Sushi bowls are a quick, easy, and extremely versatile option for your midweek meal. Start with a simple rice base, and build with whatever ingredients you prefer.
Ingredients
Method
1.Wash and drain rice until water runs clear. Bring 560ml (2¼ cups) water and rice to the boil in a medium saucepan covered with a tight-fitting lid. Reduce heat to low and cook covered (12 minutes). Remove from heat and stand, covered, to steam (15 minutes). Tip rice onto a large flat tray, sprinkle over sushi seasoning and fold into rice using a spatula.
2.Meanwhile, heat oil in a large frying pan over medium heat. Add egg and cook, swirling pan occasionally, until just set (3 minutes). Turn out onto a board and cut egg into quarters.
3.Divide rice among serving bowls and add egg to the side. Top rice with cucumber, avocado, sprouts, shiso leaves, nori and wasabi peas. Season with furikake and soy sauce to taste, and serve with Japanese mayonnaise.
Sushi seasoning, a mix of rice vinegar, sugar and salt, is available from select supermarkets.
Notes
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