Easy to Make Sushi Bowl
One of our family's favorite recipe for a Shabbat meal is a Sushi Bowl. Like all my recipes, I am all for the simple. I do not make sushi rice; if you want to, there are many recipes available online. However, for those who miss the sweet taste of sushi rice without the fuss, we use Marukan Sweet and Tangy Flavor Rice Vinegar. Sprinkle it on, and you have sushi rice. Gluten Free Soy Sauce is readily available in Israel or you can try Big Tree Farms teriyaki sauce or Big Tree Farms Coconut Aminos .I also want to apologize for the image. Since we serve this on Shabbat, (and yesterday on Shavuote) I have never been able to take a picture, so thank you, AI, for helping out creating an image.
Equipment
- 1 cookie tray
- 1 3 quart pot
- 1 cutting board
- 1 carrot peeler
- 1 knife
Ingredients
- 8 slices Slices of salmon approximately 2 fingers thick
- 2 cups rice you can use -- white, brown or sushi
- 1- 2 medium / large sweet potatoes
- 3-5 medium cucumbers
- 1-2 avacadoes
- 2-3 carrots
- 1-2 packages sea weed
- salt to taste
- black pepper to taste
Instructions
- Baked the sweet potatoes for about 1 hour at 425℉ / 220 ℃ test to see if cooked
- I use a salt and pepper grinder to sprinkle salt and pepper onto the salmon and then bake the salmon for 23 minutes at 350℉ / 177℃
- I let both chill overnight in the refrigerator
- Day of serving -- peel and shred carrots, dice cucumbers, sweet potatoes and avocadoes.
- Take rice out of refrigerator about 1 hour before serving so it is room temperature
- Place each of the diced vegetables in bowls so everyone can make their own bowl