I had so much fun learning about world cuisine during my time in culinary school. I prepared this dish when we studied about Japan. Knife skills and plating were important in the final plating. I hope you try it and have as much fun making it as I did. I put my own spin on it to make it my own. Tanoshī!
Recipe For: Sushi Rice Bowl
Yield: 4 servings
Author: Margarita Alva (adapted from Auguste Escoffier School of Culinary Arts recipe)
Rice: Ingredients: Amounts:
Sushi Rice 2 cups
Tap Water 3 cups
Green Onion 2
Cilantro 1 Tbsp
Sesame Oil 1 tsp
Vinegar Mixture: Rice Vinegar ⅓ cup
Granulated Sugar 4 Tbsp
Kosher Salt 1 ½ tsp
Toppings: Imitation Crab Flakes (1) 8 oz pkg
Carrot 1
Seedless Cucumber 1
Avocado 1
Nori Sheet 1
Sesame Seeds 2 tsp
Masago or Tobiko (fish roe/optional) 4 tsp
Pickled Ginger (optional) ¼ cup
Wasabi Paste (optional) 2 tsp
Spicy Mayo: Mayonnaise 2 Tbsp
Sriracha 2 Tbsp
Method of Preparation:
Rice: The sushi rice must be rinsed before cooking to wash off the excess starch. Place the uncooked rice in a pot. Cover with cool water, swish the rice around, then carefully pour off the cloudy water. It helps to use a colander to catch the rice. Repeat rinsing until the water runs as clear as possible, about 7 times. Add the 3 cups of water to the pot with the rice, gently stir once, place it over high heat, bring to a boil uncovered, do not stir. Immediately reduce to a simmer. Cover the pot and simmer undisturbed for15 minutes. Remove the pot from the heat and rest covered, undisturbed for 10 minutes.
Vinegar Mixture: While the rice is resting, combine the vinegar, sugar, and salt in a small sauce pot. Over low heat, simmer until the sugar and salt dissolve, do not boil.
Transfer the rice into a large bowl. Add the green onion, cilantro, sesame oil, 1/3 of the vinegar mixture, and gently fold the rice to combine. Add the rest of the vinegar mixture in thirds and continue to fold gently until well incorporated into the rice and the rice looks glossy.
Toppings:Shred the crab. Julienne the carrots and the nori sheet. Thinly slice the cucumber and the avocado.
Spicy Mayo: In a small bowl, mix well to combine the mayo and the sriracha.
Assembly: Place an equal amount of rice into the bowls. Arrange equal amounts of the toppings in each bowl in an appetizing fashion. Drizzle with spicy mayo and add the optional toppings if desired.
Substitutions & Serving Suggestions: The crab can be substituted with shrimp (cooked or tempura), raw sushi grade tuna, or salmon. Daikon can be added to the toppings. The sriracha can be substituted with wasabi in the spicy mayo.
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