I love sushi but in all honestly I never make it at home, I prefer to be a lazy person and just put all the ingredients into a bowl and eat that. Well I’m making my own food so I guess that’s not super lazy…
This bowl has all the sushi flavours but, well in a bowl. I like to do seaweed salad rather than a sheet of nori as I always have some of the wakame seaweed or something similar in my cupboard and it keeps for ages. If I can’t find edamame (or be bothered walking further than my local store which does not stock it) then I just sub in broad beans. The pickled ginger is a must though, it adds so much flavour as do the sesame seeds.
So basically you’ve got brown sushi rice, sesame seaweed salad, avocado and cucumber salad, pickled ginger, some fresh crunchy lettuce, edamame and a few slices of radish in a bowl. You mix it all up and it’s amazing. If you’re feeling naughty you can top it with something crispy, like baked or fried wonton/gyoza wrappers (I do these myself by slicing left over gyoza wrappers either rubbed with a little oil in the oven until crispy or do them in a pan)
This is sort of summery food, which oddly suits the weather we’ve been having lately. At least the day time weather – the nights are still so cold, or is it just my house’s inability to hold in heat? However, I’m enjoying eating this with BACON AVOCADOS. Yes, there is a variety of avocados called BACON. Do you love them already? They’re super creamy and at the end of their season. Wildthings food in Fitzroy North has been selling them. You’ve got to wait until the skin is super brown before eating them, but this almost makes them easier than a regular avo cos your eatability window is a little larger. This isn’t sponsored or anything, I just really love avocado, especially avocado named bacon ha.
This is an easy dish to make for lunch the night before. It’s sort of like poke but as that’s all about seafood it also isn’t… so I’ve decided to call it a sushi bowl so no one yells at me. Glad we got that sorted. Now to the easy recipe.
Serves 2
Ingredients
1 cup brown short grain rice
pinch of salt
2 tsp rice wine vinegar
Pickled ginger
1 inch piece of ginger, finely julienned
1 Tbs rice wine vinegar
1/2 tsp soy/tamari
Seaweed Salad
20g dried wakame seaweed
1 tbs toasted sesame seeds
1 Tbs rice wine vinegar
1 tsp freshly grated ginger
2 tsp tamari
1/4 tsp maple syrup (or sugar)
2 tsp sesame oil
1 Tbs spring onion, finely sliced
Other toppings
1 avocado, cut in a 1-2cm dice
1/2 a continental cucumber, cut in a 1-2cm dice
2 tsp black sesame seeds (optional)
1 tsp soy/tamari
1/2 cup edamame, soaked in hot water and podded (do the same with frozen broad beans)
2 radish, finely sliced
1 cup finely shredded iceberg, romaine or cos lettuce
Soy to serve
2 tsp toasted sesame seeds to serve
Optional: 2 crispy gyoza wrappers (slice a gyoza wrapper into ribbons, brush with oil and bake in a 200 degree oven until golden)
Directions
Rinse rice well and combine in a small pot with 2 cups of water. Cover, bring to a boil and then let simmer for 15 minutes. Turn off and keep covered steaming for 10 minutes. Add the salt and rice wine vinegar, mix through gently with a fork. Cover again and allow to continue to steam.
Pickled ginger
Place ginger in a small bowl, drizzle vinegar and soy over, stir. Set aside.
Seaweed salad
Place dried seaweed in a bowl and cover in cold water. Let stand for 5 minutes then drain. Squeeze out any excess water and return to a dry bowl. Add finely chopped spring onion Combine rice wine vinegar, tamari, maple syrup, sesame oil, ginger and sesame seeds. Pour over spring onion and seaweed and mix well to combine. Set aside.
Other toppings
In a bowl combine the avocado, cucumber and black sesame seeds. Toss, add the soy sauce and toss gently. Set aside.
Assemble
Place rice in the bottom of two bowls. Top with the lettuce, seaweed salad, the avocado and cucumber mix, edamame, radish and the pickled ginger. Sprinkle with toasted sesame seeds and serve soy on the side and add if necessary.
Sprinkle over crispy gyoza last if using.
HH. x
