Thursday, November 6, 2014

Japanese Sushi Bowl

Sushi does not have to be prepared in the traditional form of a roll, nor does it have to be difficult to assemble.  All the flavours of your favourite maki can be assembled in a bowl on a bed of fluffy sushi rice, eliminating all forms of rolling and sourcing bamboo mats. 

You can really get creative with this dish, adding your favourite ingredients each time.  I never make the same bowl twice, in fact!   Listed below are just a few suggestions, and feel free to change it up!  

Sushi rice (short grain or arborio) is lightly seasoned with a sweet vinegar sauce which is easy to make at home.  The sauce usually has rice wine in it, but if you can't find it, leave it out or use sherry.  The flavour is very subtle and adds the slightest acidity. 

For 2 servings 

  • 1 cup short grain, or arborio rice 
  • 1/2 cucumber, chopped 
  • Pickled carrot *recipe below
  • Cold tofu *recipe below 
  • 1/2 avocado, sliced 
  • 1 banana, sliced
  • 1 sheet nori 
  • Black sesame seeds 
  • Sushi vinegar *recipe below 


  • Cook 1 cup of short grain rice as directed by your rice cooker. 

Sushi vinegar:

  • 1/4 cup white vinegar
  • 3 tablespoons white sugar 
  • dash of rice wine 

  1. In a sauce pan combine ingredients and simmer until sugar is dissolved. 
  2. Pour over steamed rice so that it is absorbed.  

Pickled Carrots:

  • 2 carrots 
  • 1 cup vinegar 
  • 2 teaspoons sugar 

  1. Peel carrots and cut into match stick sized pieces
  2. In a bowl or far, add carrots and submerge in vinegar and sugar mixture for at least one hour.  The longer the better!  

Marinated Cold Tofu:

  • 1 block silken tofu, cubed
  • 2 tablespoons soy sauce
  • 1 teaspoon chili sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar 

  1. In a medium sized bowl, combing all ingredients.  
  2. Covering the bowl with a plate or lid, gently shake so tofu is covered with the marinade. 
  3. Let sit for at least ten minutes before serving. 
  4. In a soup bowl add a scoop of steamed, marinated rice. 
  5. Top it with a shredded sheet of nori, vegetables, fruit, and tofu.  
  6. Garnish with sesame seeds 
  7. Serve with soy sauce on the side. 

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