Sushi Rice Bowl
Fresh and vibrant deconstructed sushi in a bowl
Ingredients
Instructions
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Prepare the ricePlace the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
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Make sushi vinegarWhile the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
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Season the riceTransfer the cooked rice to a large wooden or glass bowl. Avoid metal as it can react with the vinegar. Gradually add the vinegar mixture while using a rice paddle to gently fold it in. Fan the rice as you mix to help it cool quickly and give it a glossy appearance.
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Prepare the toppingsWhile the rice cools to room temperature, prepare your fish by slicing it thinly against the grain. Slice the avocado and cucumber. Cut the nori sheets into thin strips using kitchen scissors or a sharp knife.
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Assemble the bowlsDivide the seasoned rice among four serving bowls. Arrange the sliced fish, avocado, and cucumber decoratively on top of the rice. Each bowl should have a mix of colors and textures.
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Add the garnishesSprinkle each bowl with sesame seeds and arrange the nori strips on top. Add small dollops of wasabi on the side of each bowl and place a few pieces of pickled ginger on top.
Nutritional Information
425
Calories
per serving
23
Protein
g per serving
65
Carbohydrates
g per serving
12
Total Fat
g per serving
2.1
Saturated Fat
g per serving
4.5
Fiber
g per serving
8
Sugar
g per serving
780
Sodium
mg per serving
15
Vitamin C
% DV per serving
2.2
Iron
mg per serving
Sushi Rice Bowl is Also Known As
Chirashi Sushi, Chirashizushi, Scattered Sushi, Sushi Don or Sushi Bowl
