Description
Fresh, vibrant sushi rice bowls packed with flavor and texture. Perfect for a quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 8 oz (227 g) sushi-grade tuna
- enough for two bowls sushi rice
- Julienned watermelon radish
- Julienned Persian cucumbers
- Julienned carrots
- Thinly sliced avocado
- Thinly sliced jalapeño peppers
- Cilantro leaves
- Furikake
- Toasted sesame seeds
- Spicy mayo
- Tempura crunchies
- 1/2 cups (118 ml) all-purpose flour
- 3/4 cups (177 ml) seltzer/sparkling water
- Oil for deep frying
Instructions
- For the tempura crunchies:
- Combine the flour and water in a bowl. Whisk to combine.
- Fill a pot with oil. When the oil reaches 350-375°F (177-191°C), carefully pour some batter into the hot oil using a spoon or measuring cup.
- After a few minutes, when golden brown and crispy, remove the batter from the oil with a slotted spoon and drain on paper towels.
- Repeat with the remaining batter.
- Assembly:
- Divide rice between bowls and top with vegetables, toppings, and tuna.
Notes
- For perfectly cooked sushi rice, rinse the rice thoroughly until the water runs clear before cooking.
- To prevent the avocado from browning, brush it with a little lemon juice after slicing.
- Substitute your favorite fish for the tuna, such as salmon or cooked shrimp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 100