If what's scaring you away from making sushi at home is the thought of trying to roll the perfect maki roll: this recipe is for you. These sushi bowls have mostly the same components as regular sushi, we're talking nori, sushi rice, veggies and "fish". However, there's no rolling involved, you can just add it all to a bowl! This means that you also have some more freedom as to what toppings you add, as ingredients like edamame aren't very practical to add to sushi rolls. The cashew wasabi dressing also adds that signature wasabi flavour while also adding a really nice creaminess to the dish. Long story short, this recipe involves a lot of elements but is SO worth the effort!
Ingredients: (serves 2) ⅓ cucumber
1 carrot
½ avocado
½ cup shelled edamame beans
1 nori sheet
1tbsp sesame seeds
1/3 cup chopped red cabbage
2tbsp chopped spring onion
a few sprigs coriander
Tomato tuna (recipe below)
Sushi rice (recipe below) Cashew wasabi dressing (recipe below)
Tomato “Tuna”: 2 tomatoes
20ml soy sauce
10ml maple syrup
10ml sesame oil
1tbsp nutritional yeast
1tsp smoked paprika
½ tsp garlic powder
½ tsp chili flakes (*can modify to suit your desired spice level)
Combine all ingredients except the tomatoes into a shallow dish to make the marinade. Blanch the tomatoes by cutting a slit in the skin at the top, boil for about 30 seconds before transferring to ice cold water. Remove the skin and cut the tomatoes into 8 wedges. Remove the “guts” and marinate the remaining tomato segments for at least 30 minutes.
Sushi rice: 180g short grain/sushi rice
12g sugar
4g salt
45ml rice wine vinegar
Rinse your rice well multiple times in cold water. Add to a pot with 290ml water. Pop a lid on and bring to a boil. Boil the rice on low heat for 10 minutes, turn the heat off and leave it with the lid still on the pot for another 10 minutes. Take the lid off and transfer the rice onto a cutting board or large plate. Add the sugar, salt and rice vinegar and mix it in (be careful not to “mash” the rice, you just want to stir and flip in to avoid breaking the rice grains) a rice spoon is a great tool to use here if you have one, otherwise a spatula works too.
Cashew Wasabi Dressing
100g cashews
1tbsp wasabi
20ml rice wine vinegar
0.5 tsp salt
3/4 cup water
Boil your cashews for 5 minutes, drain and add to a high speed blender with the rest of the ingredients. Blend until smooth and transfer to a jar. (If you don't have a high speed blender you can sub for cashew butter or try soaking the cashews overnight to make them even easier to blend)
To assemble:
Add rice to the bottom of two bowls. Slice your veggies and chop your nori into strips. Add the tomato tuna, veggies, coriander and sesame seeds on top and drizzle the sauce on top. Enjoy!
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