Sushi Bowl

I had a roommate who taught me how to make sushi.  We cut the avocado, bell peppers, and cucumber into long, thin strips.  We sliced the fish to the perfect millimeter of thickness.  We lined the veggies in perfect rows, ready to place a few on the rice and seaweed.  Cooking the rice was the easy part, but the getting-everything-just-right-on-the-seaweed-to-wrap-it-all-up part?  Yeah, that’s where I struggled and she succeeded.  Hands down.  Wet seaweed is so sticky!  (And they don’t call it sticky rice for nothing.)

When Eric and I got married, she moved out and he moved in.  And no more making homemade sushi.  I really should have practiced more, because I know I would make more of it at home, instead of going out when I crave it.  I lost whatever little touch I had.

But.  I just discovered that I can get the same taste of sushi rolls in a bowl, and I don’t have to worry about messing up the rolls because I couldn’t separate the seaweed from my fingers.  If you like sushi, you’ll love this recipe.   And the best part is you can customize it to your taste, adding your favorite veggies (or fish!).  My 7-year-old had mostly edamame, with a little rice.  Apparently it’s the best vegetable he’s ever eaten.  (And the few times we’ve gone out to sushi as a family, it’s the only thing he likes.  Weird, I know.)  The sauce gives it a bit of a tangy punch, and a little goes a long way, so I just drizzled it over the top.  A great way to get a serving or two of veggies in one meal.  Enjoy! xoxo

Sushi Bowl

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Prep Time: 30 minutes

Total Time: 30 minutes

Serves: 6

For the bowls:

1 ½ c sushi rice

3 medium carrots

1 bell pepper

6 green onions

2 nori sheets (dried seaweed)

2 avocados

2 c frozen edamame beans, thawed

Dressing:

¼ c seasoned rice vinegar

3 T yellow miso paste

2 T canola oil

1 T toasted sesame oil

Pickled ginger and wasabi paste for serving (optional)

Line a large jelly roll pan with parchment paper.  Set aside.  Combine rice and 2 cups water in a large saucepan.  Bring to a boil.  Turn heat to low, cover with a lid, and simmer for 20 minutes.  When the rice is done cooking, remove from heat, keeping the lid on, and let cool a bit, about 10 minutes.  Place rice onto prepared sheet.  Spread out and then put in the fridge for 10 minutes.

While the rice is cooking, prepare the vegetables.  Peel the carrots and then cut into julienne strips.  Cut the bell pepper into long strips.  Thinly slice the green onions at an angle.  Cut the avocado in half, then into thin strips.  Place two sheets of nori on top of each other.  Cut into thin strips.

For the dressing, combine all ingredients and then whisk to fully combine.  

To make the bowls, place rice at the bottom, followed by veggies.  Pour as much dressing as you like and sprinkle the nori on top.  Serve with the pickled ginger and wasabi if desired.

NOTE: You can find the miso paste in the refrigerated section of the grocery store.  Also, this does make a lot, so building the bowls allows any leftovers to be stored in the fridge individually.  That way, if you want it again the next day, you can just build the bowls without any rice or veggies becoming soft from the dressing.

Recipe Source: Pampered Chef