I can’t be the only one who spends way too much money on sushi. So, I decided to create a DIY option, that didn’t require any special skills or tools. For myself, and probably many of you, making sushi at home is a big “as if!” but I bet you can make these really easy sushi bowls. They might not be as fancy or beautiful as hand rolled sushi, but they’ll kill your sushi craving without leaving you with an empty wallet. Cucumber, purple cabbage, carrot ribbons, shrimp, avocado and green onion is placed on a bed of brown rice that is drizzled with a sriracha “mayo” and a sprinkle of black sesame seeds. It’s a healthy and affordable way to enjoy these Asian flavors.
Making your own sushi at home is really an art, and I give credit to anyone who can make beautiful rolls at home. Currently, my sushi mat is in retirement. I used it once, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that fell apart and ever since then I have deemed sushi rolls to be far too much work to make at home. As much as I crave sushi, it’s really not feasible to order from restaurants all the time. I definitely appreciate the skill involved after my own endeavor, but when do I want to spend ten or more dollars on rice, a little bit of meat and some vegetables? Rarely.
Homemade sushi bowls are the answer to my sushi conundrum. As I said above, they’re simple, affordable and you can get as creative as you want with the ingredients. Best of all, these fresh but hearty bowls keep me fueled for hours.
- 2 cups brown rice, un-cooked
- 24 large shrimp, peeled and de-veined
- 1/2 hot house cucumber, sliced thin
- 3 large carrots, peeled
- 2 cups seaweed salad (can be purchased in the sushi section of your grocery store)
- 1 avocado
- 1/4 purple cabbage, sliced thin
- 2 green onions, sliced thin
- Black sesame seeds for garnish
For Sriracha “Mayo”
- 1/2 cup plain, Greek yogurt
- 1/2 to 1 teaspoon of Sriracha Sauce (depending on how spicy you like it)
- Cook rice according to package instructions.
- While rice is cooking, slice and prepare vegetables.
- To cook shrimp, place cleaned, raw shrimp into a sauté pan with a drizzle of olive oil. Cook until pink, about 3 minutes. Set aside.
- To make the sriracha “mayo”, combine the sriracha sauce with the Greek yogurt. Stir until well blended. You can add more/less sriracha depending on how spicy you like it.
- Once rice and shrimp are cooked assemble the bowls.
- Place rice on bottom and top with shrimp, cucumber, carrot, purple cabbage, green onion, avocado and seaweed salad.
- Drizzle with spicy “mayo” and sprinkle with black sesame seeds.