I love sushi! So much that I could eat it every day (literally).
But, making sushi (especially if you want to make a ton of it) can consume a lot of time. Time I don’t really have.
That is why I was so thrilled when I found out I could make this ‘sushi bowl’. It still tastes like sushi, without all the rolling, which makes it lot more suitable to prepare in AYCE quantities.
The other thing I do like about this recipe is that you can also adjust the quantities to your liking by adding less rice, more fish, more cucumber, etc. Shane who filmed this recipe (video below) used different amounts that seem to work perfectly fine too.
I’m not going to lie, this is an expensive one. A kind of recipe you make if you hate fish but love sushi or if you want to experience that there is more to sushi than just a roll.
Macros (1/2 of total)
Protein: 33 g
Fat: 27 g
Carbs: 73 g
Energie: 659 kcal
For the rice
150 g – 5.3 oz Sushi rice (uncooked weight)
4 teaspoons (rice) Vinegar
1,5 tablespoon Soy sauce – as dressing.
~ 1-2 tbspn Splenda or other zero-kcal sweetener to taste
For the salad
200 g – 7 oz smoked Salmon
2 medium Avocados (200 g – 7 oz total without pit)
150 g - 5.3 oz Cucumber
1 Nori sheet (optional)
Cook the sushi rice: Cook the sushi rice according the package (use some salt in the water that you use to boil the rice).
Let the sushi rice cool off: Once cooked, transfer the rice to a bowl and place in the fridge. Let it completely cool in about 1,5 -2,5 hours.
Prepare the sushi rice: Once cooled, add the sweetener and vinegar to taste. Start with a little, try it and add more sweetener or vinegar to taste. If it’s too sour add a little more sweetener and the other way around.
Chop the other ingredients: Chop the cucumber and avocado in medium/small cubes. Slice the smoked salmon and nori in small strips (a pair of scissors can be a great help here).
Mix the all these ingredients carefully with the sushi rice.
Add a little soy sauce to taste and serve cold.*
*Note: This sushi bowl well doesn’t keep well (as a whole) in the fridge. I do recommend that you make and eat it the same day.
IF you want to make this ahead, keep out the avocado and soy sauce and add those last-minute. Otherwise, the avocado will turn brown and the rice will become soggy.