When you’re trying to eat clean, there couldn’t be a better pairing than sushi and tea–Japanese green tea to be exact! I don’t always have time to make sushi at home, but when I do it’s an event, a time to get crafty in the kitchen.
Just the other day I came back from the market with all the ingredients to make California Rolls, only to end up running out of time. I ended up nixing the sushi mat and came up with these beautiful sushi bowls instead.
California Roll Sushi Bowls are like sushi for the busy person. Just throw the ingredients atop seasoned rice in a bowl and you have all the flavors of a vibrant and healthful sushi meal.
You can make this bowl with white rice, brown rice or even no rice at all. The bowls remind me of bibimbap, except that they are eaten at room temperature and require significantly less cooking(cutting, yes–cooking, nope!).
Any sushi bowl wouldn’t be complete without nori. Instead of using it like a wrapper as we do with sushi or temaki, simply rip the seaweed into small pieces and throw them onto the bed of rice. The thin, crispy sheets will enhance the ocean-like flavors of the seafood and also those fragrant sips of green tea.
Make sure to include a large spoon when serving these bowls. Mix everything together thoroughly so that each spoonful has a piece of each colorful ingredient. With a recipe this easy to put together, now every night can be sushi night!
Makes 2 bowls.
2 cups cooked, seasoned sushi rice
6 crab sticks, cut into small pieces
1/2 cucumber, diced
1 avocado, sliced
4 sheets, Yamamotoyama’s Kiku Ariake
sesame seeds, to garnish
lemon slices, to garnish
1. Place rice in large bowls. Add the crab sticks, cucumber, avocado and nori atop the rice. Add a few lemon slices to garnish.
2. Squeeze some mayo atop the ingredients. Scatter some sesame seeds atop the bowl to garnish.