Sushi Bowl

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Sushi Bowl
to making sushi rolls mat has never been easier
now fun and easy to make sushi in the bowls, My family love sushi and depending on where we get them from the seaweed tends to be a bit chewy
if you invite friends or you have some friends over and you aren’t sure what you will make for them try t make it 👌👌👌👌

These sushi bowls start off with rice,
for rice Use polished, short-grain Japanese rice or medium-grain California rice. some of the stores called sushi rice

rice bk

put the rice in over a bowl with normal water wash, Use your hands to remove the excess starch off each grain of rice,
rinse the rice 2 or 3 time
let the rice sit in the water for at least 20 minutes before you start cooking it. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture and easy for the cook.
in a saucepan pour Add 1 cups of sushi rice and 1 ½ cups of water, cover with a lid and let it stand cooking for around 15 minutes in medium heat.
when it is cooked and dry from water turn it to bowl,
add 15 ML ( 15 grams ) vinegar rice, a pinch of salt and 5 grams sugar syrup ( juts1/4 cup water and 1 tablespoon sugar in a small saucepan cook it around 5 minutes to become syrup )
Use a spatula or a flat wooden spoon to gently combine the rice and vinegar rice
Mound up the rice, and cover, until you’re ready to use it.

get fresh salmon, chops herbs 1 teaspoon dill, thyme, 1 teaspoon oregano, and olive oil salt pepper, mix all with juice lemon, put the fille salmon in the mixture, keep it in a fridge for safety, and to ready to grill.

Place the salmon skin-side down on the grill. To avoid the “sticking panic” cook salmon skin side down and don’t flip until dry then cook it from another side.

medley vegetable ( bok choy, brussels sprouts, Adama beans, cheery tomatoes,
Prepare the vegetable, wash and cut it small pieces equal
Blanch them in salted boiling water until crisp-tender
fry vegetable with 15 grams butter, salt, and black pepper,
deep fried sheet Nori then spray cajun spice.
30 grams fried almond, 50 grams sliced avocado, 20 grams of mixed lettuce.

sauce
in a medium bowl put 5 grams sesame oil, 10 grams ginger pickle, 2 ML lemon juice, 5 grams honey, 15 grams Teriyaki Sauce and chili flakes, mix all together, use the sauce for dressing.

food cost 
quantity 
unit 
fillet salmon
200
GM
juice lemon
50
GM
dill
10
GM
oregano
10
GM
thyme
10
GM
salt 
30
GM
Black Pepper
20
GM
Sushi Rice 
225
GM
sugar 
40
GM
rice vinegar
15
GM
Sesame Oil
5
GM
Almond
20
GM
Ginger Pickle
5
GM
avocado
50
GM
Olive Oil
10
ML
Edamame Beans
20
ML
Cherry Tomatoes
30
GM
Teriyaki Sauce
15
GM
Chili Flakes
5
GM
honey
5
GM
bok choy
60
GM
brussels sprouts
50
GM
  • recipe prep time Prep Time: 20 minutes

  • recipe cook time Cook Time: 20 minutes

  • recipe total time Total Time:  40 minutes

  • recipe yield Yield: 2 dish 

Equipment

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