Ages ago I saw the idea somewhere — combining all your favorite sushi roll ingredients in a bowl. If, like us, you’ve never gotten around to buying a rolling mat, this bypasses spending that money. Or, if you’re unskilled at the rolling itself (or lazy!), this is your chance to avoid that step and still acheive sushi noms. :-)
This is a HIGHLY customizable dish, limited only by imagination. You could structure it as a fairly simple dish I suspect, or fix a lot of ingredients and eat leftovers for some time. We did more of a cooking party: four of us each cooked or prepared a few ingredients, according to our energy level and interest. It’s also a dish that each diner can customize to their particular preferences.
I’ll share what ingredients we used and how we prepared them, to get you started. The rest is up to you!
SUSHI BOWLS
INGREDIENTS:
Sushi rice, prepared Alton style:
2 cups sushi or short grain rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher saltOther ingredients:
Nori seaweed sheets, placed on baking sheet and toasted in oven for 5 minutes at 300 degrees (this helps them crumble more easily)
Tofu, either frozen then thawed or pressed (we also fried ours in grapeseed oil until brown)
Cucumber – peeled, seeded and diced
Avocado, diced
sesame seeds (toasted, if you like)
asparagus, blanched and cut into 1-inch pieces
cream cheese (optional)Sauces and condiments (all optional):
wasabi
pickled ginger
eel sauce (soy sauce, vegan sugar and mirin)
spicy mayo (mayo, sriracha and lemon juice)Prepare all ingredients and combine to taste!
Here’s a few glimpses at various bowls:
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