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Last night’s bibimbap challenge on MasterChef had me drooling for a rice bowl! I didn’t have the time or patience to wait for my rice to crisp up, I took the inspiration and made a delicious spicy sushi bowl! I just got back from a 3 week-long trip to Austin and Charlotte (posts to come soon!) and I restocked my fridge at the farmer’s market yesterday morning with some amazing veggies – including some beautiful heirloom carrots! This sushi bowl ended up being the perfect way for me to show off my farmer’s market haul!
Another name for a sushi bowl is chirashi which mans “scattered” in Japanese. Typical chirashi is a bowl of rice flavored with vinegar top with fish, veggies and caviar. The first time I saw chirashi was at a work lunch in Seattle. Everyone ordered and shared a bowl and it looked like a jeweled salad. Unfortunately I couldn’t have any since I’m vegetarian. Clearly I missed out!
According to Google, the proper way to eat chirashi is to dip the toppings in soy sauce and then dab it onto the rice and then eat the toppings with some rice. I dressed my sushi bowl with some soy sauce mixed with wasabi so I could avoid any mess since I have to eat with one hand now aways due to baby.
I used a peeler to peel the carrots into thin ribbons and rolled them up for a pretty sushi bowl, but feel free to cut the carrots into matchsticks instead. I didn’t have any furikake (rice seasoning) so I decided to julienne a nori sheet and added it to the bowl. This really made me feel like I was eating sushi! Every bite was unique with creamy avocado, crunchy carrots and chewy nori – it was full of different textures. The mushrooms add a nice umami to the dish that paired really well with the avocado.
You can use any veggies you want. I’m thinking about adding tofu, cucumbers and asparagus the next time I make a sushi bowl. It’s a great way to clean out your fridge at the end of the week o month. You can even host a sushi bowl party! Just prepare a bunch of toppings and every guest can make their own sushi bowl with their choice of toppings!
The best thing about sushi bowls is that you can personalize it. Substitute the sushi rice for brown rice, remove the Sriracha mayo to make it vegan, and completely swap out the veggies and it still tastes amazing! Give it a try!
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Spicy Veggie Sushi Bowl
- Yield: 2-3 servings 1x
Ingredients
- 1 cup sushi rice
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp sesame oil
- 4–5 brown mushrooms, sliced
- 1 tsp miso paste
- 1 tsp white sesame seeds
- 3 carrots, sliced into ribbons or cut into matchsticks
- 1/2 avocado, sliced thin
- 3 scallions, sliced
- 1 nori sheet, sliced into thin ribbons
- 2 tbsp mayonnaise
- 1 tbsp Sriracha
- black sesame seeds
- 1 tbsp soy sauce
- wasabi
Instructions
- Wash and drain rice. Add rice and 1 1/4 cup of water to a pot and bring to a boil. Turn heat to low. Simmer while covered for 15 minutes. Once done, add rice wine vinegar, sugar and salt and mix. Don’t mix too much otherwise it’ll get mushy! Let cool in fridge and prep veggies.
- In a skillet on medium heat, add sesame oil. Once hot add in mushrooms, sesame seeds and miso paste. Stir well and cook for 4-5 minutes. Once done set aside.
- In a small bowl mix together mayo and Sriracha. In another bowl mix together soy sauce and wasabi to taste. Set both sauces aside.
- Spoon the sushi rice into a bowl, top with cooked mushrooms, carrots, scallions, avocado and nori sheet. Sprinkle on black sesame seeds and drizzle on the Sriracha mayo and wasabi soy sauce to taste. Enjoy!
One Response
Yum
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