We enjoyed homemade shrimp and avocado sushi bowls this evening – all the deliciousness without the hassle of making actual sushi rolls. 😁
Make the rice:
2 cups short-grain rice (I use Kokuho Rose Rice)
2 cups water
1/2 cup sushi vinegar (I use Nishiki Sushi Vinegar)
Rinse rice with water until water runs almost clear. Combine rice with 2 cups water in a medium saucepan. Partially cover the pot and bring to a boil over high heat. Then, reduce heat to low, cover the pot fully, and let it cook for approximately 15 minutes, or until all the water is absorbed. Remove saucepan from the heat, and let the rice rest, covered for about 10 minutes. When the rice is done, place it in a large, shallow dish (I use an 8” square baking dish). Slowly fold in the sushi vinegar with a spoon or spatula (be gentle so as not to break the rice grains which would make the rice mushy). Set sushi rice aside (at room temperature, covered) until needed.
Cook shrimp:
Bring a medium pot of water to a boil over high heat. Add shrimp and cook till done.
Serve with:
Sliced avocado
Roasted sesame seeds (optional)
Sushi nori (roasted seaweed sheets), cut into small strips (optional)
Mayo Sriracha sauce – mix 3/4 cup mayo and 2 tablespoons sriracha
Kikkoman soy sauce
Wasabi sauce
Spoon rice into bowls, and top with avocado and shrimp. Sprinkle with sesame seeds and nori, if using. Serve with Sriracha sauce, soy sauce, and wasabi sauce on the side.
I usually make miso soup to go with the sushi bowls (this makes a fairly large quantity, you will have leftover):
8 cups water
4 teaspoons instant dashi granules (I use Ajinomoto Hon Dashi)
1 (14 ounce) package tofu, cubed
2 tablespoons or more wakame
1/2 cup shiro miso
Place 8 cups water, instant dashi, and tofu in a large pot; partially cover and bring to a boil over high heat. In the meantime, soak wakame in water until softened (about 5 minutes). Drain water and add wakame to the pot (you don’t have to wait for the water/broth to come to a boil). Once broth comes to a boil, reduce heat to low just to keep the broth warm. In a small bowl, combine miso paste and a couple ladles of broth; stir until miso paste has dissolved and is thoroughly combined with the broth. Add the mixture back into the pot and stir to mix everything. Serve.
