“Sushi” Rice Bowl

Sushi is by far my favorite food. My entire family would probably say the same thing. Whenever we went out to dinner as a family, it was always sushi. As a result, I’ve turned into quite the sushi snob. A lot of places drop the ball on the fish to rice ratio. In my opinion, it should be around 3:1 (fish to rice, that is).

There you go – the perfect ratio and super fresh, melt-in-your-mouth fish. The best sushi I’ve ever had — Haiku in Cross Rive, NY.  A hidden gem.

I just moved to a house conveniently located right next to Sushi PDX, a sushi food truck. Sushi from a food truck sounds a little fishy (ha) but I gave it a try and it was actually really good. The fish quality was amazing. This could be dangerous.

I could go on for hours talking about sushi, but let’s talk about this bowl. What makes this bowl sushi-like? The rice is tossed with a sauce made primarily with rice vinegar and tamari and has strips of nori and scallions mixed in. Those flavors alone remind me of eating sushi (minus the fish). For the add-ins, I decided on avocado, shredded carrots, edamame, broccolini and marinated mushrooms.

I love having bowls like these. They are so simple and satisfying.

Ingredients: serves 2
1 cup brown or white rice
3 scallions, green parts thinly sliced
1/2 pack of toasted nori snacks, cut into thin strips
1 bunch of broccolini, steamed
6 cremini mushrooms, sliced thinly
1 cup shredded carrots
1 cup edamame, shelled
1 avocado, sliced
sesame seeds for garnish
For the sauce:
2 tbsp tamari
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp minced ginger
1 garlic clove, minced
For the marinated mushrooms:
1 tbsp tamari
1 tbsp olive oil

*Optional: spicy mayo
mix together a 3:1 ratio of mayo to sriracha

1. Cook the rice according to the packaged directions.
2. While the rice is cooking, whisk together the ingredients for the sauce and set aside. I estimated the proportions, so please adjust to taste.
3. Next, place the mushrooms in a bowl and toss in the marinade. Let that sit for at least 10 minutes before serving. I saved the marinade and tossed the broccolini in it after it was steamed for some extra flava.
4. Once the rice is done, fluff it with a fork and then add the sauce, scallions and nori strips. Now all you have to do is assemble the bowl with the various add-ins — broccolini, carrots, edamame, mushrooms, and avocado. Garnish with toasted sesame seeds and the spicy mayo if you please.


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