Sushi Bowls Recipe

raw fish

🥗Healthier: tofu

💰Cheaper: cooked shrimp

Tofu is a plant-based protein option, while cooked shrimp is often less expensive than raw fish.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a healthier grain alternative, while short-grain rice is more affordable.

Rinse brown rice gently and soak in water for 15 to 24 hours. Drain.

In a medium-sized pressure cooker or instant pot, add the soaked brown rice, 2 cups water, and sea salt. Close lid, bring to a boil, then reduce heat to low and cook for 35 minutes. Let rice steam for 15 minutes after turning off the heat.

Mix the brown rice vinegar, maple syrup, brown rice syrup, and salt with a whisk to make sushi vinegar.

In a large bowl, mix cooked brown rice and sushi vinegar. Let stand for about 10 minutes, covered with a damp towel.

Divide the sushi rice between four bowls and arrange seafood over each bowl. Slice the avocado lengthwise and fan it out for presentation. Divide cucumbers into each bowl.

Toast nori briefly over a gas stove flame until fragrant, then crumble over each bowl.

Mix mayonnaise with sriracha until smooth and drizzle over each bowl. Serve with wasabi, tobiko, pickled ginger, and soy or gluten-free tamari.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens