MoFo Day 11: Sushi Bowl
It’s Tuesday, so it’s time for a little pantry challenge! There’s a great recipe in Appetite for Reduction for a Sushi Roll Edamame Salad. As I was deciding what to make for dinner tonight, I wanted to make something similar, using only what I had in my pantry or refrigerator.
I’ve been meaning to make inari for a while, but I didn’t want to make sushi for dinner, so I decided to toss everything into a bowl instead. Add vinegar and sweetener to the rice to taste. Use white sushi rice if that’s all you have. You can use regular sugar if you’d rather, and if you use seasoned rice vinegar, you may not need any sweetener. You’re just going for a slightly pungent, but not overwhelming flavor.I added a lot more nori to the bowl after I took this photo. I also used prepared inari, like this, which I found in my local international market.
This isn’t really a recipe, just add what you like to taste. This would also have been great with some shredded cucumber and carrot.
3 cups short grain brown rice mixed with 3 tablespoons rice vinegar and 1 TBS agave nectar, or to taste
inari sliced widthwise into 1/4 inch pieces
roughly chopped pickled ginger
your favorite soy sauce (I used nama shoyu)
Mix about 1 cup of rice with 1/2 cup edamame. Add chopped pickled ginger to taste. I used a heaping teaspoon. Top with inari slices, a sheet or two of crumbled, toasted nori sheets, and sprinkle with a teaspoon or so of sesame seeds.
Add soy sauce and wasabi to taste. Dig in!