Sushi Bowl

• 分量: 2-3 serves
• 調理時間: 15 mins
• 総時間: 35 mins

材料

For the base

1 cup sushi rice

2 tbsp rice vinegar

1 tsp sugar

1/2 tsp salt

For the protein; pick one or mix:

200g cooked or raw salmon / tuna (sashimi-grade if raw)

Or 1 small tin of tuna in spring water or oil

Or 1-2 boiled eggs, sliced

Or tofu (pan-fried, or marinated)

Or imitation crab sticks (cheap and easy)

Or teriyaki chicken (if preferred)

Veggies & toppings

1/2 cucumber, thinly sliced or julienned

1 small carrot, grate or julienned

1 avocado, sliced

1 sweet nori (seaweed), cut into strips or crumbled

Pickled ginger (optional)

Sesame seeds

Spring onion, chopped

Soy sauce

Sriracha mayo or kewpie mayo (optional)

手順

Cook the rice

1. Rinse the rice thoroughly under cold water until water runs clear

2. Cook according to packet instructions (typically 1:1:15 water to rice)

3. Mix rice vinegar, sugar, and salt, then fold into warm rice. Let it cool slightly

Prepare toppings

1. Slice protein (e.g salmon, chicken, etc.) into bite-sized pieces

2. Prep veggies and avocado

Assemble the bowl

1. Divide rice among bowls

2. Arrange toppings artfully on top

3. Drizzle with sauce(s)

4. Sprinkle sesame seeds and nori strips

メモ

Prep tip

• Store sauces separately in small containers

• Keep 3-4 days in fridge

Tips

• To keep rice from drying out, place a small piece of damp paper towel over it before sealing

• For extra flavour, marinate your portions in soy-sesame dressing before assembling

• These bowls are great cold or lightly warmed (except if using raw fish, keep that cold)