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.