Sushi bowls are all over the internet these days. And why not?  These beautiful meals of bowls packed full of the freshest ingredients are so simple and so delicious. I love the concept. They’re a great way to make something sensational out of very little – for example to feed four, I used just one carrot and half a Lebanese cucumber.
As with so many of my recipes, this is another one that is so very versatile and can be adapted to suit your tastes or dietary requirements. Due to my previously documented salmon addiction there was no option for us other than to use salmon tonight, but there are so many delicious sounding variations you could use.
Basically whatever your favourite sushi is, it can be turned into these fabulous meals – a tin of tuna, or some crab or surimi with a little Japanese mayo stirred through it and avocado and cucumber, tempura prawns (or vegetables), tofu, chicken or white fish cooked with my teriyaki marinade… I even found this very interesting sounding version using quinoa rather than rice.
You can use as many or as few ingredients as you have to hand for these sushi bowls. We make sushi fairly regularly for lunch on the weekends so I usually have quite a few Japanese ingredients in the cupboard or fridge, and I like to snack on edamame beans so often have a bag in the freezer, but I’m sure these dinners could be made very cheaply and would be just as successful with only two or three toppings. Whatever your preference or budget, give these sushi bowls a try with your pick of delicious toppings.
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Serves: 4
- 1 cup brown rice
- 2 tbsp sushi vinegar (see note below on how to make your own)
- 400g fresh salmon
- 1 tsp Japanese soy sauce
- ½ tsp sesame oil
- 1 ripe avocado
- 1 cup edamame beans
- 1 carrot
- 1 Lebanese cucumber
- ½ head broccoli
- ½ cup pickled daikon (radish)
- 12 cherry tomatoes
- 2 tbsp Japanese mayo
- 1 tsp wasabi paste, or to taste
- 1 sheet nori or two sheets of seaweed snacks, and some crispy batter bits made with:
- 1 tbsp rice flour
- 2 tsp cold water
- ¼ tsp salt
- oil, for frying
- Cook the rice in salted water according to the packet instructions. (For my suggestion on cooking rice, see the bottom of my Katsu Chicken recipe.)
- While the rice is cooking, prepare the other ingredients and set them aside until ready to assemble the dish:
- If making your own sushi vinegar, prepare this first (recipe below)
- Remove the skin from the salmon and carefully check for and remove any remaining pin bones. Carefully slice the salmon into approximately 1cm cubes. Sprinkle over the soy sauce and sesame oil. Stir gently.
- Peel and slice the avocado.
- If required, cooked and shell the edamame beans.
- Peel and slice the carrot into fine matchsticks.
- Cut the cucumber in half lengthways and scrape out the seeds using a teaspoon. Cut into fine strips to match the size of the carrot.
- Cut the broccoli into small florets and steam for 4-5 minutes until tender but still crisp.
- Cut the daikon into small cubes.
- Slice the cherry tomatoes in half.
- Mix the Japanese mayo and wasabi together
- Using scissors, cut the nori or seaweed snacks into fine strips
- To make the batter bits, in a small bowl mix the rice flour, salt and water together into a smooth, light batter consistency. In a very small pan or pot, heat about 1cm oil over a medium heat. Dip a fork into the batter and carefully drizzle it into the oil. It should resemble the little crisp bits of batter left behind after a tempura meal. Fry gently in the oil until lightly golden.
- When the rice is cooked, fluff it with a fork and transfer it to a large bowl. Sprinkle over the sushi vinegar and stir through with a wooden spoon.
- To assemble the dish, spoon some rice into the serving bowls and arrange the other ingredients on top. Drizzle some wasabi mayonnaise over the top and garnish with the batter bits and nori.
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- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Place ingredients into a small saucepan and bring to a gentle boil. Stir until the sugar is dissolved. Set aside to cool. Use 1 tbsp per cup of cooked rice to season rice for sushi or these sushi bowls.
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