I love sushi and always wanted to make it at home but it seemed far too intimidating. I figured if I took away the assembling part, each element on its own isn’t so terrible to tackle! This dish has so many delicious elements that work in unison to create the ultimate Japanese-flavoured dish right at home!

Sushi Bowls

2015-05-24 07:30:47

Serves 2

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

For the Tuna

1. 1 tuna steak (sushi grade)
2. 1 teaspoon soy sauce
3. 1 teaspoon sesame oil
4. Salt and pepper to taste

For the Mayonnaise

1. 2 egg yolks
2. 1 tablespoon Sriracha
3. 2 cloves of garlic
4. 1 tablespoon lemon juice
5. 1 teaspoon salt
6. 2 teaspoons rice wine vinegar
7. 1/2 cup vegetable oil

For the Rice

1. 2 teaspoons sugar
2. 2 teaspoons rice wine vinegar
3. 1 teaspoon salt
4. 1 tablespoon sesame seeds

For the Garnish

1. 1 sheet of nori seaweed, cut into thin strips
2. 1 avocado, sliced
3. 1/4 cup crunchy onions
4. 1 teaspoon sesame seeds

Instructions

1. For the rice, follow the directions on the package and prepare. Once the rice is cooked and still hot, using a wooden spoon stir in the salt, sugar, rice wine vinegar and seeds. Leave to cool.
2. For the tuna preheat a hot grill pan and a bowl of ice water. In a small bowl, combine the soy sauce and sesame oil and brush the tuna with the mixture. Season both sides of the steak well with salt and pepper. Sear the steak on both sides for 30 seconds. It is very important the steak does not overcook. It should be white only on the outsides. Once it is seared drop the steak into the cold water. This will prevent further cooking. Remove and dry with a paper towel after 15 seconds. Slice into thin strips.
3. For the mayo, combine all of the ingredients except the oil into a food processor and pulse to combine. Gradually add in the oil. Remember, it does not have to be a perfect mayo- it will still taste delicious!
4. To assemble, scoop the rice into two bowls. Divide the tuna and place on top of the rice. Drizzle the mayo dressing onto the tuna. Add the avocado, crunchy onions, seaweed and sesame seeds. Serve and enjoy!

Notes

1. Like all of my recipes, feel free to personalize your sushi bowl and swap out the tuna for salmon or any of your other favourite types of sushi!

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