My family loves sushi. For my daughter’s birthday last year, she asked for sushi as her special birthday dinner. If they could, my children would eat sushi every day and eat their weight in it. Luckily, sushi rolls are fairly easy to make and ingredients are easily found. There are times, however, when we don’t have the time or energy to hand-roll sushi. There are molds you can buy to help save time. But we have another way to have the taste of sushi without the time requirement, sushi bowls.
A sushi bowl is essentially a rice bowl with the roll ingredients placed on top. It tastes just as good and is ready in less time. It’s a great use for leftover rice or for a make ahead lunch. For today’s version, we are making California Rolls. It is one of my children’s favorites. California rolls contain no raw seafood, so I won’t be issuing any food warnings or advisory. This roll contains sushi rice, cucumber, avocado, crab meat, nori (dried seaweed), and Furikake. Furikake is optional and can be replaced by sesame seeds or left out completely.
If you want a different type of sushi roll bowl, substitute your favorite toppings; spicy tuna, shrimp, eel, etc. At the end of the recipe, you can find links to over sushi roll recipes that would work great for sushi bowls. There is no limit to the possibilities.
4 cups of brown rice, cooked
1/2 cup rice vinegar
4 tablespoons of sugar
1 cucumber, cubed
2 avocados, peeled, deseeded, and cubed
1 cup blue crab meat
1 sheet Nori (dried seaweed), cut into 4 strips
Furikake, any flavor or sesame seeds
- Cook rice according to package directions.
- While rice is cooking, combine vinegar and sugar in a saucepan. Simmer until sugar dissolves. Remove from heat and set aside.
- Once rice is cooked, pour vinegar mixture over rice and combine. Allow to cool slightly.
- To assemble your sushi bowl, place 1 cup of rice into each bowl. Follow with crab, cucumber, and avocado. Sprinkle with furikake or sesame seeds, pickled ginger, and strip of nori.
- Serve with soy sauce and wasabi if desired.