Rain
Culinary Explorer
Craving sushi but short on time? This Sushi Bowl recipe is the perfect solution! It's a quick and easy way to enjoy all the flavors of sushi in a convenient bowl format. Perfect for lunch or dinner, it’s both healthy and delicious!
900×720
146 kB
Ingredients:
900×720
146 kB
Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 avocado, sliced
- 1 cup edamame, shelled
- 4 ounces smoked salmon or sushi-grade tuna, sliced
- 1 sheet nori, cut into small strips
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
- Soy sauce, for serving
- Wasabi, for serving (optional)
- Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the rice cooker’s instructions. Alternatively, you can cook the rice on the stove.
- Season Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
- Prepare Toppings: While the rice is cooling, prepare your toppings. Slice the cucumber, julienne the carrot, slice the avocado, and shell the edamame. Slice the smoked salmon or tuna if using.
- Assemble Bowls: Divide the seasoned sushi rice into four bowls. Arrange the cucumber, carrot, avocado, edamame, and smoked salmon or tuna on top of the rice. Add a few strips of nori and pickled ginger to each bowl.
- Garnish: Sprinkle sesame seeds over the top of each bowl.
- Serve: Serve the sushi bowls with soy sauce and wasabi on the side for dipping.