Tuesday, December 29, 2009

Sushi Bowl

This is a tasty, healthy, and very easy to put together lunch. You can buy pickled mackerel from Tokyo Fish, if you live in the East Bay, or any market that sells Japanese or sushi products. This is a great way to use leftover rice but it's great with fresh rice too.

You'll need (serves 1):
2/3c cooked brown rice
1/2 avocado
1/2 filet pickled mackerel
wakame seaweed (soaked in boiling water to reconstitute)
nori seaweed, cut into strips
small piece of ginger, minced
1T soy sauce
1t rice vinegar
1t mirin (sweet cooking wine)
1T Sriracha
1T hoisin sauce

Combine ginger, soy sauce, rice vinegar and mirin in a medium bowl. Add rice and stir to coat. Chop wakame seaweed and toss with rice. Top rice with sliced avocado (salted and peppered), sliced mackerel, nori sheets, and a squirt of Sriracha and hoisin.

1 comment:

Anonymous said...

Sounds great! If you start to miss California sushi in Paris, I've got a tip on a sushi place in the marais run by a Californian. Haven't tried it yet, but am looking forward to the day I do.

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