$8.97 RECIPE / $2.24 EACH
Time for a confession: I’ve been splurging on sushi recently.
Making sushi at home is a big “as if!” for most people, but I’m sure you can create this super simple sushi bowl. They aren’t spectacular, but they will satisfy your sushi hunger without leaving you with a $30 bill.
WHAT DOES A SUSHI BOWL CONTAIN?
This sushi bowl is the simplest and most affordable kind. Sushi rice, a few crunchy veggies, nori (seaweed), and a crab stick are all included. Depending on your budget, you can dress them up and make them more opulent as you see fit.
Here are some more interesting items to add to your handmade sushi bowls:
- sashimi-grade fish
- crispy tofu
For my homemade sushi bowls, I used “crab stick,” or fake crab, which is simply white fish molded and seasoned to look like a crab. This is the same material that goes into your California roll and a lot of other Japanese-style sushi.
This time, instead of purchasing a full packet of full-sized nori (seaweed) sheets, I purchased a tiny pack of “nori snacks.”
These delightful little roasted and salted nori treats have been popping up all over the grocery store shelves lately, and the number was perfect for my bowls. I got mine from Whole Foods, which offered a good selection of brands for under $2 per pack.
HOW DO I KEEP THE SUSHI BOWL SAFE?
These sushi bowls are great for meal prep and last for about four days in the refrigerator. After cooking the rice, you’ll want to cool it down as rapidly as possible before packing your sushi bowls.
Cooked rice that is kept heated for an extended period of time can be hazardous to one’s health. So, after seasoning the rice, lay it out on a baking sheet or in a casserole dish and chill it until it’s cool before packing it into your meal prep containers.
SUSHI BOWL WITH SRIRACHA MAYO
- 2 cups short-grain white rice ($2.48)
- 2 cups of water ($0.00)
- 2 Tbsp. rice vinegar ($0.22)
- 2 Tbsp. white sugar ($0.04)
- 1 tsp salt ($0.02)
- 4 oz crab stick ($2.00)
- 1 carrot ($0.20)
- 1 cucumber ($0.79)
- 1 avocado ($0.99) and nori snack pack (0.36 oz.) ($1.69),
- 1 Tbsp. sesame seeds ($0.08)
SRIRACHA MAYO (OPTIONAL)
- 4 Tbsp. mayonnaise ($0.28)
- 2 Tbsp. sriracha ($0.18)
- In a medium sauce pot, put the uncooked short-grain rice. Cover with cool water, stir the rice around, then pour off the cloudy water gently. Rinse 3-4 times more. Finally, pour in 2 cups of cold water, cover the pot, and set it over high heat. Allow the saucepan to come to a full boil, then reduce to low heat and continue to cook for 15 minutes. Turn off the heat and leave the rice to rest for another 10 minutes, undisturbed and with the lid on.
- Prepare the toppings while the rice cooks. The crab stick should be shredded, the carrot should be julienned, the avocado should be sliced, the cucumber should be sliced, and the nori should be broken into smaller pieces. In a small bowl, combine the mayonnaise and sriracha.
- In a separate bowl, whisk together the rice vinegar, sugar, and salt for the sushi rice dressing. Microwave the liquid for 15-20 seconds to warm it up, then whisk until all of the sugar has dissolved.
- Transfer the rice to a big mixing bowl once it is done cooking. 1/4 of the vinegar dressing should be sprinkled over the rice, then gently folded or stirred in to mix. Rep until all of the vinegar dressing has been absorbed and the rice has a glossy appearance.
- Place 1 cup of seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of sriracha mayo.
- Serving: 1 Serving
- Calories: 632.5 kcal
- Carbohydrates: 100.73 g
- Protein: 11.65 g
- Fat: 20.2 g
- Sodium: 1038.53 mg
- Fiber: 8.68 g
STEP-BY-STEP GUIDE TO MAKING SUSHI BOWL
- Getting the rice right is a crucial component of making your sushi bowls taste like actual sushi. Begin with white rice that has been cut into short grains. These tiny grains are heavy in starch and have a different texture than conventional white rice. Sushi rice in a package is normally a “specialty item” at regular grocery stores and can be fairly costly, so I recommend checking bulk bins or making a special excursion to an Asian supermarket. In a medium sauce pot, combine 2 cups of uncooked rice.
- Swish the rice about in the pot with some cool water until the water gets murky. Pour the turbid water out with care. Repeat steps 3–4 three times more (the water may never be fully clear, but that’s fine).
- After rinsing and draining as much of the rinse water as possible, fill the pot with 2 cups of fresh water, cover, and cook on high. Bring the water to a boil, then reduce to a low heat setting. Allow for a 15-minute simmer before turning off the heat. Allow for another 10 minutes of resting time with the lid on.
- Prepare the sushi rice dressing while the rice is cooking. The rice gets its distinctive flavor and glossy appearance from this “dressing.” Add 1 tsp salt, 2 tbsp. rice vinegar, and 2 tbsp. white sugar to help dissolve the sugar, microwave the mixture for 15-20 seconds. Stir continuously until all of the sugar has dissolved.
- The dressing must be made with rice vinegar. Compared to other vinegar, it has a considerably milder flavor. It’s usually cheap and can be used in a variety of different Asian sauces and dressings, so it’s a good investment.
- Pour about a quarter of the vinegar dressing over the cooked rice in a large mixing bowl. To distribute the dressing, gently fold or mix the rice. Rep until the rice is somewhat glossy and all of the dressing has been absorbed.
- Make the remaining ingredients for the sushi dish. My carrot was shredded, but it may also be julienned. I also quartered my avocado after slicing it, shredding the “crab stick,” and slicing it.
- Whitefish that have been fashioned and seasoned to resemble crab is called crab stick. This is the same material found in most California rolls and a variety of other popular American sushi rolls. This is the freezer section’s seafood department, as I discovered. I used half of this 8-ounce pack and put the other half in the freezer.
- I use the small package of nori snacks. They’re basically small nori sheets that are significantly thinner than the standard nori sheets used for sushi. They’re also lightly roasted, salted, and dipped in oil. They’re wonderful on their own and complement the sushi bowl nicely.
- To go with the sushi bowls, make a sriracha mayo with 4 tbsp. mayo, 2 tbsp. sriracha whisked together NOM.
- Finally, assemble your sushi bowls by starting with about 1 cup of seasoned sushi rice, then adding shredded crab stick (about 1 stick per bowl), sliced avocado, shredded carrot, sliced cucumbers, a few nori sheets, and a sprinkling of sesame seeds
Sushi bowls are a little more difficult to pick up with chopsticks than wrapped sushi, so you won’t be able to eat them as quickly. Take your time and enjoy the taste.