Oh, salmon sushi bowls—you know, they’re like little bowls of sunshine, right? I remember the first time I tried one; it was like tasting a rainbow, if that even makes sense. With its vibrant colors and flavors, it’s like a party in your mouth, and who doesn’t love a good party?
Steps
- Rinse 2 cups of short grain rice in a medium saucepan and drain the excess water. Add 2 cups of fresh water, cover with a lid, and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes, then turn off the heat and let it rest for 10 more minutes.
- While the rice cooks, prepare the rice seasoning by mixing 2 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until the sugar dissolves. If necessary, microwave the mixture for 15-30 seconds to help dissolve the sugar completely.
- Once the rice is cooked, sprinkle about a quarter of the vinegar seasoning over the rice. Gently fold or stir to combine, repeating the process until all of the dressing is incorporated and the rice takes on a glossy appearance.
- During the rice cooking process, prepare the toppings by shredding one carrot, slicing one cucumber, slicing an avocado, and chopping 8 ounces of imitation crab into small pieces.
- For the sriracha mayo, mix 4 tablespoons of mayonnaise with 2 tablespoons of sriracha in a small bowl.
- Assemble the sushi bowls by placing about 1 cup of seasoned rice in each bowl. Top with the prepared imitation crab, sliced avocado, shredded carrot, sliced cucumber, a few nori pieces, a sprinkle of sesame seeds, and a drizzle of sriracha mayo. Enjoy your creation!
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
- 2 tablespoons sriracha
Nutritional Values
Calories: 2568kcal | Carbohydrates: 412g | Protein: 48g | Fat: 80g | Sodium: 4740mg | Fiber: 32g
FAQ
- What are the essential ingredients in a sushi bowl?
- A basic sushi bowl includes seasoned sushi rice, vegetables like carrots and cucumbers, nori (seaweed), and imitation crab. These bowls can be customized with additional ingredients such as mango, radish, shrimp, or sashimi-grade fish based on your preferences and budget.
- Why is short grain rice recommended for sushi bowls?
- Short grain rice is ideal for sushi bowls due to its high starch content, which gives it the classic sushi texture and flavor. While packaged “sushi rice” can be expensive, alternatives like Calrose rice can be found more affordably and work well for sushi bowls.
- What is imitation crab, and can it be used in sushi bowls?
- Imitation crab is made from white fish that is processed to resemble crab meat. It is commonly found in California rolls and is an affordable option for sushi bowls, available in stick, chunk, or flake form.
- How should sushi bowls be stored for meal prep?
- Sushi bowls can be prepped in advance and stored in the refrigerator for up to four days. To maintain freshness, cool the rice quickly after cooking by spreading it out before packing the bowls to prevent wilting of the vegetables.
- What are some variations for sushi bowl toppings?
- In addition to the standard toppings, you can add a variety of ingredients like steamed asparagus, coconut, honey sriracha tofu, or sashimi-grade fish to enhance the flavor and texture of your sushi bowls.
Tips
- Choose the Right Rice: For authentic sushi flavor and texture, use short grain rice. It has a higher starch content, providing the desired stickiness. If sushi rice is too expensive, consider using Calrose rice, which is more budget-friendly and widely available in U.S. grocery stores.
- Cool the Rice Promptly: To prevent the vegetables from wilting, cool the rice quickly after cooking. Spread it out on a baking sheet or casserole dish and refrigerate until cooled before assembling your sushi bowls.
- Enhance with Nori Snacks: Incorporating nori (seaweed) enhances the sushi-like taste. Use convenient nori snacks, which are pre-cut into small pieces, to add a burst of umami flavor to your bowls.
- Customize Your Toppings: While the basic recipe includes imitation crab, carrot, cucumber, and avocado, feel free to experiment with additional ingredients like mango, radish, or sashimi-grade fish to suit your taste and budget.
Equipment
- Medium Sauce Pot with Lid – For cooking the rice.
- Rice Cooker (optional) – If you prefer an alternative to cooking rice on the stove.
- Small Mixing Bowls – For preparing the vinegar dressing and sriracha mayo.
- Cheese Grater – For shredding the carrot.
- Sharp Knife – For slicing the cucumber and avocado.
- Cutting Board – For preparing the toppings.
- Silicone Spatula or Rice Paddle – For folding the vinegar dressing into the rice.
- Meal Prep Containers – If you plan on storing the sushi bowls for meal prep.
