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Sushi Bowl

Sushi Bowl
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A vibrant and customizable deconstructed sushi bowl featuring seasoned rice, fresh protein, and crisp vegetables.

  • Author: François Lemoine
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Assembly
  • Cuisine: Japanese-Inspired
  • Diet: Pescatarian

Ingredients

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2 cups short-grain sushi rice
2.5 cups water
3 tablespoons alcohol-free rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 pound sashimi-grade salmon or cooked shrimp
1 large avocado, sliced
1 cucumber, julienned
1/2 cup shelled edamame
2 tablespoons soy sauce or coconut aminos
1 tablespoon toasted sesame oil
1 sheet nori, shredded
Toasted sesame seeds for garnish

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine rice and water in a pot; bring to a boil, then simmer covered for 15 minutes.
  3. Let the rice rest for 10 minutes, then fold in the rice vinegar, sugar, and salt mixture.
  4. Cool the rice to room temperature.
  5. Divide the rice into four bowls.
  6. Top each bowl with salmon, avocado, cucumber, and edamame.
  7. Whisk together soy sauce and sesame oil; drizzle over the bowls.
  8. Garnish with shredded nori and sesame seeds before serving.

Notes

  • Always use alcohol-free vinegar for dhietary adherence.
  • Substitute fish with marinated tofu for a vegetarian option.
  • Ensure fish is sashimi-grade if consuming raw.

Nutrition

Find it online: https://prepmealkitchen.com/sushi-bowl/