Sushi Roll in a Bowl

Sushi Roll in a Bowl was on the menu tonight and it was a hit!  All the deliciousness of a sushi roll without the rolling and everyone can create their own unique combination of flavours.

I love DIY meals.  Once everything is prepped, my work is done!

You have 3 basic steps here: make and season your sushi rice, chop your toppings, and mix up your spicy chili-garlic mayo drizzle.

For the rice, I rinsed 1 1/2 cups PC Sticky Rice under cold water until the water ran clear and simmered it in 2 1/3 cups of water with 1/2 teaspoon of salt for about 17 minutes at which time I removed the rice from the heat and let it sit for 3 minutes before transferring it to a bowl and fluffing it with a fork as I added 3-4 tablespoons of Bento at Home   seasoned rice vinegar and set aside to cool.

For my toppings I set out barbequed Cedar Bay Plank Salmon (this barbeques beautifully and is full of flavour), shredded carrot, match-stick cucumbers, sliced avocado, pickled white ginger, toasted black sesame seeds, and chopped, toasted nori.

For the spicy, chili-garlic mayo drizzle, I mixed 6 tablespoons of mayo with 2 tablespoons of chili-garlic hot sauce and 1 teaspoon of lime juice.
 
Assemble your bowl with rice and toppings and drizzle with sauce.  This meal can easily be made vegetarian by substituting the salmon for broiled tofu and/or steamed edamame.  I'm thinking you could also layer your rice and toppings in a pan and cut into squares for more of a "sushi roll in a pan" sort of thing, but I have yet to try this out!

This meal would lend itself really well for a night in with friends.  Prep your salmon and rice a day ahead along with your sauce and other toppings and bring to room temp just before ready-to-serve, leaving you with lots of time to eat and drink and get caught up with minimal time in the kitchen.