Tuesday, August 13, 2013

Deconstructed Sushi

Today we headed downtown to the children's museum. The museum is moving to a brand new building this fall, which is exciting. But they will be closed for three months in order to move. So we're trying to get in a few final visits before the closing date. 

Big brother watching out for little sister as we walk to the train.

For dinner, I wanted the flavors of veggie sushi, but I was simply too lazy to dig out my sushi rolling mat. The result of my slothfulness was a super easy rice bowl.

Deconstructed Sushi Bowl (serves 2)
1 cup sushi rice
2 T rice vinegar
1 tsp sugar
1 cucumber
1 avocado
1 sheet nori
1 T soy sauce
pickled ginger
wasabi paste

In a saucepan, combine rice with 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes. When the rice is done cooking, toss it in a big bowl with the rice vinegar and sugar. Let it cool to room temperature. While it cools, chop the cucumber and avocado. With kitchen scissors, snip the nori into little pieces. Divide the rice into two bowls and top with cucumber, avocado, and nori. Dress with soy sauce, pickled ginger and wasabi paste, to your personal taste.

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