Hi friends! Today I came up with an easy solution to using leftover sushi rice – a sushi bowl! Yes I know I have a mild obsession with all things BOWLS, but I swear it is the best way to use up ingredients you have on hand in the kitchen and everything always seems to taste better in a bowl!
On super bowl Sunday, my hubby and I attempted to make homemade sushi. While it turned out delicious, our sushi wasn’t the prettiest you’ve ever seen. I am honestly terrible at rolling, my hubby actually did all the rolling and by the last roll he finally got the hang of it. I think we need a little more practice before I photograph our results though, lol.
The rice we made tasted just like it was from a Japanese restaurant but of course, I made way too much. Thus, this sushi bowl was born. I added sliced avocado & mango, shelled edamame beans, roasted sweet potato, sliced up dried seaweed (left over from making the sushi rolls), and topped with sesame seeds and organic pickled ginger. Drizzle with a little soy sauce before eating and there you have it – sushi in a bowl!
For the rice: I bought Japanese style “sushi rice” and rinsed it under cold water until the water became clear. I added it to my rice cooker and followed measurements on package. I used 2 cups of rice and added just less than 3 cups of water (rice ratio on package said 1:1.5 but I was worried about the rice becoming too mushy so I added a little less water). Once cooked I added 5 tbsp sushi seasoning (followed directions on side of bottle). Sushi seasoning is basically rice wine vinegar, sugar & salt (you could easily make your own seasoning if you choose too but I went for simplicity and just bought the pre-made bottle).
I hope you enjoy! I’m always looking for ways to use up leftover things in the kitchen. Get creative and add whatever you normally like to eat in your sushi!