Love sushi? You're not alone! Considered to be one of the more nutritious options for dining out, sushi is extremely popular. For those of us who love it, nothing else compares. Unfortunately, sushi is also quite pricy, but you can save quite a bit of money by making it at home. That being said, maki rolls can be very tricky to prepare the first time; you might wind up with mushy instead of sushi (get it?). A more simple, fast option is to throw together a deconstructed sushi bowl. It's everything you love about sushi rolls, without the fancy rolling and knife skills. Even better, it's an extremely flexible recipe. Want to use only cooked fish? Or maybe you prefer to keep things completely vegetarian? Not a problem!
Things You'll Need
- 1 cup premium white short-grain sushi rice
- 2 teaspoons seasoned rice vinegar
- 8 ounces sushi-grade fish, such as tuna, salmon or yellowtail
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon black sesame seeds
- 1 avocado, pitted and sliced
- 1 to 2 scallions, sliced thin
- Optional: nori strips, wasabi, pickled ginger
Video of the Day
Step 1: Gather Your Ingredients
This recipe is extremely flexible. Anything that works in a sushi roll can be used, such as shrimp (especially tempura shrimp), cucumbers, mushrooms, etc. Use your imagination! Local Asian markets are a great place to track down many of these ingredients. If you can't locate sushi-grade fish, stick with cooked fish. Other types of rice can be substituted, but they won't yield the same sticky texture that you get from sushi rice.
Step 2: Prepare the Rice
Rinse the rice briefly under cold water. Place in a medium saucepan along with 1 cup water (a 1:1 ratio), and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and allow to steam for an additional 10 minutes. Remove the lid and stir the the seasoned rice vinegar. Set aside to cool.
Step 3: Marinate the Fish
Sushi-grade fish is wonderful on it's own, so this step is technically optional. However, it enhances without overpowering the natural flavor of the fish, and adds a nice oily coating to contrast against the sticky rice. Using a very sharp knife, slice the fish into 1/2-inch or 1-inch cubes, and place in a bowl. Add 1 tablespoon soy sauce and 1 tablespoon toasted sesame oil, gently tossing to coat. Cover with plastic wrap and place in the refrigerator for 30 minutes.
If using cooked (or no) fish, simply skip this step, and drizzle a bit of soy sauce and toasted sesame oil into the finished sushi bowls.
Step 4: Serve
Divide the rice into two bowls. Sprinkle toasted sesame seeds on top, and top each bowl with the marinated fish. Top each bowl with avocado slices and scallions. Add some chopped nori strips, if using. Serve with wasabi and pickled ginger, if desired.