SUSHI BOWL RECIPES

Name: Quick sushi bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 150g sushi rice; pinch sugar; 1 tbsp rice vinegar; 2 cooked salmon fillets (we used teriyaki marinated); 1 large carrot , cut into ribbons; 4 tbsp pickled red cabbage; handful radishes , sliced; thumb-sized piece ginger , finely sliced; ¼ cucumber , halved longways and sliced; 1 tbsp soy sauce; 1 tsp sesame seeds (optional)

QUICK SUSHI BOWL RECIPE | BBC GOOD FOOD

Quick sushi bowl recipe | BBC Good Food image

Serve this quick and easy sushi bowl when you're short on time midweek. It contains a tasty mix of salmon, sushi rice, carrot, radish and pickled red cabbage

Provided by Miriam Nice

Categories Dinner, Lunch, Main course

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 11

Ingredients

150g sushi rice
pinch sugar
1 tbsp rice vinegar
2 cooked salmon fillets (we used teriyaki marinated)
1 large carrot , cut into ribbons
4 tbsp pickled red cabbage
handful radishes , sliced
thumb-sized piece ginger , finely sliced
¼ cucumber , halved longways and sliced
1 tbsp soy sauce
1 tsp sesame seeds (optional)

Steps:

Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins.
Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using.

Nutrition Facts : Calories 498 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.3 milligram of sodium

CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY

Crunchy California Roll Sushi Bowl Recipe By Tasty image

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Provided by Katie Aubin

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 cups water
1 teaspoon kosher salt, plus more to taste
1 cup sushi rice, rinsed until the water runs clear
1 tablespoon sugar
¼ cup rice vinegar
1 tablespoon canola oil
? cup panko breadcrumbs
½ teaspoon pepper, plus more to taste
¼ cup mayonnaise
1 tablespoon siracha
16 oz crab, 2 cans, drained
1 persian cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons nori, thinly sliced
1 bunch scallion, thinly sliced on the bias
1 tablespoon sesame seed
2 tablespoons pickled ginger
1 avocado, diced

Steps:

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
In a small bowl, stir together the mayonnaise and Sriracha until smooth.
To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy!

Nutrition Facts : Calories 1155 calories, CarbohydrateContent 106 grams, FatContent 46 grams, FiberContent 8 grams, ProteinContent 64 grams, SugarContent 72 grams

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