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  • Nut free

Deconstructed Sushi Bowl

Recipe created by: Serena Caner for Shuswap Food Action Society
Yield:   50 servings
Serving Size:   390 mL bowls (250mL rice/140 mL toppings)
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Ingredients

  • 25 cups raw brown sushi rice
  • 675 mL seasoned rice vinegar*
  • 12 avocadoes, cubed
  • 4 cucumbers, diced
  • 625 g carrots, shredded
  • 675 g cooked yam, diced
  • 1 kg (26/30) shrimp**
  • 3 Nori sheets (seaweed)
  • 1kg, steamed edamame
  • optional: toasted sesame seeds

Mayo Dressing:

  • 375 ml mayonnaise
  • 45 ml ketchup
  • 30 ml soy sauce
  • 30 ml rice vinegar
  • 7 ml teaspoon sugar
  • 7 ml sweet paprika
  • 5 ml garlic powder
  • 30-45 ml water

*If using plain rice vinegar: mix 675 ml rice vinegar with 165 ml (2/3 cup) sugar and 50 ml of salt. Microwave 1 min to dissolve sugar and salt.

**For Vegetarian option: use fried tofu cubes

Method

Step 1

Rinse rice and cook rice according to the package. Typically sushi rice is cooked in 1:1 ratio for water to rice. Once finished, gently stir in seasoned rice vinegar (try not to mash it) Let it sit out to cool.

Step 2

Make mayo dressing by whisking together all dressing ingredients and let it sit for at least 1 hour.

Step 3

Prepare the toppings: Dice cucumber and shred carrot. Steam edamame according to the package. Cook shrimp according to the package. Thinly slice avocado. Cut seaweed in strips (if using whole sheets).

Step 4

Place 250mL of rice in a 10 oz bowl. Top with 30 ml of each topping and 1-2 shrimp. Garnish with a squeeze of mayo dressing and toasted sesame seeds (optional).

HACCP

  • If cooking shrimp, heat to 74˚C. Fish should be cooked to 70˚C.
  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
  • Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
  • Hold cold items below 40˚F or 4˚C, and hot food items above 140˚F or 60˚C.
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