E and I are big fans of sushi. When I was pregnant I think I missed sushi more than anything else. It’s healthy, flavourful and there’s just something about eating food rolled into a tiny bundle that I love.
Since making regular sushi at home always seemed a bit time consuming, I started to make sushi bowls. There’s very little cooking involved in making these sushi bowls and they are simple to put together on a busy night.
Ingredients to Make Salmon and Tuna Sushi Bowls
1 cup of sushi rice (you can use another type of rice but I like the consistency of sushi rice)
Sashimi – a package from your local grocery store of sushi grade salmon and/or tuna (please only use sushi grade fish as it is prepared to be eaten raw)
Package of Kaiso salad (Japanese seaweed salad)
Japanese salad dressing of choice (we really like Wafu salad dressings)
Steps to Make Salmon and Tuna Sushi Bowls
If you choose to use sushi rice, the first thing you need to do is rinse it in a colander. This helps remove excess starch. Once you’ve rinsed the rice thoroughly, put it in a bowl and cover the rice with fresh water and soak the rice for half an hour.
Once the rice has been soaking for half an hour, rinse the rice again and then add the rice to a pot. For each cup of rice add one and a half cups of water to the pot. Also add a bit of olive oil to make sure the rice doesn’t stick to the bottom of the pot.
Bring the rice and water to a boil, cover the pot and simmer the rice on low for 2o minutes.
While the rice is cooking, cut up your carrots, cucumber and avocado.
After the rice is cooked, let it sit for half an hour to cool down. I try to make the rice earlier in the afternoon so that it isn’t too hot when I make dinner.
Once the rice has cooled down and your veggies are cut, assemble the sushi bowls!
I usually put the rice on the bottom, then the veggies along with the Kaiso salad and edamame. Then top with tuna and/or salmon sashimi. Once the bowl is together just drizzle some dressing and dinner is made.