This post is sponsored by Get Cracking.
Sushi bowls are deliciously versatile, inexpensive to make, and super easy to learn how to
make. Did you know that rice is eaten at any time of the day in a lot of Asian countries? It’s
quite common for the Japanese to eat rice bowls in the morning, or even for lunch or dinner. You know what’s also quite common in other parts of the world? People enjoying eggs anytime of the day.
That is precisely why, this yummy & affordable sushi bowl might become one of your go-tos.
How to make perfect sushi rice
Sushi rice is all about technique. Making sweet, sticky sushi right is as much about technique than it is about ingredients. First of all, the rice you’re using has to be “Calrose rice” or “Sushi rice”. And with ingredients you probably already have at home, you’re well on your way to making the best sushi rice of your life.
Firstly, you’ll want to rinse out your rice. What do we mean? We want you to put your rice in a container and rinse out the starch. What we like to do is put our rice in the rice-maker container. We rinse it under the flowing water in the sink, stir the rice around so it can release its starch, and repeat until the water is more or less clear. A little bit of starch is no big deal, but the rinsing allows for each grain to shine while not turning into an unfortunate clump of mushy rice.
Secondly, you’ll want a rice cooker!
Sure, you can make rice on the stove-top, however, it’s a well-known “secret” that the lazy
man’s/woman’s best friend is the rice cooker. My go-to rice cooker of late has been my trusty
Here are some tried and tested options:
To make your rice, follow the rice cooker’s instructions to make sure that you respect your rice to water ratio. Next, cover and flip the switch on it. Let it cook & then cool-down until cool enough to handle.
Finally, in a small saucepan heat up, rice vinegar, salt, sugar and canola oil until you all the sugar is dissolved, and you end up with a syrup. Pour the syrup on the cool rice and stir until fully absorbed.
And voila! Now you have perfectly cooked sushi rice, that you can store in your fridge for 3-5 days.
Keep your Sushi Bowls interesting!
Spice it up! Use interesting toppings to keep your sushi bowls interesting. We’re using eggs as
the main source of protein because it’s a less expensive alternative to the classic sushi bowls
that usually rely on expensive and often inaccessible cuts of fish. Eggs are easy to get your
hands on, easy to cook, taste great, and you can cook them a dozen different ways.
How to Make the perfect poached egg
Here are a few tips that will help you get a perfect soft-boiled egg every time.
From the fridge, directly into a shallow pot of boiling water.
Cook for 6 minutes and prep a bowl of cold water standing by for when that timer sounds. As
soon as it sounds, delicately transfer your eggs into the vat of cold water to stop them from cooking any further.
As soon as the eggs are cool enough to handle, take them out of the water and set them aside until you’re ready to peel, cut & serve.
Behold, a perfectly cooked soft-boiled egg.
Sushi Bowls with Soft Boiled Egg Recipe:
Sushi Bowls with Soft Boiled Egg
- 3/4 cup sushi rice
- 1 1/4 cup water
- 1/2 tsp salt
- 3 tbsp rice vinegar
- 2 tbsp canola oil
- Wash out the rice with water until the starch is mostly removed and the water runs clear. This can be done in a colander or directly in the container where you plan to cook your rice, by stirring and continuously emptying out and adding more water until the water stays clear.
- Once the rice is washed, add in the measured amount of water.
- If making on a stovetop, use a medium saucepan & bring to boil. Once at a boil, lower the heat setting to low, cover, & cook for 20 minutes. The water should have all absorbed and the rice should be cooked. Set aside to cool a bit so that it can be handled, but keep it covered.
- If using an Instantpot : Add rice and water and use the rice setting. Once cook time is complete, let the pressure release by itself, which will take about 10 minutes.
- Heat the rest of the ingredients (salt, rice vinegar, white sugar, oil) in a small saucepan on medium heat until the sugar is dissolved and then let remove from the heat and set aside to cool. Pour this into the cooked rice & stir. It will look wet, but keep stirring. The rice will absorb this mixture & become drier and sticky.
Make your toppings
- Set a saucepan with a shallow amount of water to boil. Once the water boils, add in your eggs carefully (with a slotted spoon) to the boiling water. Put a timer for 6 minutes and prepare a bowl with very cold water. Once the timer goes off, transfer your eggs to the cold water and set aside. Once cooled-down peel your eggs and carefully cut in half. Set aside.
- Heat a pan to medium-high. Once it is warm, add in the sesame oil and the chopped potatoes. Cover & only stir occasionally to allow the potatoes get browned. After 7-8 minutes add in your soy sauce to deglaze and cook for another 2-3 minutes. Once ready, remove from the heat and sprinkle sesame seeds on top. Set aside.
- Once your rice and all your toppings are ready, start building your rice bowls.Rice at the bottom, potatoes on one side and eggs on the other. Garnish with some chopped green onions, a sprinkle of sesame seeds and your favorite condiments. Sriracha is totally recommended.