Sushi Bowls

I’ve been in a bit of lunch rut this week and decided it was time to mix it up and make something other than another sandwich or toastie, but I still wanted something simple yet fun. I then remembered a lunch I used to make and bring to work when I used to work in an office.

I present you with Sushi bowls- and a simple way to step up your at home or work lunch game! You know how to cook perfect rice now (from my fried rice recipe) which you can make in advance and can also buy most of the Japanese ingredients pre-made from your local Asian grocer or supermarket. You simply just throw it all together into a bowl and add your choice of protein. It’s like a deconstructed sushi or poke bowl and you can add any fillings and topping you wish or have at home. You can also prep this the night before in a lunch box ready to take to work. 

Serves- 2
Ingredients- 12
Cooking Time- 5 minutes
Skill Level- Easy

Ingredients

• 2 cup of cooked rice
• 1 avocado, sliced
• 1 cucumber, sliced
• 2 cans of tuna, or 2 tablespoons of shredded rotisserie chicken.
• 1 cup of shelled frozen edamame, thawed 
• 1 tablespoon of soy sauce
• 1 tablespoon of kewpie mayo
• 1 tablespoon of pickled carrots
• 1 teaspoon of pickled ginger
• 1 teaspoon of wasabi
• 1 teaspoon of Shichimi Togarashi (Japanese spice seasoning)
• 1 teaspoon of Japanese rice seasoning

Method

1. Place your cooked rice into a bowl.
2. Drain the liquid from your tuna and place on top of the rice.
3. For the frozen edamame peas, pour boiling water over them and let them stand for a few minutes until completely defrosted. Drain and place on top of your rice.
4. You can optionally add homemade pickled carrot and can make this in advance. Simply cut up carrot into small batons and heat a mixture of equal parts white vinegar, water and sugar in a pot until dissolved and pour over your carrots into a jar. You can eat them after 15 minutes of place into your fridge once cooled down for a few months. Place a tablespoon of the pickled carrots into your bowl.
5. Add your sliced fresh cucumber and avocado.
6. Add your pickled ginger and wasabi.
7. Squeeze some kewpie mayo, drizzle the soy sauce and sprinkle some Shichimi Togarashi and rice seasoning over the top of all the ingredients in the bowl.