SUSHI BOWL RECIPE RECIPES

Name: Sushi Bowls
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 1/2 c. cooked short grain rice; 1 tbsp. rice wine vinegar; 4 oz. cooked shrimp; 2 tsp. extra-virgin olive oil; kosher salt; 1 avocado, thinly sliced; 1/3 c. diced cucumber; 1 medium carrot, peeled and sliced into matchsticks; 2 tbsp. mayonnaise; 1 tbsp. sriracha; 1 tbsp. lemon juice, divided; Soy sauce, for serving; Toasted sesame seeds, for garnish

BEST SUSHI BOWLS - DELISH.COM - RECIPES, PARTY FOOD ...

Best Sushi Bowls - Delish.com - Recipes, Party Food ... image

Check out this easy recipe for the best sushi bowls from Delish.com.

Provided by Lauren Miyashiro

Categories dinner lunch

Total Time 15 minutes

Prep Time 0S

Cook Time 15 minutes

Yield 1

Number Of Ingredients 13

Ingredients

1 1/2 c. cooked short grain rice
1 tbsp. rice wine vinegar
4 oz. cooked shrimp
2 tsp. extra-virgin olive oil
kosher salt
1 avocado, thinly sliced
1/3 c. diced cucumber
1 medium carrot, peeled and sliced into matchsticks
2 tbsp. mayonnaise
1 tbsp. sriracha
1 tbsp. lemon juice, divided
Soy sauce, for serving
Toasted sesame seeds, for garnish

Steps:

In a bowl, toss rice with rice wine vinegar. Season with salt to taste. Toss shrimp with 1 tablespoon olive oil. Season with salt to taste and place on top of rice. Arrange avocado, cucumber and carrots on top of rice next to shrimp. Whisk together mayonnaise, sriracha and lemon juice and drizzle over the sushi bowl. Drizzle with soy sauce and sprinkle with toasted sesame seeds. Drizzle with soy sauce if desired.

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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