Satisfy your sushi craving at home for less money than you would pay for a single specialty roll at a restaurant.
We live on a farm far far away from any sushi restaurant but we LOVE sushi. So much so that I started to make my own rolls but found it to be too time consuming. And my husband could eat them faster than I could assemble them. One night, inspired by the trendy poke bowls, I decided to throw it all in a bowl. We’ve never “rolled” back!
This is now a regular weeknight meal for us. You can easily swap ingredients to fit your preferences or try to recreate your personal favorite rolls.
WHAT YOU NEED
Sushi rice. Source a short grain rice, either use some that is labeled specifically as sushi rice or you can go with BOTAN Brand’s U.S. No. 1 EXTRA FANCY CALROSE RICE. Cook it according to the package directions with a little salt in the water. After it’s cooked you’ll add sugar dissolved in rice vinegar to give you the sweet sushi rice flavor.
Seafood. As you might expect, I don’t have access to many options for sushi quality seafood. My sushi bowls are limited to the sushi grade tuna that HyVee stocks in the freezer department and cooked seafoods. I’ve made these bowls with cold smoked salmon for the field, they were a HUGE hit. I also like to mix imitation crab with some mayo to get the California roll taste.
Toppings. We like to load our bowls up with cucumber, avocado, mango, green onions, everything but the bagel seasoning, and nori (seaweed). The more the merrier!
METHOD
Step 1: Rinse 1 cup dry short grain rice in water to remove some of the starch, I wash it 3 times. Cook it in 1.5 cups water and 1 tsp salt either in a rice cooker or on the stovetop.
Step 2: Cut your tuna into bite sized pieces, add 1 tablespoon of soy sauce. Set in fridge until ready to use. Alternatively, if you like spicy tuna rolls you can dice it up extra small and replace the soy sauce with sriracha.
Step 3: Dice the imitation crab, mix in about 1 tablespoon of mayo (we love Kewpie brand). Set aside.
Step 4: Cut up the rest of your toppings to your liking.
Step 5: Microwave 1/4 cup rice vinegar and 2 tablespoons of sugar until the sugar dissolves, about 30 seconds. Pour over the cooked rice and stir very well, you want to try to coat each grain of rice.
Step 6: Assemble the bowls! Add a layer of rice, top with the tuna and imitation crab, add cucumber, mango, avocado, everything but the bagel, sriracha, kewpie, and finish it off with some nori. Enjoy!
Sushi Bowls
Ingredients
Sushi Rice
- 1 cup dry short grain rice
- 1 tsp salt
- ¼ cup rice vinegar
- 2 TBSP sugar
Toppings
- 12 oz tuna steaks sushi grade, sliced
- 1 TBSP soy sauce
- 3 oz imitation crab chopped
- 1 TBSP mayonnaise Kewpie brand
- 1 mini cucumber sliced thin
- 1 avocado sliced
- 1/4 cup mango sliced
- 2 green onions chopped
- 1 TBSP Everything but the Bagel Seasoning
- 1 sheet nori (seaweed) cut into small pieces
- sriracha to taste (optional)
- wasabi to taste (optional)
Instructions
Sushi Rice
- Wash the rice 3 times in water, draining off the excess starch. Cook the rice in a rice cooker or on the stove top with the salt.
- Microwave the rice vinegar and sugar until it dissolves, about 30 seconds.
- Pour the vinegar and sugar mix over the rice, mix very well.
Toppings
- Mix the sliced tuna and soy sauce in a bowl, set in fridge until ready to assemble.
- Mix the imitation crab and mayo in a bowl, set in fridge until ready to assemble.
Assembly
- Divide the rice equally among 4 bowls.
- Top with tuna and imitation crab.
- Add all other desired toppings, and sauces. Finish it off with the nori (seaweed).
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
