Tuna Mayo & Avocado Sushi Rice Bowl

When I was a student living in Tokyo, there used to be a shop that served soboro and mayonnaise sushi rolls. My friends and I all loved that sushi roll and frequented that shop. This family favorite sushi roll is the result of my attempts to recreate that flavor. You can serve these as ehoumaki (lucky direction rolls) on Setsubun (the first day of spring), and chomp down on the whole rolls!When you make the roll, do so in one go without hesitating. If the rolls fall apart a bit, it'll still be delicious, so don't worry! Recipe by Mirusuke

With a rice cooker, this recipe is incredibly simple and quick. I usually start my Zojirushi rice cooker in the morning and it keeps the rice perfectly cooked, hot, and ready to use all day. Thaw sushi grade tuna when you’re ready, and you’ll have perfect sushi in 5 minutes.

I had a huge craving for avocado sushi!There's no need to fan the rice; just let it cool down naturally.If the rice is still hot when you wrap the nori, the nori will wrinkle, so be sure to bring the rice to room temperature first.If you're making temaki sushi (hand rolls), wrap the rice with nori after Step 2.It should also taste great on rice together with shrimp or salmon. Recipe by Ryo---ko

I attempted to make simple and healthy wrapped avocado sushi.If you use too much tofu, it will ruin the thick texture of the avocado, so try not to overdo it ok? Recipe by Ryo---ko

Assorted sashimi packs were on sale at the supermarket, so I made my favorite seafood don. Make this when your favorite sashimi is available.I used store-bought sushi vinegar to keep it simple. Sushi vinegar on its own is sweet, so I added sudachi juice for a refreshing flavor. Lemon juice is delicious too.Mix the sushi vinegar into the rice when it's freshly cooked and piping hot. You can use lemon instead of sudachi. I let the rice cool down (to about body temperature) before adding the sashimi. I used soy sauce that's meant to be used with sushi and sashimi. If you get a big pack of assorted sashimi, you can make 2 servings I think. Try crabsticks in addition to the sashimi. Recipe by Crepemeter

I changed the temari sushi ingredients to those I love and simplified the cooking method. That shortened the recipe accordingly.Spread wasabi if desired when shaping the rice firmly.It might be easy and cute if you make chirashi sushi, not temari sushi balls, in a square container and wrap with very thin omelets and cucumber slices. I will give it a try next time. Recipe by yakopuyo

I love this combination in my futomaki.If you make the sushi vinegar in advance, the flavors blend together and become more tasty. If you cook the rice with a piece of kombu, you don't need to add the kombu based dashi stock to the sushi vinegar. Be careful not to drink the sushi vinegar by mistake when it's stored in the refrigerator! This happened once in our house, so ever since then I've written "Do Not Drink. Sushi Vinegar" on the label with a thick pen. For 6 fat sushi rolls. Recipe by Naopu

Rolling each sushi ball by hand can be annoying. These are easy to eat and easy to make. They're great for parties, and since they look so brilliant, everyone will love them.I wrote down everything you need to know about making these. Recipe by Yumi mama

This is my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!When laying the rice on the nori, I tend to add more rice to the center than the edges. So to combat this, I consciously spread more rice along the edges (maybe it's just me). When you wet the rice-less nori portion on the top with vinegar, it binds the roll like glue. For 4 futomaki rolls. Recipe by Okansan

Inspired by the Raw Chefs parsnip sushi rice but tweaked to suit my taste and love of toasted sesame oil.

I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice.You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this. Recipe by Marinmaririn

Since I'd never made nigiri sushi at home, I wanted to give it a try. The dining table looked festive with these nigiri sushi .Make sure the sauce isn't dripping from the tuna when you're placing them on top of the rice. Recipe by Marumikan.net

My husband wants sushi and I also want some.So, sushi is the today’s lunch menu.I want to try something new. I will add some wasabi in the sushi vinegar before adding to the rice.When I went out for sushi, I always had some pickled ginger after a bite of sushi, so I am going to pickle some ginger finely julienned and put it in the rolls.Wish me luck!!😊PS: By the way, about the title, just feel like to be silly today. 🙃

Do you like a combination of salmon & avocado? You don't like to cook or too tired to do it?Then, I do recommend this very quick recipe. If you have cooked rice already, you can eat a tasty salmon & avocado don rice bowl in 5 mins!All you have to do is cut & mix the ingredients. Easy and tasty!Next day the taste becomes even richer! Soak salmon & avocado in sauce mixture and keep it in the refrigerator!#itsrice

Tried making sushi for the first time. Note to self cut the rolls right away, use a very sharp wet knife to avoid nori from tearing.

