Sushi Rice Bowl Recipe

I love me some sushi…well, wimpy sushi of the Philadelphia roll variety.

There are several sushi consumption options available to me: I can buy sushi from one of the sushi places in town.  But by the time you buy a few little rolls, you’re looking at $18 including tax and tip.  That’s a lot for a quick dinner.  Or I can make sushi from scratch, but rolling sushi takes a long time.  It’s not a week night sort of endeavor.

The predicament left a big sushi-shaped hole in my heart…until one fateful night when everything changed.

{{Dramatic reenactment}} I was trying to find a creative use for leftovers after making sushi rolls for company.  My guests stayed late and I was too tired to distribute each ingredient into its own little bag where – if I’m being honest – it would go to die after being forgotten in the fridge.

Not knowing what else to do, I threw all the leftovers – rice, julienned veggies, smoked salmon, spicy tuna sauce – into a container.  In my exhaustion the next morning, I grabbed it out of the fridge and took it to work for lunch.

I was expecting the result to be the sushi equivalent to the Island of Misfit Toys – a cacophony of unwanted sushi bits.  But I was wrong.  It was amazing – the taste of a perfect sushi roll.  The ease of a rice bowl.  The sushi rice bowl was born.

To make your own sushi rice bowl, first get some sushi rice going.  Click on the link for a full tutorial.  Sushi rice is simultaneously easy to make and persnickety.  You just have to know a few secrets, and then you’ll become a sushi rice master.

What do you love in sushi?  I love cucumbers.  Peel them and cut them thin, long slices.

And avocado. Yum.

And green onions.

I also would have blanched asparagus, but all the stores were out, which I attribute to a conspiracy against my dinner.  Or asparagus was out of season.  One of the two.

Other options: mango, red bell pepper, and anything other veggies you want.

Boil shelled edamame per the directions on the package – about 5 minutes after the water reboils.  Give them a beautiful flavor by adding a splash of gluten-free soy sauce into the water.  Mmmmm.  When the edamame is finished, drain it.  It’s ready to go for dinner.

Make spicy tuna sauce.  It’s mayo and sriracha sauce.  Add the sauce until you’ve reached your spiciness preference.  Sriracha is super spicy, so start slow, add, taste, adjust, repeat.  My mix is about 1/2 cup of mayo to 1 tsp of sriracha.  After you make it a time or two, you’ll be able to make it by sight, gauging how pink you want it.  The darker the color, the spicier.

A little dollop of this on your rice bowl will make the flavors of the rice and toppings come alive!

Crumble up smoked salmon. You can buy this in the deli or fish section of most stores.  One four-ounce package costs about $5 and goes a long way.  You could also use shrimp or crab or even teriyaki chicken, or any of your favorite sushi meat ingredients.  If you’re a vegetarian, of course you can skip this.  Sushi rice bowls are all about you, your preferences and your creativity!

I don’t recommend using raw fish.  Remember – the raw fish used by sushi restaurants is sushi-grade.  It’s not a slab of raw tuna from the grocery store’s dollar meat bin.  If raw fish is a necessity to you, and you have access to sushi-grade fish, more power to you.  But please be super cautious.

Serve up other sushi necessities: soy sauce, pickled ginger and wasabi.  I happen to think wasabi tastes like spicy dirt, so I did not serve it up. I put the pickled ginger right on my rice bowl.  Others like to mix it with their soy sauce for a more subtle flavor.

If you are worried about missing the taste of the nori (the seaweed sushi wrappers), you can buy shredded nori at the Asian market to sprinkle on top.  It looks like seaweed confetti.  Nori is not my favorite thing, so I don’t bother with this step.

This is not The Professor’s favorite meal.  I last made it when he was out of town, and my friend Amy joined me for dinner.  Chick food + girl time = pretty place settings.  And just to make sure we’re being cross-cultural, we have Japanese food served on a Spode Blue Italian pasta bowl and chopsticks from a Vietnamese market.  It’s very authentic.

Set your table with the rice and all the toppings.  Assemble to your preference.  And enjoy!

The final product is fresh, healthy and beautiful!

Tell us in the comments – what would your perfect sushi bowl contain?

Sushi Rice Bowl Recipe
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Ingredients
  1. 1 batch sushi rice with vinegar mixture
  2. 1 - 2 avocados
  3. 1 small cucumber, peeled and julienned
  4. 1/4 c. sliced green onions
  5. 1 bag shelled edamame, boiled until tender and drained
  6. 1 package smoked salmon (avoid the black pepper and Cajun flavors)
  7. 1/2 c. spicy tuna sauce - a mixture of mayo and sriacha to your preferred spiciness
  8. Any other sushi-appropriate veggies, fruits or meats! Use your imagination.
  9. Soy sauce (gluten-free soy sauce if you're gluten-free)
  10. Pickled ginger
  11. Wasabi
Instructions
  1. Make rice, prepare veggies, fish and sauce. Boil the edamame per the package instructions.
  2. Serve while the rice and edamame are hot. Let each person assemble per their own tastes. Enjoy!
The Accidental Okie http://theaccidentalokie.com/

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