These easy sushi bowls are the perfect weeknight meal for when you want a quick but kinda fancy dinner! Featuring crunchy veggies and two delicious sauces!
Rain, rain, go away! Luckily in less than a week we will be on a sun-filled vacation – stay tuned! This last weekend before our trip we spent working on a bunch of “in-the-works” projects at our house. I can’t stand that feeling where you have just too many things going on at the same time, and lately it’s been feeling a lot like that. Our week off will be a welcome break from the chaos, but I am happy that we got further along with some of our projects this weekend:
- Removed more popcorn ceilings! The worst. Whoever came up with this “brilliant” idea to texturize ceilings with this stuff should be the one tasked with removing it from every home in America. But no really – it is such painstakingly laborious process to remove. After we covered all our furniture and carpet surfaces, you have to spray water on the popcorn texture, allow it to soak in for a few minutes, and then scrape off the texture. The thing is – it does not want to come off, so it usually takes multiple scrapings over the same area. Fun stuff – let me tell you!
- Started organizing the garage. Okay, not as bad as removing popcorn ceilings, but still such a pain. The hubby is big into woodworking and DIY projects (which is lucky for me, but also super messy!) and so our garage over the winter accumulated a lot of unorganized things. So we spent several hours over the weekend installing some new shelving fo storage and starting to sort and clean out everything in there. It’s a work in progress but definitely an improvement, and we hope to have everything organized this summer!
- Worked on the office built-in bookshelves! I can’t wait to reveal this DIY project to you all when it’s complete, but for now all I’ll say is that we are making progress and moving along on this awesome addition to my home office! Stay tuned!
Today I’m sharing a tasty and simple way to get takeout sushi level flavors at home on a weeknight! This is a favorite with the hubby, so I’m really excited to share this with you all!
Related: Asian Style Meatballs
The best part of this sushi bowl is that you can pick and choose whichever sushi fish you prefer! I like shrimps, salmon and yellowtail, and the hubby loves tuna, so we get a few small pieces of whatever looks best at the store so we can mix and match. The crunchy carrots and zucchini add a nice contrast to the soft texture of the fish and sushi, but you could also steam your vegetables if you prefer.
Now it’s your turn: what is your favorite sushi fish? Share with me below!
Easy Sushi Bowls
These easy sushi bowls are the perfect weeknight meal for when you want a quick but kinda fancy dinner! Featuring crunchy veggies and two delicious sauces!
Ingredients
- 1 1/2 cups white sushi rice
- 2 cups water
- 2 tablespoons white wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon kosher salt
- 2 large carrots spiralized (or thinly sliced on a mandoline)
- 1 large zucchini or 2 small ones, spiralized (or thinly sliced on a mandoline)
- 3 green onions thinly sliced
- 8-10 ounces fresh sushi-grade fish ex. salmon, tuna, shrimp, etc. whatever you prefer!
For sriracha mayonnaise:
- 1/2 cup mayonnaise
- 1/2 tablespoon sriracha
For honey soy glaze:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil or more to your taste
For serving:
- Black sesame seeds
Instructions
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Prepare sushi rice first. I like to use a rice cooker or InstantPot because it makes the job so easy, but you could also make it over the stove. See the following instructions:
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To use rice cooker: https://www.fifteenspatulas.com/how-to-make-sushi-rice-in-a-rice-cooker/
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To use InstantPot: https://instantpoteats.com/how-to-make-sushi-rice-instant-pot-recipe/
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To make on stovetop: https://www.epicurious.com/expert-advice/how-to-make-sushi-rice-at-home-article
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In a small bowl, whisk together the white wine vinegar, white sugar and salt until combined. When rice is cooked, fluff with a wooden spoon and stir in the seasoned vinegar.
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While rice is cooking, prepare your other toppings. Spiralize the carrots and zucchini, and slice your green onions. Thinly slice your fishes as well.
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To prepare sriracha mayo, combine mayonnaise and sriracha sauce in a small bowl and whisk until combined. You can adjust the amount of sriracha based on how spicy you like your food.
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To prepare glaze, combine ingredients in a small bowl and whisk until combined.
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For serving, add a heaping spoonful of sushi rice to each bowl. Top with spiralized vegetables, fish slices, green onions, sriracha mayo and glaze. Finish with black sesame seeds, if desired.