Yum Yum Sushi Bowl is a delightful fusion of flavors that brings the essence of traditional sushi into a convenient and accessible dish. As someone who has always been captivated by the artistry of sushi-making, I find that this bowl captures the vibrant colors and fresh ingredients that make sushi so beloved. The Yum Yum Sushi Bowl is not just a meal; it’s an experience that celebrates the rich history of Japanese cuisine while offering a modern twist that appeals to everyone.
People adore this dish for its incredible taste and texture, combining the creaminess of avocado, the crunch of fresh vegetables, and the savory notes of seasoned rice. Plus, it’s incredibly convenient to prepare, making it a perfect choice for busy weeknights or a fun weekend gathering. With the Yum Yum Sushi Bowl, you can enjoy all the flavors of sushi without the need for intricate rolling techniques. Join me as we dive into this delicious recipe that is sure to become a favorite in your home!
Ingredients:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 avocado, sliced
- 1 cup cooked shrimp (or your choice of protein)
- 1/2 cup edamame, shelled
- 1/4 cup pickled ginger
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon wasabi (optional)
- Seaweed sheets, cut into strips (optional)
Preparing the Sushi Rice
First things first, let’s get that sushi rice ready. It’s the heart of our Yum Yum Sushi Bowl!
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring it to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes. Do not lift the lid during this time!
- After 20 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. This allows the rice to finish cooking and absorb any remaining moisture.
- In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. You can gently heat it in the microwave for about 15 seconds if needed.
- Once the rice has rested, transfer it to a large bowl and drizzle the vinegar mixture over it. Use a wooden spatula to gently fold the rice, being careful not to mash the grains. Let it cool to room temperature.
Preparing the Vegetables and Protein
While the rice is cooling, let’s prep our veggies and protein. This is where you can get creative!
- Julienne the cucumber and carrot. To do this, cut them into thin strips. If you have a mandoline slicer, it can make this process quicker and more uniform.
- Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Cut it into thin slices or cubes, depending on your preference.
- If you’re using shrimp, make sure they are cooked and peeled. You can use pre-cooked shrimp or boil them for about 2-3 minutes until they turn pink and opaque.
- For edamame, if you’re using frozen, simply steam or microwave them according to the package instructions until heated through.
Assembling the Yum Yum Sushi Bowl
Now comes the fun part—assembling your sushi bowl! This is where you can really personalize it to your taste.
- Start by placing a generous scoop of the sushi rice at the bottom of your bowl. Use a fork or your hands to fluff it up a bit.
- Next, arrange the julienned cucumber and carrot on one side of the rice. I like to create a colorful display, so feel free to get creative with the arrangement!
- On the other side, add the sliced avocado and cooked shrimp. If you’re using another protein, like tofu or crab, this is the time to add it.
- Sprinkle the shelled edamame over the top for a pop of color and added protein.
- Add a few pieces of pickled ginger on the side for that tangy flavor contrast.
- Finally, sprinkle sesame seeds over the entire bowl for a nutty crunch.
- If you like a bit of heat, add a small dollop of wasabi on the side.
- For an extra touch, you can add strips of seaweed on top or around the bowl for that authentic sushi feel.
- Total Time: 50 minutes
- Yield: 2 servings 1x
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 avocado, sliced
- 1 cup cooked shrimp (or your choice of protein)
- 1/2 cup edamame, shelled
- 1/4 cup pickled ginger
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon wasabi (optional)
- Seaweed sheets, cut into strips (optional)
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for 18-20 minutes. Do not lift the lid!
- After 20 minutes, remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Heat in the microwave for about 15 seconds if needed.
- Transfer the rice to a large bowl and drizzle the vinegar mixture over it. Gently fold the rice with a wooden spatula and let cool to room temperature.
- Julienne the cucumber and carrot into thin strips.
- Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into thin slices or cubes.
- Ensure shrimp are cooked and peeled. Use pre-cooked shrimp or boil for 2-3 minutes until pink and opaque.
- If using frozen edamame, steam or microwave according to package instructions until heated through.
- Place a generous scoop of sushi rice at the bottom of your bowl and fluff it up.
- Arrange the julienned cucumber and carrot on one side of the rice.
- On the other side, add sliced avocado and cooked shrimp (or your chosen protein).
- Sprinkle shelled edamame over the top.
- Add a few pieces of pickled ginger on the side.
- Sprinkle sesame seeds over the entire bowl.
- If desired, add a small dollop of wasabi on the side.
- For an extra touch, add strips of seaweed on top or around the bowl.
- Feel free to customize the bowl with your favorite vegetables or proteins.
- This recipe is great for meal prep; just store the components separately until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, the Yum Yum Sushi Bowl is an absolute must-try for anyone looking to enjoy a delicious and satisfying meal that’s both healthy and easy to prepare. This recipe brings together the vibrant flavors of fresh ingredients, making it a delightful option for lunch or dinner. The combination of sushi rice, fresh vegetables, and your choice of protein creates a colorful and nutritious bowl that is sure to impress your family and friends. For serving suggestions, consider adding a sprinkle of sesame seeds or a drizzle of spicy mayo to elevate the flavors even further. You can also customize your Yum Yum Sushi Bowl by experimenting with different proteins like shrimp, tofu, or even grilled chicken, depending on your dietary preferences. Feel free to mix in your favorite vegetables or toppings, such as avocado, seaweed salad, or pickled ginger, to make it your own! I encourage you to give this Yum Yum Sushi Bowl a try and share your experience with me! Whether you’re a sushi lover or just looking for a new recipe to add to your rotation, I’m confident you’ll enjoy every bite. Don’t forget to snap a photo of your creation and share it on social media—let’s spread the love for this delicious dish together! Happy cooking! Print
Yum Yum Sushi Bowl: A Delicious and Easy Recipe to Satisfy Your Cravings
Description
Enjoy a delicious and customizable Yum Yum Sushi Bowl featuring sushi rice, fresh vegetables, and your choice of protein. Perfect for a healthy meal or a fun gathering, this vibrant dish is easy to prepare and can be tailored to your taste!
Ingredients
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