Spicy Summer Sushi Bowl - No Rules!

Refreshing & beautiful colors with exciting flavors! Have fun building your own!

SERVING SIZE - Serves 2 +

YIELD:

PREP TIME: 25 min

COOK TIME: 15 min if using rice

INGREDIENTS

Base - Sushi Rice & Seasoning OR For a lighter lower carb option, omit rice ingredients and use spring mix salad greens for your base.

• 2 cups Sushi rice

• 2 cups Water

• ⅓ cup Unseasoned rice vinegar (if you can't find unseasoned, omit the sugar and salt below)

• ⅓ cup White sugar

• 1 ½ tsp Salt

Toppings - Optional to your taste but we love them all… the more the merrier!

Use 1 - 3 tablespoons of each desired ingredient depending on your flavor preference.

• Crab stick, shredded (omit for vegetarian/ vegan option)

• Cooked chilled shrimp, chopped (omit for vegetarian/vegan option)

• Carrot, bagged, matchsticks

• Cucumber, thinly sliced

• Avocado, sliced and fanned

• Edamame, fresh if possible hulled from pods or frozen and thawed in cold water

• Green onions, very thinly sliced, greens only

• Radish, thinly sliced or matchsticks

• Pineapple fresh or canned, drained, chunks or crushed

• Serrano or jalapeño peppers, seeded and thinly sliced - Spicy!

• Nori sheet, julienne

Finishing Toppings

Use ½ - 1 tsp. of each desired ingredient depending on your flavor preference

• Sesame seeds or Furikake seasoning (a seaweed, salt, and sesame seed mix)

• Cilantro, finely chopped

• Crunchy fried garlic or shallot

• Spicy mayo sauce - Desired heat: Medium - 1:1 equal parts mayo & sriracha, Mild - 2:1 (or even more mayo if wanting milder)

  • Mayo or vegan mayo

  • Sriracha, gluten free, vegan, organic

INSTRUCTIONS - * Skip to step 7 if using salad greens in place of rice

1. Rinse sushi rice under cold water in fine mesh strainer until water runs clear then place in medium pot.

2. Add 1 cup freshwater and place pot over high heat. Bring to boil and immediately reduce to simmer.

3. Cover and simmer 15 minutes, while cooking start vinegar mixture.

4. Remove from heat and rest 10 minutes undisturbed. No touching!

5. Next, combine the rice vinegar, sugar, and salt in small sauce pot over low heat until dissolved. Remove from heat and set aside.

6. Transfer the rested sushi rice into a large bowl, gradually and gently mix in 1/4 of vinegar mixture over rice. Repeat process until all of vinegar mixture has been incorporated into rice and rice has a glossy appearance.

7. If not using rice, fill salad bowl with greens

8. Arrange desired toppings in small sections around the inner perimeter of the the bowl. Drizzle with a spoon, the spicy mayo sauce or I prefer to use a squeeze bottle (this stuff is so good, you’ll want a bottle!). Then sprinkle cilantro, fried garlic/shallots, sesame seeds or Furikake mix to top it off.

Enjoy this delicious dish and share with your friends ❤️ !

Share your comments below! We want to know what your favorite ingredients are and if you would make this again!

Go Cook 'n' Kickass!