Sushi Bowls
 
 
Author:
Ingredients
  • 2 c. sushi rice
  • 3 tbsp rice wine vinegar
  • 1 tbsp. sugar
  • ½ tsp. salt
  • Suggestions for toppings:
  • Sliced avocado,
  • Carrot stirps
  • Cucumber, seeds removed and sliced into strips
  • Steamed shrimp
  • Sushi grade tuna
  • Smoked salmon
  • Chopped scallions
  • Nori, thinly sliced
  • Tobiko
  • Pickled ginger
  • Toasted sesame seeds
  • Soy Sauce
  • Wasabi
  • Spicy Mayonnaise (recipe follows)
Instructions
  1. To prepare rice, rinse under cold water until water runs clear. Drain.
  2. Cook rice according to package directions.
  3. Meanwhile, in a small sauce pan heat 3 tbsp. rice wine vinegar, sugar, and salt. Simmer, stirring often until sugar and salt dissolve. Remove from heat and set aside to cool completely.
  4. When rice has finished cooking, remove the rice from the pot and into a wooden or plastic bowl, using a wooden spoon. Do not use metal and do not scrape the bottom of the pot.
  5. Add rice vinegar mixture to the rice right away. Mix gently with wooden spoon and set aside to allow rice to reach room temperature. Do not put rice in the refrigerator to cool of faster.
  6. Spoon rice into medium sized serving bowls. Add toppings of your choice and serve with chop sticks.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/sushi-bowls/