Sushi bowls, huh? I never thought I’d become such a fan of something that, at first glance, seemed more like an art project than a meal. But here we are—I’m practically obsessed with these deconstructed delights.
You know, it’s like building your own culinary masterpiece without the pressure of rolling it all up into a perfect little bite. Just toss everything in a bowl and voilà! Pure genius.
And let’s not forget the spicy Sriracha mayo—oh boy, that’s where the magic truly happens. It’s like the fireworks finale at a Fourth of July show. (Seriously, is there anything Sriracha can’t improve?
) So, if you’re ready to embark on this flavor adventure—wait, is that too dramatic? —grab your chopsticks, or a fork, no judgment here, and let’s get into it.
Steps
- Place the short grain rice in a medium saucepan, rinse thoroughly, and drain the excess water. Add fresh water, cover the pot with a lid, and bring it to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes before turning off the heat and letting it rest for another 10 minutes with the lid on.
- While the rice cooks, prepare the sushi rice dressing by mixing rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Microwave for 15-30 seconds if needed to help dissolve the sugar completely.
- When the rice is done, sprinkle a quarter of the vinegar dressing over it and gently fold to combine. Continue this process until all the dressing is incorporated and the rice has a glossy appearance.
- As the rice cooks, prepare the toppings. Shred or chop the imitation crab, julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into small pieces.
- To make the sriracha mayo, stir mayonnaise and sriracha together in a small bowl until well mixed.
- Assemble the sushi bowls by placing about 1 cup of seasoned rice in each bowl. Top with portions of crab, carrot, cucumber, avocado, nori, sesame seeds, and a drizzle of sriracha mayo.
Ingredients
- 2 cups short grain white rice
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces imitation crab
- 1 carrot
- 1 cucumber
- 1 avocado
- 1 pack nori snack
- 1 tablespoon sesame seeds
- 4 tablespoons mayonnaise (optional for Sriracha mayo)
- 2 tablespoons sriracha (optional for Sriracha mayo)
Nutritional Values
Calories: 2568kcal | Carbohydrates: 412g | Protein: 48g | Fat: 80g | Sodium: 4740mg | Fiber: 32g
FAQ
- What ingredients are typically included in a sushi bowl?
- Sushi bowls often contain seasoned sushi rice, crunchy vegetables like carrots and cucumbers, nori (seaweed), and imitation crab. You can also enhance your sushi bowl with additional ingredients such as mango, steamed asparagus, radish, coconut, shrimp, honey sriracha tofu, or sashimi-grade fish.
- Why is short grain rice recommended for sushi bowls?
- Short grain rice is recommended because it has a high starch content, contributing to the classic sushi texture and flavor. It’s different from long grain rice, which lacks the stickiness needed for sushi. If sushi rice is too pricey, Calrose rice is a good alternative found in many U.S. grocery stores.
- What is imitation crab and where can I find it?
- Imitation crab is made from white fish that is shaped and flavored to mimic crab meat, commonly used in California rolls and other American-style sushi. It is usually available in stick form, chunks, or flaked and can be found in the seafood section of most grocery stores.
- How should sushi bowls be stored for meal prep?
- Sushi bowls are great for meal prep and can be stored in the refrigerator for up to four days. To preserve freshness, cool the rice quickly after cooking by spreading it out on a baking sheet or in a casserole dish before packing the bowls into meal prep containers.
- What are some cost-effective ways to obtain sushi rice?
- Since packaged sushi rice can be expensive, consider purchasing it from bulk bins or visiting an Asian grocery store for better prices. Calrose rice, a medium grain rice common in U.S. stores, is also a budget-friendly option that works well for sushi bowls.
Tips
- Choose the Right Rice: Opt for short grain rice or Calrose rice to achieve the authentic sushi flavor and texture. These rice varieties have a high starch content, essential for the characteristic stickiness of sushi rice.
- Cool the Rice Properly: After seasoning the rice, spread it out on a baking sheet or in a casserole dish to cool quickly before assembling the sushi bowls. This prevents the warm rice from wilting the vegetables.
- Customize with Extra Ingredients: Enhance your sushi bowls by adding extra ingredients like mango, radish, shrimp, or sashimi-grade fish, depending on your budget and taste preference.
- Meal Prep Friendly: Sushi bowls can be prepared ahead of time and stored in the refrigerator for up to four days. Ensure the rice is cooled before packaging to maintain the freshness and texture of the other ingredients.
Equipment
- Rice Cooker – While the recipe mentions using a medium sauce pot to cook the rice, a rice cooker could be a valuable addition for perfectly cooked rice, especially if you plan to make sushi bowls regularly.
- Julienne Peeler or Mandoline Slicer – For shredding or julienne cutting vegetables like carrots and cucumbers with ease.
- Sushi Mat – Although not necessary for sushi bowls, a bamboo sushi rolling mat might be useful if you decide to try making rolled sushi in the future.
- Small Mixing Bowls – Useful for preparing and mixing the sriracha mayo and sushi rice seasoning.
