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Japanese Breakfast Sushi Bowl

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 cup Short grain sushi rice
  • 1.5 cups Water
  • 2 teaspoons Rice vinegar
  • 1 cup, sliced thin Smoked salmon
  • 2 whole, sliced Mini cucumbers
  • 1 large, julienned Carrots
  • 1 large, sliced Avocado
  • 1 teaspoon Sesame seeds
  • to taste Soy sauce (low sodium)
  • optional Pickled ginger
  • 2 sheets, cut into strips Nori (seaweed) sheets

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and 1.5 cups of water in a saucepan. Bring to a simmer, then cover and cook for about 15 minutes or until the rice is tender and the water has been absorbed.
  3. Remove the rice from heat and let it sit, covered, for about 10 minutes. Then stir in the rice vinegar.
  4. While the rice is cooling, prepare all the ingredients for the sushi bowl. Slice the smoked salmon, cucumbers, and avocado. Julienne the carrots.
  5. Once the rice has cooled, assemble your sushi bowls. Start with a base of sushi rice, then top with slices of smoked salmon, cucumbers, avocados, carrot, and the strips of nori.
  6. Sprinkle each bowl with sesame seeds and drizzle a small amount of soy sauce over the top.
  7. Serve immediately, with pickled ginger on the side if desired.