Sushi Roll Bowls Fresh and Flavorful Meal Idea

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 1 small cucumber, julienned
• 1 medium avocado, sliced
• 1 medium carrot, grated
• 0.5 cup cooked imitation crab meat or shrimp
• 0.25 cup edamame, shelled
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 serving seaweed salad (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• 1 serving pickled ginger (for serving)
• 1 serving wasabi (optional)

Instructions

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.
3. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.
4. Prepare the Toppings: While the rice cools, prepare the toppings. Julienne the cucumber, slice the avocado, and grate the carrot. If using imitation crab or shrimp, shred or chop into bite-sized pieces.
5. Assemble the Bowls: In serving bowls, add a generous scoop of seasoned sushi rice as the base. Arrange the cucumber, avocado, carrot, crab meat/shrimp, and edamame artfully on top of the rice.
6. Dress the Bowls: Drizzle soy sauce and sesame oil over the assembled bowls for added flavor.
7. Garnish and Serve: Top with seaweed salad and sprinkle toasted sesame seeds over everything. Serve each bowl with pickled ginger and wasabi on the side for extra zest.