Sushi bowls are a favourite go-to when I am running short of time to make dinner. Basically, a sushi bowl a bowl half-filled with rice, half-filled with sushi-style toppings. This dish takes as long as the rice takes to cook, so about 25min if you use sushi or basmati rice (much longer if you use brown or wild rice). This is a shortcut to some of the flavours of sushi without taking hours to roll it all up and years to perfect the craft.
Below you’ll find my recipe to make the sushi bowl pictured. Of course, feel free to experiment with the toppings. Vegetarian? Try avocado, cucumber, and mango. Will you eat only California rolls? Try imitation crab meat, cucumber, and avocado. Do you like barbecue? Try barbecue eel, which comes per-prepped at many Asian grocery stores and just requires reheating. Raw fish doesn’t frighten you? Try fresh sashimi-quality salmon, tuna, butterfish, and snapper. Like little bursts of saltiness? Include some tobiko (flying fish roe) or larger salmon roe. Want a little creaminess to your dinner? Drizzle the contents of the bowl with Japanese Kewpie mayonnaise. Prefer a little spice? Drizzle with Japanese spicy mayonnaise. Be creative! You don’t have to prepare this dish the same way twice if you don’t want to.
Yields four adult servings
In a strainer, rinse until water runs clear:
– 2 cups sushi rice
Cook rice as per package directions*.
While rice is cooking, boil a pot of water, leaving room for:
– 4 large eggs**
Once the water is at a rolling boil, add the eggs one by one gently to the water, using a spoon. Set a timer for six minutes. Once the time is up, remove the pot directly from the heat and carefully pour out the water. Refill the pot with cold water and wait for the eggs to cool (you may have to replace the water once or twice more to speed the process). Once the eggs are cool, remove them from the water, then peel them and set them aside.
Separately, peel and chop into bite-sized pieces:
– 2 ripe avocados
– 1 ripe mango
Wash and cut into bite-sized pieces:
– 1 small cucumber
Cut up with scissors into small strips:
– 2 sheets nori (sheets of Japanese seaweed)
Unpackage, wash, and peel if necessary:
– 16 precooked large shrimp
Open and set aside:
– 150g package smoked salmon
When the rice is finished cooking, fluff with chopsticks or a fork. Dish the rice evenly into four deep bowls. On top of the rice, into each bowl place:
– 1 soft-boiled egg (cut in half immediately before placing on the rice)
– 1/2 an avocado
– 1/4 of the mango
– 1/4 of the cucumber
– 1/4 of the nori strips
– 4 of the shrimp
– 1/4 of the smoked salmon.
*When rice is cooked, you may drizzle it with 2 Tbsp rice vinegar. My kids don’t like the vinegar, so I don’t make it this way when I make it for them, but the vinegar tang will make it taste much more like sushi. (The word “sushi” actually refers to the cooked vinegared rice, *not* raw fish.)
**Soft-boiled eggs may be replaced with scrambled eggs. When you are mixing your eggs, season with 1 Tbsp of mirin (a sweet Japanese rice-wine sauce). This will make the scrambled eggs taste more like the kind that are used in tamago sushi (egg sushi).
P.S. Yes, I know I have more eggs in the picture than I have in the recipe. Of the people in my family, I’m the only one who likes two, so I averaged out the recipe somewhat. If you want more eggs, make more eggs!