This is a dish I first saw in Kimba’s Kitchen a while ago. I thought it’s a great way to have the flavor of sushi (Keith and I LOVE sushi!) without the hassle of making them. In my mind, I was already imagining our favorite sushi ingredients in the bowl – unagi, smoked salmon, teriyaki chicken, soft shell crab, shrimp…you get the idea. :D All the ingredients I used in my sushi bowl this time around are things I already had available in my kitchen/pantry – feel free to substitute any of them with what you prefer or have at hand. I also made miso soup for a side dish. The meal turned out absolutely delicious!
What you would need:
Pickled carrots *This is the one thing that you have to prep ahead*
Serve rice in a bowl with a little bit of everything. If you are using the list of food above, see below on how to prep them.
Steamed Rice ~ Instructions taken from the cookbook “Japanese” by Lulu Grimes
2¼ cups Japanese short-grain rice/sushi rice
2½ cups water
Rinse rice with cold water until water is clear, draining the water each time. Place rice and the 2½ cups water in a non-stick saucepan and let soak for 30 minutes. Cover saucepan and bring to a boil, then reduce heat to medium-low and cook for 20 minutes, until water has been fully absorbed and rice is cooked through. Remove saucepan from the heat and let sit for 10-15 minutes before serving.
Note: Keith and I debated back and forth on whether to use regular steamed or sushi rice in this dish. We finally decided on steamed rice and figured we would sort of get the flavor/seasoning found in sushi rice from the pickled carrots anyway.
1 tablespoon vegetable oil
1-1¼ pounds chicken tenderloin
½ cup (or more to taste) teriyaki sauce
Heat oil in a nonstick skillet over medium-high heat until just smoking. Add chicken and stir-fry for 1 to 2 minutes and then, add sauce. Continue to stir-fry chicken until it is cooked through.
Pickled Carrots ~ Slightly adapted from Japanese Pickled Daikon and Carrot Salad recipe
2 carrots, peeled and cut into thin matchsticks (about 1½ cups)
1 teaspoon salt
3 tablespoons rice vinegar
½ teaspoons japanese soy sauce
2 teaspoons sugar
A teaspoon chunk of fresh ginger, peeled and sliced into 2-3 pieces
Place carrots in a medium bowl, toss with salt, and let stand for 30 minutes. Gently squeeze out as much water as possible from the carrots. In a small bowl, combine vinegar, soy sauce, and sugar, stirring until sugar dissolves. Stir in carrots and ginger, and refrigerate for 8 hours before serving.
1 bunch asparagus, tough ends removed by bending the thick end of each stalk until it snaps off
2 quarts water
½ tablespoon salt
In a large pot, bring water to a boil. Add asparagus and salt and cook for about 3 minutes. Remove asparagus to a dish and let cool.
2-3 sheets seaweed/nori, cut into thin strips
½ english cucumber, cut into long matchsticks