Today I craved Sushi Rolls. Nearby sushi shops are closed due to Covid-19. I didn’t want to bother making Sushi Rolls just for my lunch. Then I made such a simple Sushi Rice Bowl using leftover rice. I wished to add some Lettuce and Avocado but I didn’t have them. I added steamed Carrot and Broccoli, that were last night’s dinner leftover. You can add anything you have.
1 serving (*about 240g) Cooked Short Grain Rice
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt *slightly less than 1/4 teaspoon
1 can (*95g) Tuna *I used Tune in Springwater
2 tablespoonfuls Edamame Beans
5cm Cucumber *cut into small pieces
1 tablespoon finely chopped Onion OR Spring Onion
1 tablespoon Japanese Mayonnaise
Salt & Pepper
Additional Vegetables *e.g. Carrot, Capsicum, Broccoli, Avocado, Lettuce, etc.
1/4 sheet Nori *torn into small pieces
Toasted Sesame Seeds
- Heat the cooked Short Grain Rice as the Rice should be hot when mixed with Vinegar mixture.
- Combine Rice Vinegar, Sugar and Salt, and add the mixture to hot Rice. Mix well and allow to cool to the room temperature.
- In a small bowl, combine Tuna, Edamame Beans, Cucumber, finely chopped Onion and Japanese Mayonnaise. Season with Salt and Pepper.
- Half fill a bowl with the Rice and cover it with the Tuna mixture and the additional vegetables of your choice. Top with Nori and Toasted Sesame Seeds, drizzle some Soy Sauce over, and enjoy.
I cooked your mushroom gnochi recipee the other night and i really liked the flavor and it was so simple. I am trying to incorporate more rice cooker cooking into my cooking. admitedly i am strive to be fast and lazy cook i like the fact you created so much flavor with so few ingredients