I love sushi. Over time I’ve created a perfect blend of sushi. After moving in with my boyfriend I noticed that I could not make sushi fast enough. I would make a roll, put it on the plate and as I was making the second roll, the first roll would quickly disappear into his mouth. Sushi making started giving me a defeated feeling. I wanted to eat with my boyfriend, not watch him eat. I understood that his hunger would win out every time, so I decided to change the way I made sushi. Sushi bowls.

First note, sushi does not mean raw fish. I love raw fish, but it is difficult to find sushi grade fish in a small town. For this recipe the fish will be cooked.

The recipe below is my favorite sushi I make, but variations can easily be incorporated for your tastes.

Hope you enjoy this dish! I make it all the time. It is quick and simple to prepare.

Ingredients:

Filet of salmon or steel head

Olive oil spray

Lemon juice

Fresh parsley

Salt

Pepper

One tomato

One avocado

Two sheets of toasted seaweed

Japanese mayonnaise

Sushi rice

Rice vinegar

Directions:

Spray a baking pan with olive oil. Place salmon in the pan. Cover salmon with lemon juice (just enough to cover the fish). Sprinkle the fish lightly with salt, pepper and parsley.

If your pan has a lid, put this lid on the top. I do not have a pan with a lid so I put foil over the top.

Bake the salmon in the oven for 20 minutes.

While the salmon is baking, prepare the rice. Cook rice either on the stove or a rice cooker. I use a rice cooker. Remember to rinse your rice before you cook it.

After the rice is cooked, add around a teaspoon or two of rice vinegar and stir it into the rice. For ease, I just measure two cap fulls from the bottle.

The main idea of sushi bowls is that you prepare a serve yourself station instead of rolling and cutting each roll.

Cut the tomato and avocado.

Prepare the station with the rice, mayo, tomato, avocado, and salmon.

Next prepare to layer your bowl. The first layer should be rice (only a small portion).

Second layer should be the fish.

Next add the avocado and tomato.

Take cooking scissors and cut short strips of seaweed into the bowl.

I used one full sheet for this layer.

As you like, put thin drizzles of mayo on the top to finish your dish.

Your dinner party can easily come back for seconds because of the build your own sushi bowl station. This arrangement is also great for parties with people with allergies or a distaste for specific ingredients.