I sometimes crave Sushi. If you have Cooked Rice, Ricer Vinegar, Sugar and Salt, it is quite easy to make Sushi Rice. Cover it with your favourite ingredients. Today I made this simple Sushi Rice Bowl for lunch and it didn’t take long to prepare. I added Tuna, which I always stock, Egg and Avocado. I meant to sprinkle some shredded Nori on top, but I forgot. It tasted great without it and satisfied my craving.
1 serving (*about 240g) Cooked Short Grain Rice *should be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt *slightly less than 1/4 teaspoon
Oil for cooking Egg
1 can (*95g) Tuna *I used Tune in Springwater
1 tablespoon Japanese Mayonnaise
1/2 teaspoon Wasabi
1/2 to 1 teaspoon Soy Sauce
Spring Onion, Toasted Sesame Seeds, Toasted Nori, etc.
- Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
- Whisk Egg, oil a small frying pan, and cook the Egg into small pieces.
- Drain the canned Tuna and place in a small bowl. Add Japanese Mayonnaise, Wasabi and Soy Sauce, and mix well. Cut Avocado and Spring Onion.
- Cover the Sushi Rice with Egg, Tuna Mayo and Avocado. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds. You may wish to add some Toasted Nori as well. I drizzled with extra Mayonnaise.