Sushi Bowls
At Delish, we love thin slices of best-quality salmon or tuna (or both!) on our sushi bowls. While fish can be labeled sushi- or sashimi-grade, these terms are just a way to identify very high-quality fish that can safely be eaten raw. Because the labels are not legally defined, it’s imperative to buy the fish from a reputable fish market and keep it refrigerated until just before serving. Unsure about eating raw fish? Smoked salmon, cooked and cooled shrimp, baked tofu, or shelled edamame are equally delicious sushi bowl toppers.
Ingredients :
- 1 1/2 cups sushi rice
- 1 piece kombu
- 2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. granulated sugar
- 2 tsp. kosher salt
- Spicy Mayo
- 1/4 cup mayonnaise, preferably Kewpie
- 1 Tbsp. sriracha
- Kosher salt
- Assembly
- 12 oz. sushi-grade tuna and/or salmon
- 2 Persian cucumbers, thinly sliced
- 2 ripe avocados, pitted, thinly sliced
- 2 small watermelon or red radishes, thinly sliced
- 1 sheet nori, crumbled or thinly sliced
- 2 tsp. soy sauce
- Pickled ginger and toasted sesame seeds, for serving
Directions :
- In a fine-mesh strainer, rinse rice under cold water until water runs clear. In a medium pot, combine rice, kombu (if using), and 2 cups water. Bring to a boil over high heat, then cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let rice steam 10 minutes. Discard kombu. Fluff rice with a fork.
- Meanwhile, in a small heatproof bowl, microwave vinegar, sugar, and salt in 30-second increments, stirring between each, until sugar and salt are dissolved.
- Transfer cooked rice to a baking sheet, then carefully pat in an even layer. Sprinkle with vinegar mixture. Using a sushi paddle of flat wooden spoon, mix vinegar mixture into rice, cutting and folding rice over itself, trying not to smash or break any grains of rice. Cover with a damp tea towel until ready to serve.
