Deconstructed Sushi Bowl
I try not to be too strict with diets, but often when people are trying to fall pregnant, the recommendation is to give up dairy and gluten, which can seem impossible!
Enter a deconstructed sushi bowl.
It’s really easy to make, and if you don’t have the hang of rolling sushi rice, then it makes life so much easier.
I also keep some quickly chopped (with scissors) or blended nori seaweed and toasted sesame seeds in a container because I seem to do everything in life rushed!
And rice is one of those things that can be frozen, and thawed and quickly reheated in frypan with some water.
It was only recently that I’ve discovered the trick to making a perfect sushi rice – it’s four steps and now I know, life is SO much easier!
- Rinse the rice and swish it around until the water goes clear
- Bring the right amount of rice and water to the boil
- Put the lid on and let it simmer for the right amount of time (depends on the rice – about 15-20 minutes)
- Take it off the heat and let it rest with the lid on for 5 minutes
It’s that fourth step that was getting me everytime! That’s the secret I tell you!
- ¾ cup sushi rice
- 1 carrot - julienned
- ½ cup cucumber - sliced
- Half an avocado - chopped
- 2 sheets seaweed/ nori paper - ripped
- 1 Tablespoon sesame seeds (toasted)
- 2-3 teaspoons sushi seasoning or sushi vinegar
- 3 teaspoons tamari or soy sauce (more if you like)
- Rinse your uncooked rice about 3-4 times until the water runs clear. This removes a lot of the starch.
- Then drain any water and place in a saucepan with 1 cup of water.
- Bring to the boil with the lid on, and then stir and place on a low heat (still covered) for about 15 minutes or until the water is absorbed.
- Remove from the heat and let it cool with the lid on for approximately 10 minutes.
- Fluff with a fork and add the sushi seasoning (alternatively you can use 1 tablespoon rice vinegar, with a teaspoon of sugar and some salt).
- Add in your other ingredients and serve with soy sauce to taste.