Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, about five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day and deemed sushi rolls to be far too much work to make at home.
To buy vegetarian sushi at restaurants (when it’s not on happy hour), though, is to spend way too much money on rice and cucumber. I definitely appreciate the skill involved after my own endeavor, but when do I want to spend ten dollars on rice and cucumber? Very rarely. Veeerrrrrry rarely indeed.
Homemade sushi bowls are the answer to my sushi conundrum. There’s no rolling involved, which means they’re much easier to make. You can get more creative with toppings, too, since you aren’t limited to options that roll up well. Best of all, these fresh but hearty bowls keep me fueled for hours.
These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I opted for brown rice, which is part of the reason why these bowls fill me up. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler.
The real kicker is the spicy mayo sauce drizzled on top, made with Sir Kensington’s mayonnaise and some sriracha. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and oh man I can because it’s healthy” territory.
Sir Kensington’s mayonnaise offers a perfectly creamy, tangy base, and I rest easy knowing that it’s made from free-range eggs and non-GMO sunflower oil. Mayonnaise is really just egg yolk whipped with oil and a splash of vinegar, so you can taste the difference in Sir Kensington’s mayo. It’s definitely a superior product, and how cute is that jar?! You can shop for Sir Kensington’s mayonnaise (and ketchup and mustard!) on their website or at your local Whole Foods.
- 2 cups brown short-grain rice, rinsed well
- 1 (8 by 8-inch) sheet dried nori
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1 tablespoon sugar or agave nectar
- 1/2 teaspoon salt
- 1/3 cup Sir Kensington’s mayonnaise
- 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
- 2 cups frozen edamame, preferably organic
- 2 large carrots, sliced into ribbons with a vegetable peeler
- 1 avocado, sliced into long strips
- 1 small cucumber
- Recommended garnishes: sesame seeds (preferably black) and pickled ginger
- To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
- To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
- To toast the nori: In a large skillet over medium heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and tear it into quarters. Crumble each piece into very small pieces in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To prepare the spicy mayo sauce, whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.
- To prepare the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
- Divide the rice between four bowls. Top with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on top, sprinkle with sesame seeds and serve with pickled ginger on the side.
This post was created in partnership with Sir Kensington’s and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!