We LOVE sushi. What we don’t love, however, are all the dangerous ingredients hidden in restaurant-made sushi. The artificial colors in the surimi, the alcohol and high-fructose corn syrup in the unagi, the MSG in the soy sauce. Many think of sushi as a healthy option but when you break it down, it becomes clear that these ingredients are far from clean and healthy. So what’s a sushi lover with little time to do? Make homemade sushi bowls of course!
As you know, both my husband and I are in graduate school so the less time we can spend to have a filling and healthy meal on the table, the better! While I enjoy making sushi rolls every once in a while, I really don’t have time for it with my schedule. This is why I’ve been working on meal plans with little time investment but big impact. With a little bit of preparation, this meal can easily come together in under 30 minutes. 20 minutes for the rice to cook and cool while you cut up the vegetables and make the crab salad. That is it! For the crab salad, we use a surimi that is made from Alaska pollock and is free of alcohol, artificial colors, and phosphates. You can make this recipe even healthier by substituting the sushi rice with brown rice or cauliflower rice and using a larger variety of vegetable toppings including carrots and daikon. Either way you’ll have one amazing bowl packed with all the flavor of a California roll for a fraction of the cost and in no time at all!
2 cups sushi rice (subsitute brown rice or cauliflower rice)
2 cups cold water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt
12 oz. flake style surimi (we use Simply Surimi)
2 tablespoons mayonnaise (more if you like it creamier)
1 teaspoon Sriracha (more if you like it spicier)
Note: This recipe makes between 4-6 sushi bowl servings depending on how big your serving size is. If you’re an individual making this recipe, it is enough to have you covered for a week of lunches. If you’re a family of four, it will take care of one meal time.
- Prepare your sushi rice by rinsing the rice in a bowl under cold water until the water becomes clear (about 3 times).
- In a medium saucepan bring the rice and 2 cups of water to a boil, then reduce the heat to low and cover. Cook for 15 minutes then remove from the heat and let stand for 5 minutes while you prepare the vinegar and sugar mix.
- While the rice is cooking you can dice your toppings and prepare the crab salad as outlined in step 6.
- Combine rice vinegar, sugar, and salt in a small bowl then pop it in the microwave for 30 seconds.
- Transfer the rice to a large wooden or glass bowl and add the vinegar mixture, folding gently to coat the grains. The rice is now ready for assembling the sushi bowls.
- In a food processor, pulse the surimi until you get a shredded texture. Then pour into a mixing bowl and add the mayo and Sriracha. Adjust to the level creaminess and heat depending on your taste.
- Assemble your sushi bowls by layering the sushi rice base and topping with the crab salad, nori, cucumbers, avocado, scallions, and sesame seeds. Serve alongside spicy mayo and soy sauce.
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