Sushi Bowls

When I saw the Smoked Tuna at Trader Joe’s, I knew it would be good. The first package, I just ate. All of it. Right out of the package. The second time I bought it, I thought I should get a little more creative, so what better way to eat sesame crusted smoke tuna than as a sushi roll. I’ve made sushi rolls several times before, and while it isn’t hard, I wanted to go for something super easy, so I decided a sushi bowl instead.

Starting with the rice as the base, I cooked short grain sushi rice in my Zojirushi rice cooker and seasoned it (as most sushi rice recipes call for) with sugar and salt dissolved in rice vinegar by carefully folding it into the rice in a large mixing bowl, and fanning it to cool it down.

After allowing it to cool at room temperature, I pressed some of the rice into the bottom of two bowls (I had rice leftover since I only made two bowls). Then I topped the rice with pieces of nori that I cut up, diced cucumbers, shredded carrots, sliced avocados, that delicious smoked sesame crusted tuna, and crab salad. I was out of pickled ginger, but that would have been good, too. In fact, you can add whatever toppings YOU like – double up the tuna, skip the crab, add some massago or omelet or jalapeños – make the bowl however you want! I drizzled yum yum sauce on top and served it with edamame. It was light, satisfying and delicious.

Sushi Bowls
makes 2-3 bowls

For the Sushi Rice

1 1/2 to 2 cups short grain sushi rice
4 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt

For the Bowls

Cooked sushi rice
1 4-ounce package smoked tuna or salmon
1 cup diced cucumbers
1 carrot, shredded
1/2 avocado, thinly sliced
1 cup crab salad
1 sheet nori, but into strips or small pieces
Yum yum sauce or soy sauce if desired

Cook the sushi rice according to package directions, or if using a rice cooker, cook according to rice cooker directions. Heat the rice vinegar over medium heat and stir in the sugar and salt to dissolve. Place cooked, hot rice into a large mixing bowl and pour the vinegar mixture on top. Fan for a few minutes to cool, then gently fold the rice to coat. Do not stir or smash the rice, just gently fold and occasionally fan the rice until the rice is shiny and evenly coated with vinegar. Allow to cool at room temperature.

While the rice is cooking, prep your toppings by slicing and dicing. Once at room temp, press some of the rice into the bottom of a couple bowls. Top with nori, your choice of vegetables, smoked fish, crab salad, and avocado. Serve with soy sauce, yum yum sauce, or sriracha. Goes great with edamame too!

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