The Freshman Cook: Sushi Roll Rice Bowl / #SundaySupper

Spread the love

If you are a rice lover, I know you will love this Sushi Roll Rice Bowl! It’s sushi, without the roll! It’s easy! It’s fun! The best part is that you can customize it to your taste. Don’t like crab or shrimp? Add some chicken! Don’t like avocado? Add some tuna!
The base of this yummy bowl is sushi rice. It’s incredible! It’s sticky and sweet and awesome!
I know there are a lot of ingredients in this recipe, but the thing to remember is prep, prep, prep! Prep is king in a recipe like this one. Make the rice, boil your shrimp, toast the sesame seeds, cut your vegetables for the bowl. Have everything ready~then assemble your bowl. That makes it easy, and helps you feel organized!
Scroll down for lots more rice recipes after reading this one!
Sushi Roll Rice Bowl
(printable recipe at end of page)
1 1/2 Cups of Rice
2 cups Water
Vinegar
sugar
Salt
3-4 pieces of Shrimp
Shrimp and Crab Concentrate
2 tablespoons Sesame Seeds
Cucumber Slices
Carrot Shreds
Meat from 3-4 Snow Crab Legs
Avocado Slices
Sliced Green Onions
Pickled Ginger
Roasted Seaweed
1/4 cup Soy Sauce
1/4 to 1/2 cup Sugar
1 tablespoons Rice Vinegar Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is “perfect for making sushi rice”. Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath. Let cool completely. Set aside.
Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don’t burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside.
Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle.
Enjoy!
Thanks for joining me today!

Join us in celebrating rice today at #SundaySupper! Scroll down a bit to see lots of creative and tasty ways to make rice a part of your meals! Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cook

1 1/2 Cups of Rice

2 cups Water
Vinegar
Sugar
Salt
3-4 pieces of Shrimp
Shrimp and Crab Concentrate
2 tablespoons Sesame Seeds
Cucumber Slices
Carrot shreds
Meat from 3-4 Snow Crab Legs
Avocado Slices
Sliced Green Onions
Pickled Ginger
Roasted Seaweed
1/4 cup Soy Sauce
1/4 to 1/2 cup Sugar
1 tablespoons Rice Vinegar

Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is “perfect for making sushi rice”. Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath. Let cool completely. Set aside.
Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don’t burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside. Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. Enjoy!