23

Dec 12

RECIPE: Sushi Bowl

The Sushi Bowl. We first came across it at an izakaya in North York called Tsuki Izakaya. The dish in question is actually named something else, but we’ve dubbed it The Sushi Bowl, as it’s basically, well, sushi-in-a-bowl. Don’t be fooled, though: The Sushi Bowl is an Experience. In fact, one spoon-filled taste of it… and we were hooked. Case in point: the last time we went to Toronto, on a four day trip, we visited Tsuki Izakaya three times, and—to the bewilderment of our server, whose shifts that week happened to coincide with our three visits—ordered The Sushi Bowl a whole of eight times. The following recipe is our attempt at replicating Tsuki Izakaya’s legendary bowlful of scrumptious wonder. And if we may say so ourselves, we think it might equal, if not surpass, the real thing!

Sushi Bowl Recipe

Total preparation time: 40-45 minutes

Cooking time: 25 minutes

Yield: serves 3 very hungry or 6 normally hungry people

I) Ingredients

Fish & seafood toppings:

400g sushi-grade salmon, sliced into small- or medium-sized cubes

400g sushi-grade tuna, sliced into small- or medium-sized cubes

200g crabmeat, shredded (avoid canned and imitation crabmeat)

60g tobiko (i.e., flying fish roe)

Vegetable toppings:

2 sheets roasted seaweed, shredded into little squares

½ cucumber, quartered and thinly sliced

2 avocadoes, halved and sliced into small cubes

Rice base:

2 cups Nishiki brand white sushi rice

2 2/3 cups water

2 tbsp brown rice wine vinegar (can be substituted with white rice wine vinegar)

2 tbsp granulated, unrefined cane sugar

1 tbsp fine sea salt

2 tbsp roasted sesame seeds

Condiments:

Kewpie Japanese mayonnaise (to taste)

Kikkoman unagi sushi sauce (to taste)

Notes: Sushi-grade fish, crabmeat and tobiko are typically available at fish markets. Try to purchase only sustainably caught fish and seafood. Sushi rice, roasted seaweed, Japanese mayonnaise and unagi sauce are typically available at Japanese and Korean food markets. Brown rice wine vinegar and unrefined cane sugar are typically available at health food stores.

II) Directions

STEP 1: Prepare the sushi rice

i. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

ii. Place the rice and 2 2/3 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

iii. Combine the rice vinegar, sugar and salt in a small bowl. Heat the vinegar mixture in the microwave on high for 30 to 45 seconds. Transfer the rice into a large mixing bowl and add the vinegar mixture. Fold the mixture into the rice. Cover and refrigerate until the rice has cooled to room temperature.

Note: The water-to-rice ratio, in addition to cooking time, may vary depending on which brand of sushi rice you happen to be cooking with. If you have purchased rice from another manufacturer than Nishiki, simply follow the package instructions to make the rice.

STEP 2: Prepare the toppings

While the rice is either cooking or chilling, slice the salmon and tuna, shred the crabmeat and seaweed, and slice the cucumber and avocado. Place the ingredients into separate bowls, and refrigerate everything but the seaweed until you are ready to move on to Step 3.

STEP 3: Assemble The Sushi Bowl

i. Remove the rice from the refrigerator. Add sesame seeds and mix.

ii. Mix the salmon and tuna, crabmeat, tobiko, seaweed, cucumber and avocado into the rice. If you are worried about mashing the avocado, simply add it in last.

iii. Serve in individually-sized bowls, and drizzle each portion with Japanese mayonnaise and unagi sauce. Eat with large spoon or chopsticks.

Douzo Meshiagare!

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