Sushi Bowls

Sushi Bowls are a quick fun alternative to traditional sushi! Easy to make and will please a lot of people with a little effort! You can customize them easily to fit your tastes. I will list a few types here but the possibilities are endless!!

Ingredients:
For the Sushi Rice:
2 cups dry Sushi Rice
3½ cups water
½ cup Rice Vinegar
2 t Sugar
2 t Salt
1 tsp Oil

Start off by rinsing 2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to the pot of lightly salted boiling water. Cover ans reduce heat until the rice is fully cooked, about 20-25 minutes. In a small bowl, mix the rice vinegar, sugar, salt, and oil. When the rice is done, fluff with fork, and remove to a rimmed baking sheet, lined with baking paper. Add the oil and vinegar mixture carefully, use a large wooden spoon or a rice paddle to avoid breaking up the rice too much. Set aside.

California Roll:
¼ cup mayonnaise
2 teaspoons sriracha
1 cup imitation crab, cut in bite sized pieces
½ cup diced English or Italian cucumber, chopped or sliced
1-2 nori sheets, chopped, or crumbled into small pieces (add more if you’d like)
1 avocado, peeled, and chopped or sliced
Black, and toasted sesame seeds, for garnish
¼ teaspoon Furikake (Rice Seasoning)
¼ cup soy sauce for serving

Philly Roll:
1 cup Cucumber
1 avocado, peeled and sliced
1 cup smoke salmon, cut in bite sized pieces
¼ cup Cream Cheese (whipped) room temperature
1-2 nori sheets, chopped, or crumbled into small pieces (add more if you’d like)
Black, and toasted sesame seeds, for garnish
¼ teaspoon Furikake (Rice Seasoning)
¼ cup soy sauce for serving

Crunchy Shrimp:
1 lb shrimp, cooked until crispy, chopped in pieces
¾ cup carrots, chopped
½ cucumber, sliced
1 avocado, diced
1 cup shelled edamame
1-2 nori sheets, chopped, or crumbled into small pieces (add more if you’d like)
Black, and toasted sesame seeds, for garnish
¼ teaspoon Furikake (Rice Seasoning)
½ cup mayonnaise
¼ cup sriracha
¼ cup soy sauce for serving

First, mix up your Spicy mayo, by adding the mayo, and sriracha to a small bowl, and blending well. You can make it hotter, or milder, by adjusting the ratios of mayo to sriracha. Set aside, and chop and slice, your veggies. Also, chop or tear the nori sheets into small pieces. Cut up the meats as needed, make sure to remove the tails from the shrimp!! Put some of the now cooled sushi rice, in a bowl, and arrange your toppings as you like. Garnish with the sesame seeds, spicy mayo and Furikake. Add soy sauce as desired. Enjoy!!

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