Sunday, October 9, 2016

Sushi Bowl

I was craving sushi the other night but didn’t feel like ordering takeout.  The night before we had a shrimp ring and I still had a dozen or so to use up.  While I felt like cooking at home that night, I wasn’t up for the task of rolling out sushi.  When I was little, my mom used to make deconstructed cabbage rolls, which was essential a cabbage roll casserole. I decided to try going that route with what I had in the house, and as a result I made something that is definitely going to be appearing in our house again in the future.  In fact, I’m craving it again right now just typing this recipe out!

Recipe makes 4 servings

Ingredients

- 2 cups cooked white rice (sticky is best for this recipe but any white rice will do)
- 12 cooked shrimp (I used part of a shrimp ring)
-  2 tbsp mayonnaise
- 1 pkg roasted seaweed snacks (or seaweed paper)
- 1 carrot, julienned (or chopped)
- ½ English cucumber, julienned (or chopped)
- 1 green onion
- 1 tbsp sesame seeds
- 1 tsp sesame oil (optional)
- sushi ginger & wasabi (optional)

Chipotle Sauce:
- 1 chipotle pepper (fresh or ground)
- ¼ cup mayonnaise

Dipping Sauce:
- ¼ cup soya sauce
- 2 tbsp rice wine vinegar
- 1 tsp sugar

Sidebar: to julienne carrots or cucumber, first start by creating a rectangular piece by slicing off the round edges.  Chop each piece lengthwise, then flip and chop once lengthwise once again.  To see a full photo tutorial of this process, visit www.CookingWithJax.com this Sunday!







Directions

You can create this dish either in a casserole dish and serve it family style, or you can make each bowl individually (which might be nice if you leave out toppings taco style, so each person can customize their own serving).

Place cooked rice in either bowls or casserole dish to create a base layer.

Crunch up a package of seaweed snacks (or 2 sheets of seaweed) and sprinkle on top of the rice.

Next, chop up shrimp into small pieces, and combine with 2 tbsp mayonnaise. Add this as the next layer.

Top with julienned carrot and English cucumber, then sprinkle with chopped green onions, sesame seeds, ginger, and wasabi.

Combine ingredients for chipotle sauce, and place in a small sandwich bag.  Cut off the tip, and finish off each bowl/casserole dish with a drizzle before serving.

Combine ingredients for dipping sauce and serve on the side. 


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