You can use any kind of avocado for this dish, but you want to use just ripened fruit that's still pretty firm.To make the sushi rice, just make one cup of uncooked rice according to package instructions and fold in sushi rice seasoning vinegar in the amount suggested on the bottle - it's usually something like 4 to 5 Tablespoons per 2 cups of uncooked rice, so you'd just halve that if you're only making 1 cup - right after you fluff the rice, while it's still warm. That way, the seasoning soaks in better.One cup of uncooked rice will actually yield 2 to 3 servings, FYI, but it's kinda tricky cooking rice in fractions of cups because the water evaporates much more quickly.If you have some leftover steamed rice (brown or white), you can take a cup of it, cover it with a slightly damp paper towel, microwave it until warm, and fold in 2 teaspoons of sushi seasoning vinegar.You can double the avocado topping recipe if you want to make 2 servings.It's good to go meatless from time to time! :)

I made these ♪ for Setsubun (the first day of spring)!I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

My aunt once told me that all sushi is, is left overs made good. I agree.

I came up with this for my son, who loves negitoro and okra.※ Adjust the amount of sweet vinegar to suit the rice.※ If making it from tuna, finely chop the tuna in a food processor and add Japanese leek.※ You can substitute the sushi rice with regular rice if you prefer.※ Top with shredded nori seaweed if you prefer. Recipe by Yuuyuu0221

Chef Eric Kim gave me idea of this simple, delicious meal.#GoldenApron23 #easy #quick

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

Easy sushi rice that taste's great by it's self or made into sushi rolls!

I'd like to show you how to prepare to eat raw salmon. This time I made a Donburi dish. I served it with steamed rice, but if you wish, sushi rice is also good with it. I learned this technique from my mother, she used had the Japanese Restaurant in USA.

I wanted to eat some nigiri sushi! I made this at my family's request. If you use an empty egg carton as a "mold" for your rice, it's surprisingly simple to make everything the same size!Please thoroughly wash the egg carton before use. You should use enough sushi rice to fill up to the top of the bottom layer of the carton. I think that's the ideal amount. Two rice cooker cups will make about 25 pieces, but you can make them bigger or smaller if you like. Please use any toppings you like. Recipe by shoken mama

I bought sushi rolls like this at the supermarket last year, and they were amazingly good. So this year, I made it myself without waiting for them to appear on supermarket shelves.In Step 2, just make sure to squeeze out the broccolini very well.If you prefer the flavoring to be less salty, use 1 tablespoon of shiro-dashi (dashi and soy sauce concentrate) with 1 tablespoon of water instead of the soy sauce. My husband prefers this flavoring. For 2 rolls. Recipe by Mo-ri- mama

I received some Koshihikari rice and it was delicious even when cold, so I thought it would be perfect for sushi! It'd be great to make for Christmas, End of the Year Party, New Year's Party, house parties, etc. Recipe by Waai dekitayo

You can make authentic, delicious convenience store-style tuna mayo onigiri at home! Give it a try!Featured in Cookpad News on April 14, 2023.Recipe background:My sister taught me this truly tasty convenience store-style tuna mayo onigiri!

I have hand-rolled sushi for Setsubun rather than Ehomaki, as I can enjoy lots of different flavors.I can never remember what fillings to use, so I wrote them down.The golden ratio for sushi rice is 180ml vinegar: 135g sugar: 35g salt.I couldn't possibly make this much at home, so I adjusted the amounts for home-use.Apparently it will keep in the freezer for a week though. Recipe by Kyu-pi-hausu

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

I tried replicating a rice bowl dish I ate at a restaurant.The key is the fragrant sesame oil.When marinading in Step 2, you can add some ground sesame seeds to add to the marinade to make it even more flavorful. Recipe by 7013ke