Poke Bowls
Making sushi can be a very time consuming activity. Poke bowls, on the other hand, are relatively easy to throw together. Just be sure you have enough time to cook the rice. Below is a recipe for sushi rice that is sticky, slightly sweet, and tangy. It makes homemade sushi/poke bowls so delicious!
1 large cucumber, peeled and seeds scooped out
2 large carrots, sliced into thin sticks
2 avocados, sliced
8 sheets nori, folded/cut into quarters
Sushi Rice
3 cups sushi rice
½ cup rice vinegar
5 tbsp cane sugar
½ tsp salt
1 tbsp mirin
Cook the rice according to the package instructions (I use 4 cups of water). Once cooked, let the rice sit in the pan/rice cooker off heat for 30 mins.
Meanwhile, simmer all other ingredients in a small saucepan until dissolved.
Spread the rice in a large casserole-like pan. Dig small holes in the rice and pour the vinegar mixture over it. Mix well. Let the rice sit for 15 minutes, covered in a wet dish towel (to prevent drying out). Then make sushi, poke bowls, or serve however you like!
Tamago (Japanese Egg Omelet)
6 large eggs
2 tbsp rice vinegar
1 tbsp cane sugar
Large pinch salt
Dash of mirin
Warm everything but the eggs in a small saucepan until dissolved. Mix with a fork in a large bowl with the eggs until the mixture is homogeneous.
Heat a round, ~12 inch pan with neutral oil. Pour in just enough egg to lightly cover the pan (think of a crepe). When the mixture is set and the bottom begins to develop brown spots, gently scrape underneath one side and fold the omelet into a 1 ½ inch wide, ~12 inch long, flat roll. Let cook a minute longer, then place on a plate and cook the remaining mixture. This should make six pieces.
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Make an assembly line with all ingredients and let everyone construct their own poke bowl!