I can’t even remember the last time I got out my sushi mat to make homemade sushi. I used to do it fairly often, but life happens, and it just seems like too much work most of the time! Enter sushi bowls… all the goodness of sushi without any of the hassle of actually making rolls.
Since we live a very long ways from the ocean, I make veggie sushi bowls or cooked seafood sushi bowls at home. If you have sushi quality fish near you, feel free to add some to the mix, but I’m going to err on the safe side based on where I live. Even without any fish in sight, these sushi bowls are packed with flavor and really addicting. It’s just a bonus that they’re also secretly healthy, and really easy to make.
I used short grain brown rice for this dish, you can use the traditional white sushi rice, but I highly recommend the brown rice because it’s texture and nutty flavor is amazing in these bowls.
After I steam the rice, I scoop it out of the pan and onto parchment paper to cool. It’s seasoned with a little brown rice vinegar, maple syrup, and sea salt making it good enough to eat without any toppings at all.
I like to make homemade mayo for my sushi bowls, but don’t worry it’s super easy. I’ve worked at the different proportions until the flavor is just like the traditional Japanese mayonnaise (known as Kewpie mayonnaise).
I never really thought that I was much of a mayo fan until I started making homemade, the flavor is completely different, and so good that I can actually eat it by the spoonful!
You can use the mayo as is for any type of recipe where you would usually use mayo, but for this recipe I added just enough sriracha for the perfect kick.
For the veggies, I like to cut them into matchstick shapes, but sometimes it’s just easier to rough chop them and pile them over the rice.
There are so many awesome flavors going on here from the sweet/spicy pairing of the mango and sriracha mayo, to the cool crunchy cucumber and creamy avocado. Even my husband who is still a little skeptical of sushi, gobbles this up in record time!
- 1½ cup short grain brown rice
- 2 Tablespoons brown rice vinegar
- 1 Tablespoon maple syrup
- ½ Teaspoon sea salt
- 1 farm fresh egg, at room temperature
- 1 Teaspoon freshly squeezed lemon juice or white wine vinegar
- ¼ Teaspoon sea salt
- ¾ cup avocado oil
- 1-2 Tablespoons of sriracha to your taste
- For egg free and vegan version use a vegan mayonnaise and add sriracha
- 1 avocado, cut in half, pitted, and thinly sliced
- 1 cucumber, cut into matchsticks, 10 ounces
- 1 small red bell pepper, cut into matchsticks, 5 ounces
- 2 champange mangos, peeled and cut into matchsticks, 1 pound
- 4 green onions, thinly sliced
- Optional: sheets of toasted nori and pickled ginger
- Rinse the and drain the rice. Place it in medium sized saucepan and cover the rice with 3 cups of water. Bring the rice to a boil, then cover the saucepan and turn the heat down to low. Simmer for 35-45 minutes, or until all the water has absorbed and the rice is tender. Remove the pan from the heat, keeping the lid on, and let it steam for an additional 10 minutes.
- Next spread the rice in a thin layer over parchment paper or on a cookie sheet. Drizzle the rice vinegar and maple syrup over the top, and sprinkle with sea salt. Mix in the seasonings, and allow the rice to sit on the counter, cooling as you finish the recipe.
- To make the sriracha mayo, add the egg, lemon juice, and sea salt to a blender. Secure the lid and blend starting on low, add the avocado oil very slowly in a thin steady stream, increasing the blender speed as you go ending at about 5-6 on a Vitamix. Once the oil is completely incorporated and the mayo has become very thick, add in sriracha a little at a time to your taste. For the presentation in the photos, place the mayo in a squeeze bottle to create the little lines across the top of your bowl.
- Prep all the veggies and then arrange them over the top of each bowl of rice. Or you can serve all the components separately at the table.
- For a more authentic sushi taste, place a sheet of nori in the bowl before adding rice, veggies, and a squeeze of mayo. Or you can cut or tear the nori into shreds and scatter it over the top, serving with the pickled ginger on the side.
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