Edamame Sushi Bowls Recipes

CALIFORNIA SUSHI BOWLS

Steps:

• Start off by rinsing 1 1/2 cups of sushi rice in a mesh sifter. Once the rice is well rinsed, add it to your rice cooker along with 2 cups of water. Then turn on the rice cooker.
• Once the rice is cooked transfer it to a rimmed baking sheet.
• Then pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure be gentle with the rice and not mash it up. Then let the rice cool completely.
• Then make your spicy Mayo by combining 1/4 cup Japanese mayonnaise with 2 teaspoons sriracha.
• Now chop cup 8 ounces of leg style imitation crab meat and 1/2 cup of English cucumber. You can also break up a few pieces of Nori (dried seaweed).
• Now add the cooled sushi rice to a bowl, along with the chopped crab, cucumber, and sliced avocado. Then drizzle on the spicy mayonnaise, and top with chopped nori, sesame seeds, and furikake.

EDAMAME SUSHI BOWLS

Steps:

• Place rice and water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until tender, about 25 minutes. Remove from heat and cool to room temperature.
• Prepare edamame according to package directions and set aside.
• Toast nori sheets one at a time in dry skillet over medium heat until fragrant. Crumble or chop coarsely.
• Place cooled rice in large bowl and toss with edamame, nori, carrot and green onion.
• Place orange juice, miso, ginger, rice vinegar and red chili flakes in blender and blend until smooth. Toss ginger dressing with rice mixture.
• Divide among serving bowls and garnish with avocado, micro greens, and sesame seeds.