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Soft and Savory Sushi Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 375
Ingredients Equipment Method

Ingredients
  

Edamame Hummus
  • 1 cup shelled edamame cooked and cooled
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic minced
  • 1/4 cup water add more if needed to reach desired consistency
  • 1 tablespoon olive oil
  • Salt to taste
  • Wasabi optional for spice
Bowl Ingredients
  • 1 cup cooked sushi rice softened and slightly overcooked for an extra soft texture
  • 1 1/3 cup of water or broth
  • 1/2 cup pickled cucumber peeled, seeded, and finely chopped
  • 3 ounces raw tuna or imitation crab patted dry and finely diced
  • 1 tablespoon soy glaze
  • Sesame seeds/oil optional

Equipment

  • Food processor
  • Small saucepan (for rice)
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a food processor, blend the edamame, tahini, rice vinegar, soy sauce, garlic, and half the water until smooth and creamy. Season with salt to taste.
  2. Add water/broth to the rinsed sushi rice and bring to a boil, then reduce to a simmer and cover for 16 minutes to ensure the sushi rice is extra soft by slightly overcooking it. Allow it to rest with lid on for an additional 10 minutes.
  3. Peel, seed, and finely chop the cucumber, adding to a bowl of rice vinegar for at least 10 minutes.
  4. Assemble the bowl starting with a generous layer of edamame hummus as the base of your bowl. Add a layer of softened rice on top, gently pressing it into the hummus. Layer the pickled cucumber and diced tuna or imitation crab. Drizzle the soy glaze over the top for an extra savory umami flavor. Optional Garnish: A sprinkle of sesame seeds or dash of sesame oil