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.

Sushi!

Katie and I made way too much sushi. Stay tuned for some leftovers posts.
Learn from our "mistake": if you want to make sushi,
invite some friends.

pickled mackerel nigiri
with avocado & tobiko
&
hamachi nigiri

closeup of the mackerel-- this was a delicious combo.
the avocado tempered the vinegary fish
and the tobiko added a nice crunch.

salmon nigiri with avocado on shiso leaves

shiso leaves have a strong woodsy citrus flavor
that kind of overwhelmed the delicate salmon

tuna & hamachi sashimi with a dollop of tobiko

salmon, scallop, and octopus sashimi

the octopus was cooked and sliced thin

scallop sashimi is my new favorite!

more pickled mackerel, with avocado,
tobiko, and daikon radish sprouts

tuna with avocado & tobiko,
garnished with daikon radish sprouts

sake, of course