SUSHI BOWLS
Dairy Free | Gluten-Free | Vegan Optional (No Fish)Sushi in a bowl! Sushi rice finished with sweet and tangy sushi vinegar piled next to fresh seafood, raw vegetables and creamy, spicy hits of sriracha-mayo. Talk about satisfying!
Servings: 4 bowls
Ingredients
Perfect Brown Rice, Sushi Vinegar, Sushi Rice:
- 2 cups medium-grain brown rice
- 2 cups water 3 cups if using a regular pot*
- Pinch sea salt
Sushi Vinegar:
- 1 cup brown rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon brown rice syrup
- 2 teaspoons sea salt
Pink Sushi Rice:
- 2 cups freshly cooked rice
- ⅓ cup sushi vinegar
- 2 tablespoons grated red cabbage or 1 tablespoon finely chopped cooked beets an optional ingredient if you want your rice to be a pink/purple color
Put it All Together:
- Prepared sushi rice
- 1 cucumber julienne into thin strips
- 1 pound sashimi grade seafood such as salmon or tuna, can also use cooked shrimp
- 2 avocado peeled pitted
- 2 sheets nori
- 2 teaspoons toasted sesame seeds
- 1 green onion thinly sliced on the diagonal
- ¼ cup mayonnaise
- 2 tablespoons sriracha
- Daikon or red radish thinly sliced, wasabi, pickled ginger, tobiko and soy sauce/tamari as desired
Instructions
- To cook brown rice: Rinse brown rice gently. Soak in water for 15 to 24 hours. Drain. In a medium-sized pressure cooker or instant pot, add the soaked brown rice, 2 cups water and sea salt. Close lid, bring to a boil and when the pressure rises, reduce the heat to low. Keep the pressure at medium. Cook for 35 minutes. Turn off the heat and let rice steam for 15 minutes. Open the lid, then fluff with a spatula.
- To make sushi vinegar: Mix the brown rice vinegar, maple syrup, brown rice syrup and salt with a whisk. This can be stored for 1 year at room temperature.
- For the sushi rice, you have 2 options (basic sushi rice or colorful sushi rice):1) To make basic sushi rice: In a large bowl, mix cooked brown rice and sushi vinegar with a spatula. Let stand for about 10 minutes. Cover with a damp towel.or2) To make pink sushi rice: grate red cabbage with a grater or cut cooked beet into small pieces. In a large bowl, mix cooked brown rice, sushi vinegar and grated red cabbage or beet with a spatula. Let it stand about 10 minutes. Cover with a damp towel.
- Divide the sushi rice between four bowls. Arrange ¼ of the seafood over each bowl. I like to slice the avocado lengthwise but leaving one end intact (about ½ and inch from the end). Keeping my cuts less than ¼-inch apart, you can then press down on the avocado to create a fan. Place the fan in the bowl for a pretty presentation. Divide the cucumbers into each bowl.
- Place the nori close to the flame of a gas stove flame to toast briefly until fragrant, about 10 seconds per side. Crumble the toasted nori over each bowl.
- For the spicy mayo, mix the mayonnaise with the sriracha until smooth. Drizzle over each bowl (a bag with a tiny hole is useful for piping a cool zig zag). Serve with wasabi, tobiko, pickled ginger and soy or gluten-free tamari as desired.
Video
Notes
My water:rice ratios assume you are using an instant pot, rice cooker, or pressure cooker. If you want to use a regular pot with lid, please adjust by increasing the water in the recipe as you will experience more steam loss.