Sushi Bowls – (Inspired by Aadi)
Food, or for that matter anything is a matter of labeling, who knew that Sushi Bowls would become the next in thing in our house.
Bowls that resulted in major list.
The Story of my Sushi Bowls
It started with my son Aadi returning on Friday and announcing, “Do you know what XX brought for lunch?”
Anytime a conversation begins with stories of the school cafeteria, or someone’s lunchbox story I cringe before continuing to listen. Such conversations lead to stories about nutella sandwiches, and call me a tiger mom, but the later is not going to be a part of his lunchbox anytime soon.
My Son’s Friends Lunchbox
Instead, he went on to tell me about his friend’s sushi lunchbox. He explained it was broken bits of fish and rice. And the idea of the sushi bowl gelled. I had sushi rice sitting in my house forever, like all those crazy things that I buy and never get down to using. I remembered I also had nori sheets and furikake seasoning, thank you HMart!
The rest of the “bowl” is sheer inspiration. The seasoned rice is topped with flaked fish. Other ingredients here is seasoning liquid carrots, green onions and avocado. I had made the rice earlier in the day in the it was ready to use by dinner time. Next up will be a tofu version so that we can keep all the vegetarians happy.
I had picked up extra chopsticks from yesterday’s sushi run, I know, the kids love sushi, who knew? In fact, that still surprises everyone when they ask me about their favorite food. So, we are down to a 48 hour countdown to Thursday, the official beginning of Durga Puja, I need to come up visualize something festive, right?
An easy lunch bowl, featuring sushi rice, tamari poached salmon, loads of veggies and snipped nori.
Ingredients
- 1/2 cup sushi rice
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons mirin or cooking rice wine
- 1 tablespoon oil
- 2 cloves garlic
- 1 tablespoon freshly grated ginger
- 1/2 cup chopped scallions
- 3 tablespoons cooking wine
- 2 tablespoons tamari
- 3/4 pound salmon, steaks or fillet
- 3 carrots grated
- 1/2 cup chopped green onions
- 1/3 cup finely chopped kale
- 1 avocado
- 3 nori sheets
- Furikake seasoning to sprinkle (optional)
Instructions
- Place the rice in the rice cooker with twice the amount of water and cook per rice cooker directions. Cool the rice and place in a mixing bowl. In a separate bowl, add in the vinegar, sugar, salt and mirin and mix well. Toss over the rice.
- Divide the rice into four parts.
- In the meantime, divide the salmon into 4 pieces. Heat the oil and add in the garlic and ginger and saute for about 2 minutes. Add in the scallions and deglaze with the cooking wine and soy sauce. Add the salmon, cover and simmer for 10 minutes. Cool enough to handle and flake the fish, removing any bones if using steaks.
- For each bowl. Add most of the salmon with some of the poaching liquid, add a heap of grated carrots, a little green onions, kale and some avocado. Snip some of the nori sheet. Top with the remaining salmon, snip more nori and sprinkle with the furikake is using.
- Voila, sushi bowl, where have you been all my life?
Pamela
Loved your sushi bowl. Remember, anything is sushi if it is on sushi rice. What makes something sushi is sushi rice! It does not have to be raw fish, but that is common. And a sushi bowl is called “chirashi sushi” here in Japan. CHIRASHI SUSHI just means that the ingredients are laid over a single serving of rice. . . . With Mori like you have. Like in your sushi bowl. Here in Japan, especially for kids, moms use canned tuna, various fresh or cooked veggies, like green beans, thinly cooked, as thin as paper if possible, then sliced into noodle like strips of omelet. Etc. Usually a ginger pickle of some sort is used as a side dish.
Pamela
Correction:
Sorry, not Mori, it should read “nori”.
rinkub@aol.com
Do not see mori, will look closer.
rinkub@aol.com
Pamela, thanks for sharing! Will have to tell my son. He will be thrilled to hear.