CRUNCHY CALIFORNIA ROLL SUSHI BOWL RECIPE BY TASTY
This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.
Provided by Katie Aubin
Categories Dinner
Time 40m
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
- In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
- Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
- Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
- In a small bowl, stir together the mayonnaise and Sriracha until smooth.
- To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
- Enjoy!
Nutrition Facts : Calories 1155 calories, Carbohydrate 106 grams, Fat 46 grams, Fiber 8 grams, Protein 64 grams, Sugar 72 grams
SALMON SUSHI RICE BOWL
This dish is packed with omega-3 fatty acids, which are good for the heart, brain and skin.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes.
- Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
- Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
- Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.
Nutrition Facts : Calories 430, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 53 milligrams, Sodium 1000 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 28 grams, Sugar 4 grams
HEALTHY SHRIMP SUSHI BOWL RECIPE BY TASTY
Here's what you need: shrimp, quinoa, cucumber, large carrot, avocados, roasted seaweed, green onion, sesame seed, olive oil, rice vinegar, soy sauce, sesame oil, garlic powder, old bay seasoning, salt, black pepper, water, sriracha, mayonnaise
Provided by Yousef Elkady
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
- Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
- Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
- In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
- After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
- Cut shrimp into bite-sized pieces.
- To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
- To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
- Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
Nutrition Facts : Calories 1304 calories, Carbohydrate 97 grams, Fat 87 grams, Fiber 20 grams, Protein 40 grams, Sugar 19 grams
GRILLED SALMON SUSHI-RICE BOWL
Steps:
- To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
- Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
- In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
- To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
- In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
- Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
- Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
- In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
- Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.
QUICK SUSHI BOWL
Serve this quick and easy sushi bowl when you're short on time midweek. It contains a tasty mix of salmon, sushi rice, carrot, radish and pickled red cabbage
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Cook the sushi rice following pack instructions. When cooked, sprinkle over the sugar and vinegar, cover and set aside for 5 mins.
- Divide the rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, if using.
Nutrition Facts : Calories 498 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
LAZY SUSHI BOWL
Putting together this brown rice bowl is way lazier than rolling your own sushi, but equally as delicious.
Provided by kaitlynria
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook brown rice with water as instructed in the package. Blanch edamame. Chop avocado and cucumber very small.
- Mix ginger juice, rice vinegar, soy sauce, oil and wasabi. Pour over cucumber and avocado and let it marinate while the rice is cooking.
- When the rice is done, mix everything together and toss well. Before serving sprinkle with black sesame seeds.
- For the nori, you can either use scissors to cut it up in small pieces and garnish the plate, or what I also like it leave them whole and using a spoon, fill them with the rice mix and roll to make a lazy sushi hand roll like my boyfriend enjoyed doing so!
SUSHI BOWL
A sushi bar favorite in Chirashizushi style...fast and deliciously healthy. A spin on Chef Michaelangelo Rosacci's recipe. The majority of prep time is preparing the sushi rice.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Blend sesame seeds, garlic powder, salt and peppers. Brush or mist fish with oil. Pack on a heavy layer of the seed mixture; turn and repeat, covering all surfaces with as much of the seed blend possible.
- Preheat a heavy frying pan, wok or grill with medium high to high heat, drizzle or mist with oil and quickly sear fish to brown the outside leaving the inside from raw to medium rare. Remove and rest for at least five minutes. Separate the fish into two portions.
- To Assemble: Cover the bottom of flat serving bowls with rice and top with seared seafood. Sprinkle minced cucumber over the top of the fish. Serve alongside steamed or stir fried veggies with small cut sheets of nori, soy sauce, wasabi and pickled ginger on the side.
- To Make the Sushi Rice: Wash rice well, stirring with fingers until water runs clear; drain well. To a pot with a tight fitting lid, place water and rice in the pot. DO not cover the pot yet. Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low. Cook for 10 minutes without removing the pot lid at all. Turn heat down to the lowest setting and cook for another 10 minutes. Next, turn off the heat and let the rice sit in the pot on the stove for 15 minutes. (Note: Follow instructions carefully.) Transfer to large mixing bowl.
- Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion. Cover with a wet towel and reserve.
Nutrition Facts : Calories 956.3, Fat 8.1, SaturatedFat 1.3, Cholesterol 93.5, Sodium 1898.8, Carbohydrate 161.1, Fiber 6.6, Sugar 6.5, Protein 53.6
SUSHI BOWL
Get creative with your cooking and try this tasty Sushi Bowl recipe! Fill this Sushi Bowl with brown rice, avocados, edamame, carrots, peanuts and more!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 2 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Spoon rice into 2 medium bowls.
- Top with avocados, edamame, carrots, cucumbers and ginger as shown in photo. Sprinkle with nuts.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 690, Fat 27 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 20 g
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