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Homemade Sushi Bowl

This dish features a bowl of seasoned cooked rice topped with fresh vegetables, sliced raw fish or protein, and colorful garnishes, creating a vibrant and textured meal. The main ingredients include sushi rice, vegetables, and a protein such as sashimi or cooked seafood, with assembly and minimal cooking involved, resulting in a visually appealing and flavorful dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup sushi rice rinsed until water runs clear
  • 1 ¼ cups water
  • 2 tbsp rice vinegar adjust to taste
  • 1 tsp sugar optional, for seasoning rice
  • ½ tsp salt
  • 1 cup fresh vegetables (e.g., cucumber, avocado, carrot) sliced or diced
  • 100 g sashimi-grade fish or cooked seafood sliced thin
  • 2 tbsp soy sauce for drizzling
  • 1 tsp sesame oil optional, for flavor
  • to taste sesame seeds for garnish
  • to taste pickled ginger for serving

Equipment

  • Medium saucepan
  • Chef's knife
  • Cutting board
  • Mixing Bowl
  • Spoon or rice paddle

Method
 

  1. Combine rice with water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
  2. Meanwhile, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot cooked rice and gently fold to combine. Let the rice cool slightly.
  3. Prepare vegetables by slicing cucumber, avocado, and carrots into thin or bite-sized pieces. Arrange them on a serving plate for toppings.
    1 cup sushi rice
  4. Slice sashimi-grade fish or cooked seafood thinly and set aside. Arrange the slices over the rice or the prepared vegetables.
    1 cup sushi rice
  5. To assemble the bowl, scoop a generous portion of seasoned rice into each serving bowl. Top with sliced vegetables and fish, then drizzle with soy sauce and sesame oil. Garnish with sesame seeds and serve with pickled ginger.
    1 cup sushi rice