The Sushi Bowl

A week doesn't go by without us having sushi at our favorite place in town. Sometimes we go twice a week because Raku is really just that good. When we're not out having sushi, we're home wishing we could make our own sushi. Home sushi making is something I've always thought I'd try one day but have yet to pick up. Sushi chefs make it look pretty easy. All you need is a bamboo mat and a really sharp knife right?

The argument of what 'sushi-grade' fish really means has turned me off of the idea of home sushi making to some extent. However, there are still a lot of things you can do at home to help your sushi cravings. I like this idea of the sushi bowl sometimes called Chirashi or Girashi in restaurants.

Sushi Bowl
for two

1.5-2 C uncooked short grain rice (I like Botan but you can buy expensive sushi rice and add rice wine vinegar and get fancy if you want)
sesame seeds
assorted ingredients:

• smoked salmon
• scallions
• shitake mushrooms
• sliced avocado
  
• julienned cucumbers
• julienned carrots
• blanched asparagus
• seared tuna
• shrimp
• Imitation "Krab" meat
  
• sliced mango
• pan-fried tofu
• kiwi
• sweetened egg
• seaweed
  
• radish, etc.
  

Cook the rice per the instructions (hopefully in a rice cooker) and let it cool to room temperature. Assemble whatever hodge-podge of things you want to add over the rice and then make it look pretty like a real sushi chef. Serve it with miso soup and/or a simple salad and some store bought ginger dressing and you've got the full experience. Don't forget the sake!