For the Sushi Rice and Seasoning Sauce:
- 1 lb (about 2 & 1/2 cups) sushi rice
- 1/3 cup white wine vinegar
- 1/3 cup unseasoned rice vinegar
- 1/4 cup granulated sugar
- 1 tbsp salt
For the Sushi Sauce and Wasabi Soy Sauce:
- 1 cup mayonnaise
- 3 tbsp sriracha sauce (or more, to taste)
- 2 tsp lemon juice
- 1/4 cup plus 2 tsp toasted sesame oil, divided
- 2 tsp wasabi paste (or more to taste)
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 3 tsp honey
Sushi Bowl Toppings: (*See note)
- 1 English cucumber, unpeeled, and sliced into thin, matchstick size slices
- 8 oz of carrots, peeled and sliced into thin, matchstick size slices
- .5 oz fresh chives, diced (about 1/3 cup)
- 1 avocado, peeled and diced (dice right before serving, tossing the avocado in the seasoning sauce right away to prevent it from browning)
- Pickled sushi ginger
- Sesame seeds (I love to use black sesame seeds)
- Roasted seaweed snack
- 2 jars of Tonnino Olive Oil Tuna
Prepare the rice and seasoning sauce:
- Put rice in a fine mesh colander and rinse with cold water for a couple of minutes to rinse of the excess starch. Add the rice to a medium size saucepan along with 2 & 1/2 cups of cold water. Cover the pan and set it over medium-high heat. When the water just begins to boil, reduce the heat lower the heat enough to just maintain a gentle simmer. Let the rice simmer for 20 minutes then remove from the heat, keeping it covered, and let stand for 15 minutes.
- While the rice is cooking, add both vinegars, sugar, and salt to a small saucepan. Set it over medium-high heat and cook, stirring frequently, just until it comes to a boil. Pour the Seasoning Sauce into a bowl and pop it in the refrigerator so that it cools down quickly.
Make the Sushi Sauce and Wasabi Soy Sauce:
- In a small bowl, add the mayonnaise, sriracha, lemon juice, and 2 tsp toasted sesame oil. Stir to mix. Cover and refrigerate until ready to serve.
- In another small bowl, add the wasabi paste, soy sauce, rice vinegar, honey, and remaining 1/4 cup toasted sesame oil. Stir to mix. Cover and let sit at room temperature until ready to serve.
Prep and Serve the Sushi Bowls:
- Scoop the rice into a large bowl and sprinkle 1/2 cup of the seasoning sauce over the rice. Use a fork to toss the rice gently in the bowl, coating it evenly with the sauce.
- Put the cucumber, carrot, chives, and avocado into small, separate bowls and sprinkle the remaining seasoning sauce over each of them. Toss each vegetable gently in the bowl to coat with the seasoning sauce.
- Cut the seaweed snack into strips and put it on a plate or in a bowl.
- Set the rice, vegetables, pickled ginger, sesame seeds, seaweed snack, and open jars of
- Tonnino Olive Oil Tuna out on the counter or table along with both sauces. Let everyone build their sushi bowls as they wish.
- The toppings for sushi bowls is limited only by your imagination. Thinly sliced radishes would be delicious, as would sautéed mushrooms, bell peppers, jalapeños, edamame, etc., etc.
Keywords: sushi, easy sushi, homemade sushi, sushi bowls, tuna, seafood