Seafood Rice Bowl with Instant Sushi Rice

Name: Seafood Rice Bowl with Instant Sushi Rice
Yield: 2 servings
Cuisine: American
Ingredients: 2 1/2 rice cooker cups Uncooked rice; 5 cm Kombu; 100 ml ◎ Rice vinegar; 2 tbsp ◎ Sugar; 1/2 tsp ◎ Salt; 1 Shiso leaves; 1 Soy sauce; 1 Wasabi

cookpad.japan @cookpad_jp

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount.

For 2 1/2 rice cooker cups worth. Recipe by momoco

cookpad.japan @cookpad_jp

For 2 1/2 rice cooker cups worth. Recipe by momoco

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Ingredients

2 servings

2 1/2rice cooker cups Uncooked rice
5 cmKombu
100 ml◎ Rice vinegar
2 tbsp◎ Sugar
1/2 tsp◎ Salt
1Shiso leaves
1Soy sauce
1Wasabi

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Steps

1

Marinate the shiso leaves for a while in wasabi soy sauce. Rinse the rice and cook in a rice cooker with the konbu seaweed using a bit less water than normal.
2

When the rice is cooked, transfer to a container (a a wooden sushi bowl is the best), mix the ◎ ingredients (vinegar, sugar, salt) together to make sushi vinegar, and pour onto the rice. Mix using a cut-and-fold motion.
3

Put the sushi rice onto serving plates, top with the marinated shiso leaves from Step 1, add slices of sashimi of your choice and it's done. Pour some more wasabi soy sauce on top.