Sushi Bowl

Name: Sushi Bowl
Ingredients: 1 cup short grain rice; 1 1/2 cups water; 8 tablespoons rice vinegar; 4 tablespoons sugar; 2 tablespoons salt; 1 garlic clove peeled and chopped; olive oil; 8 wild mushrooms; 6 shrimp deveined; tofu cut into strips; fish bonito, boneless; 1 avocado; cucumber; 1 nori algae sheet, cut into 0.5 cm. strips; ginger; soy sauce

16 ingredients

8 steps

Ingredients

1 cup short grain rice
1 1/2 cups water
8 tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons salt
1 garlic clove peeled and chopped
olive oil
8 wild mushrooms
6 shrimp deveined
tofu cut into strips
fish bonito, boneless
1 avocado
cucumber
1 nori algae sheet, cut into 0.5 cm. strips
ginger
soy sauce

Directions

1

Wash and drain the rice, and repeat 7 times.
2

Place the rice in a saucepan and add the water. Cover and cook over medium heat for 5 minutes. After this time, lower the heat and continue to cook for 10 more minutes. Remove from the stove and let it rest for 15 minutes. Keep the lid on at all times.
3

In a saucepan, mix the rice vinegar, sugar, and salt. Heat until the sugar and salt dissolve. Remove from the stove and let it cool.
4

Place the rice in a large baking sheet. Pour half of the rice vinegar mixture and mix using a wooden spoon. Use a fan to cool off the rice faster.
5

In a saucepan, add the garlic, salt, olive oil, wild mushrooms, shrimp, and tofu. Cook until golden brown. Remove from the stove and let it cool.
6

Once the shrimp is cool, remove the shell, but leave the tail on. Butterfly the shrimp.
7

Cut the fish, avocado, and cucumber into strips.
8

In 2 individual serving bowls add rice, cover with nori algae strips. Add another layer of rice and the tofu, Bonito fish, shrimp, wild mushrooms, avocado, and cucumber. Grate some ginger on top and add soy sauce and serve.