Sushi Bowls

Ingredients

Sushi Rice:

• 2 C sushi rice
• 2 T sugar
• 1 t salt
• 1/3 C rice vinegar

Rice Toppings:

• Vegetables such as cucumbers, red peppers, green onions, avocado, sprouts
• Fish such as sashimi-grade tuna, previously-frozen wild salmon, imitation crab
• McCann Aioli or store-bought mayonnaise
• Sriracha or your favorite hot sauce
• Finishing ingredients like sesame seeds, nori, cilantro

Instructions

Sushi Rice (we are not experts here ... we use the New York Times recipe):

1. Rinse rice in a fine mesh strainer until water runs clear. Put in a pot with 2 cups water and soak for 30 minutes. Bring to a boil then immediately turn heat to low and cover. Cook 10 minutes, remove from heat, and let sit, covered, for 15 minutes.
2. In a small skillet, stir sugar and salt in the vinegar until they dissolve. Pour evenly over rice and fold gently to mix. Leave rice in front of a fan for about 15 minutes or until rice is just above room temperature.

During rest periods for the rice, prep toppings:

1. Chop vegetables (except avocados) into small cubes. Toast sesame seeds, crumble the nori.
2. Make the McCann Aioli without garlic and add Sriracha to your liking once it's done. Alternatively, add Sriracha to commercial mayonnaise. (see the faster immersion blender recipe here)
3. Just before the rice is ready, chop the avocado and fish into small cubes.
4. Put rice in the bottom of your bowl and top with toppings of your choice.