I could eat sushi erry day. Especially when we have fresh tuna steaks from a fishing trip. These homemade sushi bowls are seriously one of the easiest things to make for supper ever, and they’re perfect on a weeknight (or any night). I especially love the fact that I can satisfy my sushi cravings without a sushi restaurant within a 50 mile radius.
This is an updated post, and I took some updated photos to reflect my new and improved sushi bowl repertoire.
Old, but pin-able photo:
Basically: you take all the ingredients in your favorite sushi roll and dump them in a bowl while feeling both accomplished and satisfied.
The most important ingredient to Wheat is the fish. We prefer to use tuna steaks. Wheat seared them on a flat top over the grill this time, but usually I do it inside on the stove.
Simple Seared Tuna Steaks: Season with salt and pepper and let the fish come to room temperature. Lightly coat a cast iron skillet with vegetable oil and bring to medium-high heat. Sear until the tuna steaks no longer stick to the pan, or approximately 1 minutes on each side. Let rest for five minutes before serving.
While you’re waiting on the fish to come to room temp, cook your sushi rice according to package directions. We even had sushi rice in the Winn Dixie in Bainbridge, so I feel confident that almost everyone can find sushi rice in their local grocery store.
While your rice is cooking, chop up the veggies you’ll be topping your bowls with. I like to use carrots, cucumbers, avocado, and quick pickled red onions. I also prefer to grate my carrots and cucumber on the rough side of a box grater.
If it’s in a sushi roll, it can be in a sushi bowl. When I lived in the city, I would pick up some seaweed salad (wakame) from the sushi section of the grocery store sometimes to top them with, because it’s my favorite. None o’ that in Bainbridge, though. The struggle is real.
Once the rice is cooked, mix in two or three tablespoons of rice wine vinegar, and I like to add a couple teaspoons of sugar in there, too. Put rice in your bowl, top with veggies and fish, and then add sauces to your heart’s content. I like to add hoisin, soy sauce, spicy mayo, and (duh) sriracha. Oh, and an extra shake or two of rice wine vinegar.
So let’s recap your necessary ingredients:
– sushi rice
– tuna steak
– rice wine vinegar
– grated cucumber
– grated carrot
– sliced avocado
– quick pickled red onions
– sliced radishes, seaweed salad, various other toppings
– sriracha, soy sauce, hoisin, eel sauce, that delicious yet mysterious white sauce from the hibachi restaurant…
I didn’t give measurements, because obviously it will depend on how many sushi bowls you’re making. For two of us, we cooked 2 cups of rice according to package directions, and I added two teaspoons of sugar and 2 or 3 tablespoons of rice wine vinegar (add it a little at a time – you don’t want the rice to be “wet”). I usually end up with one extra sushi bowl for lunch the next day, which is always fantastic. This is one of my easiest and most favorite meals, and I feel like it would be pretty good for kids and families, since everyone can top their own bowl. And who doesn’t like that?
Anybody got any good toppings I should add to my repertoire?
P.S. IT’S ALMOST FRIDAY!