BROWN SUSHI RICE BOWL
This week’s LaPis theme of OVER THE TOP reminded me of the rice bowls in ChowKing. Mouth-watering toppings like sweet and sour pork, braised beef, spareribs, garlic bangus, fish and tofu–YUM! I get hungry just thinking about it. And who doesn’t like rice? (Even my friends on the low carb lifestyle cheat with rice once in a while.) Our 17-year old grandson can eat just rice with soy sauce all day! For me, I go crazy (or “over the top”? *wink*) over toppings for my rice. One of my favorite rice bowl dish (I love eating rice in a bowl!) is my lazy version of sushi. Yes, out of shear laziness, I don’t even bother to make sushi rolls (well, okay. when we have guests I do). I just enjoy my SUSHI BOWL. To properly make sushi rice, you should use the short-grain Japanese rice. They are ‘stickier’ when cooked. But I have used regular jasmine rice and brown rice. I found that brown rice comes close to getting the sticky texture of Japanese sushi rice with the added grainy crunch. For toppings? Anything goes!! Meat, fish, vegetables, egg or all of the above. Here you can see a few leftovers from our lunch and dinner of previous days: eel, sirloin, chicken teriyaki. Add a little bit of greens, carrots and slices of avocado and I’m on TOP of the world! Ha-ha!!
BROWN SUSHI RICE
- 3 cups brown rice, short grain
- 5 cups water
For vinegar mixture:
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tbs hon dashi (dried bonito fish flakes), optional
- Wash rice several times until water is almost clear. Cook in rice cooker with the 5 cups of water. If cooking in a saucepan, place washed rice in saucepan and leave for 30 minutes. Then add water and cook until liquid has evaporated and rice is crunchy soft.
- While rice is cooking, prepare vinegar mixture. In a separate saucepan, combine vinegar, sugar, dashi and salt. Cook on low until sugar is dissolved. DO NOT BOIL. Set aside to cool.
- Place cooked rice (while still warm) in a bowl. (A wooden bowl is better if you have it). Stir with wooden spoon or rice paddle while adding vinegar mixture. Continue stirring, fanning with a hand fan, spreading the rice until almost dry. Use rice immediately.
To make sushi bowl:
Just place sushi rice in a bowl and top with your favorite leftovers! Add a few drops of teriyaki sauce and sprinkle with sesame seeds. You can also make sushi using nori sheets and whatever “filling” you want to use. Or make temaki (nori cones) or nigirizushi (sliced raw fish topping).
Another way to serve this is to just use regular cooked rice. Warm it up in a microwave for a minute. For every cup of warm cooked rice, add 4 tbs rice vinegar and 2 tbs sugar. Mix. Add salt to taste and you have a “quickie” sushi rice!