Sunday, April 15, 2012

Sushi Bowls

sushi bowl

The husband and I love sushi, and we often go out for rolls on Friday night. I've even tried making sushi at home before, and while it taster good, the effort required to put it together wasn't worth it for me. But then I found these sushi bowls on The Crumbly Cookie; I liked the idea of all the sushi ingredients and flavors combined simply in a bowl, but without the hassle of making rolls. Because really, what I wind up making is a mess.

The husband loved these sushi bowls he asked me to make them at least once a week. He was impressed how easy it was to put them together and the lack of a mess in the kitchen (I cook, he cleans!). :)

Make sure to get good-quality, sushi-grade fish since you'll be eating it raw. We like to go to 99 Ranch Market and pick out what looks the best. I used tuna steak this time, but we're thinking of trying salmon belly next time.

Sushi Bowls
Source: The Crumbly Cookie

tuna sushi bowl


1 1/2 cups uncooked rice, rinsed well
3 cups water
4 teaspoons rice vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 cup soy sauce
1-2 teaspoons wasabi
1/4 pound raw fish
green onions, chopped
nori, torn into small pieces
2 Tablespoons sesame seeds (optional: toast them)


Combine rice and water in a rice cooker and cook. Or cook in a covered pot on the stovetop. Once rice is cooked, remove from heat and let sit, covered, for 10 minutes.

Combine the rice vinegar, sugar, and salt in a small microwaveable bowl and heat for 30 seconds. Stir to dissolve the sugar.

Transfer the rice to a large wooden or glass bowl (I used a large melamine bowl and it worked fine) and pour the vinegar mixture over the top. Fold and cut through the rice with a paddle or spatula to coat each grain with the vinegar mixture. Continue folding, cutting and fanning until the rice is room temperature-do not put in the refrigerator.

Combine the soy sauce and wasabi and pour over the cooled rice. Add in the fish, green onions, nori, and sesame seeds. Gently fold together to combine with the rice.

Serve with additional soy sauce and wasabi on the side.

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