I’ve had several people ask me “when are you going to do a blog post on sushi?!” We do love sushi and we have actually tried making it ourselves, long ago back before I even knew blogging existed! And we learned that it was a giant pain in the butt and much easier to just go buy some!
But buying it doesn’t really cure that desire to create something fun. I read about sushi bowls on The Way the Cookie Crumbles a while back but we don’t often have really good seafood available where we live. Surprisingly my husband went to our local supermarket while they were advertising fresh tuna, cut in-store. He inquired if it was sashimi grade and it was! This was a very easy (much easier than fighting with a bamboo mat!), quick meal to fix and it was delicious. I hope the supermarket keeps getting some good seafood in so we can have this more often!
Recipe slightly adapted from The Way the Cookie Crumbles
1 1/3 cups rice, rinsed well
1 1/3 cups water
1/4 cup soy sauce
wasabi to taste (1-2 tsp) – we used wasabi paste
4 tsp rice vinegar
4 tsp sugar
1/2 tsp salt
1 sheet nori, cut into small strips
1 avocado, pitted and diced
1 cucumber, peeled and cut into small chunks
2 green onions, cut into 1 inch strips
8 oz. sashimi grade tuna, cut into bite-size pieces
1 tbsp Sriracha
1/4 cup toasted sesame seeds
- Cook your rice using your preferred method.
- Place the tuna in a small bowl and coat well with the Sriracha sauce. Set aside.
- In a small bowl combine the soy sauce and wasabi paste. Combine the rice vinegar, sugar and salt in a separate bowl and heat in the microwave for 30-45 seconds or until the sugar dissolves.
- Empty the rice into a large glass bowl and stir in the vinegar mixture. Keep folding the rice into itself until every grain of rice is coated with the vinegar mixture. Fan off until the rice reaches room temperature (your arm gets tired doing this, you can use an electric fan though!). Do not place in the refrigerator to cool off.
- Add the soy-wasabi mixture to the rice and stir well. Add the rest of the ingredients and serve.