Sushi With A Spoon

We are huge sushi lovers. Like boarder line obsessed. In fact, my birthday is next week and I've already declared I want to go to one of our favorite Japanese restaurants for my special day! (On a side note, if you aren't a sushi fan, and find yourself avoiding Japanese restaurants, check their menu because most of the ones we love offer many other dishes as well. So you can enjoy something else while those who want sushi can partake.)

Sushi is definitely one of those foods people either love or hate. There doesn't seem to be much gray area. I get it. The thought of eating raw fish doesn't appeal to everyone. A couple things though- if you want to try sushi and you're afraid of raw, there are plenty of options that include cooked seafood as well. 

I had never had sushi until about 15 years ago when Mr. E convinced me to try it. I was very leery of raw fish, so I stuck to California rolls for a long time. But then I branched out...and the minute I tasted raw sushi grade tuna for the first time, it was love at first bite! Now the raw varieties are definitely my favorites. 

Both of our boys are big sushi lovers as well. They each had tried it by the age of 2, and were instant fans. We have a rule though. Nothing raw until your older. So they too stuck to a California roll (since it uses imitation crab). Alex being older now eats all the raw and "weird" stuff, but Max is still limited to that Cali roll. But he doesn't care. He LOVES them! You should see him use his panda chopsticks with sushi. It's about the cutest thing ever. 

So you can imagine the major mom points I scored when I declared we were having California Roll Sushi Bowls for supper one night. I had some excited boys on my hands! 

These give you all the familiar flavors in a simple, fork friendly form! We couldn't get enough! They are already asking me to make them again. 

If you've never made sushi rice, join the club. I was a little imitated, but it was super easy. Read my notes below AND the directions on the package you buy. Where to buy it you ask? I found mine at Walmart in the Asian food aisle. Easy peasy! 

Don't like it spicy? Just leave the sriracha mayo off. I didn't put any on Max's either. It is nice to serve it alongside though for those who do. 

You could easily add veggies you like, omit ones you don't. I kept it pretty basic to the traditional California Roll, but you could easily switch it up. 

If you aren't a sushi lover, but these ingredients look yummy, I encourage you to give this a try. It might be a great introduction to a whole new world!

 California Sushi Roll Bowls

1 lb. sushi rice, rinsed and drained well

1 lb. flake style imitation crab meat, chopped

1 English cucumber, diced

3 carrots, peeled and grated

1-2 avocado, diced

1 (.14 oz.) package nori sheets

5 TBS rice vinegar, divided use

2 TBS sugar

1/2 tsp salt

1/4 c. mayo

1-2 TBS sriracha

1/4 c. soy sauce

Sesame Seeds

After rice is rinsed very well and drained, cook according to package directions. (mine was cooked with 2 1/2 cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes.) While rice cooks, in a small bowl mix 4 TBS vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. 

When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

 Inspired by Cooking Classy

Shared at Weekend Potluck