Time is going so fast. I can’t quite believe that it is the end of the school year. Graduation is this week and then, we are off to Europe! I cannot wait…
I want to share what we have been enjoying lately: Easy Sushi Bowls. As I have mentioned, I have somewhat simplified my diet and a lot of our meals revolve around rice and some sort of protein these days.
I just love how versatile rice dishes can be. They are usually healthy and can be assembled pretty fast for a quick weeknight meal. This version is a spin on a sushi bowl but you can also use all the ingredients to make a sushi roll, as well. Even though, my sushi rolling skills are hardly even basic and I do not have a mat, I managed to make it look like a roll!
Here is what you need. But keep in mind, you are not limited to these options. You could literally use any toppings or fillings you want: pickled vegetables, roasted red peppers, asparagus, carrots, radish and even a different fish. Enjoy!
Ingredients (serves 2, generous portions)
- 1 cup brown rice
- 2 cups water (Minimalist Baker suggests 1 2/3 cup but I just used my typical ratio, 1 for 2)
- 3 Tbs rice wine vinegar
- 2 Tbs organic cane sugar (I used light brown sugar and it was fine)
- 1/2 tsp salt
Soy Glazed Salmon
- 1 Tbs honey
- 2 tsp low-sodium soy sauce
- 1/2 tsp cornstarch
- 2 skinless salmon fillets (the recipe calls for 4, but I kept the same measures for the glaze)
- 1/2 tsp sesame oil
- kosher salt
- 1 Tbs Vegenaise (or mayonnaise)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 English cucumber, peeled, seeded and sliced
- 3 scallions thinly sliced
- 1 avocado, haled, seeded and chopped
2 Nori sheets
For serving (optional):
Preheat your oven at 400 degrees F.
In a pan, combine the rice and the water. Bring to boil and then, lower heat to a simmer and cover. Cook until water is absorbed, about 20 minutes. Set aside.
In a small pan, add the vinegar, sugar and salt and heat, stirring occasionally, until sugar and salt are dissolved. Let it cool in the fridge while you are preparing the rice.
When the rice is done, add the vinegar mixture and stir. Let it cool. The rice should be slightly sticky, which is what you need for the dish.
Mix the honey, soy sauce and the cornstarch in a small bowl. Microwave until just simmering for 30 seconds.
Rub the salmon with the sesame oil and season lightly with salt.
Bake the fish for 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through… about 8 to 9 minutes.
Meanwhile, whisk the rice vinegar, vegenaise, soy sauce and sesame oil in a large bowl. Add the cucumber, avocado and scallions. Season with a pinch of salt.
Now, it’s time to assemble the dish!
In a bowl, combine the rice that should be cool by now, some pieces of the fish and the avocado-cucumber salad. Add some crumbled nori, sesame seeds, pickled ginger. And eat!
If you decide to go for the roll:
Using wet hands, pat a thin layer of rice over a a sheet of nori, then add the rest of your fillings, making sure not to overpack.
Start to roll, compacting and pressing gently as you go.
Slice with a serrated knife.
Enjoy with some soy sauce, pickled ginger and wasabi.