Sushi Bowl Recipes

SUSHI BOWL

Steps:

• Blend sesame seeds, garlic powder, salt and peppers. Brush or mist fish with oil. Pack on a heavy layer of the seed mixture; turn and repeat, covering all surfaces with as much of the seed blend possible.
• Preheat a heavy frying pan, wok or grill with medium high to high heat, drizzle or mist with oil and quickly sear fish to brown the outside leaving the inside from raw to medium rare. Remove and rest for at least five minutes. Separate the fish into two portions.
• To Assemble: Cover the bottom of flat serving bowls with rice and top with seared seafood. Sprinkle minced cucumber over the top of the fish. Serve alongside steamed or stir fried veggies with small cut sheets of nori, soy sauce, wasabi and pickled ginger on the side.
• To Make the Sushi Rice: Wash rice well, stirring with fingers until water runs clear; drain well. To a pot with a tight fitting lid, place water and rice in the pot. DO not cover the pot yet. Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low. Cook for 10 minutes without removing the pot lid at all. Turn heat down to the lowest setting and cook for another 10 minutes. Next, turn off the heat and let the rice sit in the pot on the stove for 15 minutes. (Note: Follow instructions carefully.) Transfer to large mixing bowl.
• Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion. Cover with a wet towel and reserve.

HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY

Steps:

• Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
• Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
• Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
• In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
• After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
• Cut shrimp into bite-sized pieces.
• To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
• To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
• Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Steps:

• In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
• In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
• Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
• Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
• In a small bowl, stir together the mayonnaise and Sriracha until smooth.
• To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
• Enjoy!

EASY SALMON SUSHI RICE BOWL

Steps:

• Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.
• After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked - it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.
• Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.
• Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.
• Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.
• With your hands, break the salmon into small pieces - look out for any bones and throw these away.
• Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.

QUICK SUSHI BOWL

Steps:

• Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins.
• Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using.

CHIRASHI BOWL

Steps:

• Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
• Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
• Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
• Remove rice from heat and let stand for at least 5 minutes.
• Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
• Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.