Monday, January 23, 2017

Vegetable Sushi Roll in a Bowl

I knew when I saw this on Kristin's blog it would be something I would love.  So much easier (though maybe not quite as fun) as rolling your own sushi. 

This makes two good servings.  I added some roasted shrimp (and on this batch I forgot the avocado which would have made it even better!)


1 cup short grain sushi rice
1 1/4 cups water
1 1/2 Tbsp rice vinegar
heavy pinch of salt
1 avocado, sliced
1 pickling (salad) cucumber, peeled and cut into matchsticks
1 carrot, cut into matchsticks
.17 oz package nori/seaweed snacks, use scissor to cut into strips
Tamari or soy sauce
sesame seeds, for garnish
roasted shrimp, optional

Add rice to a fine mesh sieve or a bowl then rinse with water until the water runs clear.  Add rice to a small saucepan with water then bring to a boil.  Stir rice then place a lid on top, turn heat down to low, and simmer for 10 minutes.  Remove pot from heat then let side with the lid on for 5 minutes.

Meanwhile combine rice vinegar, sugar, and salt in a small bowl then microwave for 15-20 seconds, or until the sugar dissolves once stirred.  Pour into cooked rice then stir to combine and set aside to cool.

Once ricer has cooled, scoop into two bowls then top with half of the avocado, cucumber, carrot, nori, and shrimp (is using).  Drizzle with Tamari or soy then sprinkle with sesame seeds and serve.

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