Sushi Bowls
Satisfy your sushi cravings at home!
Ingredients
Sushi Rice
- 1 cup dry short grain rice
- 1 tsp salt
- ΒΌ 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).