Deconstructed: Sushi in a Bowl

Sushi is such a delicious food and there are also many vegan options for it. But to roll them is a little difficult for beginners and it takes time. The solution: just put all the ingredients in a bowl together. You can prepare a bigger batch of the special sushi rice, so that you can use it also for another dish. At the end of this post I describe an easy way to make great rice for sushi.

Sushi Bowl with Avocado and Ginger

4 serves

  • 1 box of shiso or daikon cress
  • 75 g pickled ginger
  • 2 stems of red basil
  • ½ cucumber
  • 2 small avocados
  • 400 g cooked, cooled down sushi rice
  • 4-6 tbsp soy sauce
  • 2-4 tbsp lime juice
  • 1 tbsp white sesame
  • 1 tbsp black sesame

Wash, drain and chop the cress. Drain the ginger as well. Rinse the basil and shake it to dry. Finely dice the avocado pulp. Peel the cucumber and cut into bite-sized pieces.

Divide the rice evenly into 4 bowls, add avocado and cucumber and the cress. Mix the soy sauce with the lime juice, the drizzle over the rice. Top with ginger, sesame and basil.

Enjoy!

Cooking Sushi Rice

For 600 g of cooked rice

  • 50 ml rice vinegar
  • 25 g sugar
  • 7 g salt
  • 250 g sushi rice (Japanese short grain rice with round kernels)

First make the seasoning for the rice: Sushizu: Heat rice vinegar with sugar and salt in a small pot, stir until sugar and salt are completely dissolved. Let Sushizu cool down, then put it into the fridge.

Cover the rice with cold water. Knead it and drain the water through a sieve. Repeat until the drained water remains clear. Let the rice sit in fresh water for about 30 minutes.

Bring the rice and 350 ml of water to a boil, cover with a tight fitting lid, then let it simmer on very low heat for 15 minutes. Let the cooked rice rest for approx. 20 minutes with a cloth between pot and lid.

Transfer rice into a big wide bowl, loosen with a spatula. Slowly add the Sushizu while moving the rice gently and cooling it with a (japanese) fan. You can also use a hair blower with cold air key.

Cover the finished sushi rice with a damp cloth and let it rest for 30 minutes. Don’t put it in the refrigerator to prevent the rice from becoming to hard.

 

 

 

 

 

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