Sushi Rice Bowls

This is a quick and healthy lunch when you feel like sushi but can’t be bothered with the whole rolling process. I deliberately haven’t given quantities for the ingredients as you can probably guess how much you will need per person and can vary your toppings depending on your taste. You may also like to try this with raw or seared tuna or cooked tuna mixed with kewpie mayonnaise. A great garnish would also be some thinly sliced nori (seaweed) sheets that you would normally associate with sushi but I didn’t have any on hand when I was making this. The original idea is from Heidi Swanson’s blog 101 Cookbooks, who uses a citrus dressing with her version.

Sushi Rice Bowls Recipe
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shortgrain or sushi rice, cooked and cooled (I used basmati rice as that is what I had in my cupboard)
splash white vinegar
a couple splashes of soy sauce
black & white sesame seeds
avocado, sliced
marinated tofu (I used satay marinated firm tofu), sliced
cucumber, sliced into match sticks
pickled ginger, wasabi and soy sauce to serve

*This recipe can be gluten free if you use gluten free soy sauce

Lightly fry your tofu sticks in a pan, set aside while you assemble the rest of the dish. Mix rice with the vinegar, soy sauce and sesame seeds, have a quick taste and adjust if necessary, then plate into individual bowls. Layer around your tofu, avocado and cucumber and add ginger and wasabi to your liking. Depending on how much you seasoned your rice you may want to serve this with some extra soy sauce.

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