MEAL IDEAS

Shrimp Sushi Bowl

The bowls that pack a punch to pushing the protein, cutting out carbs.

By Vickypee  I  Published on March 9, 2025

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All of the sushi rolls are sometime referred to as maki rolls, which is any type of roll where ingredients like fish, meat, and vegetables are rolled with seasoned sushi rice.

I enjoy eating sushi, dinner is rarely more than a dish on the busy day.  Healthy hurry in my working day when the food is not something on our customer plate, but becomes something on my bowl. I have featured the recipe keeping it exciting and getting healthful meals that stuff was homemade to pushing the protein, cutting out carbs. Sushi bowl is the recipe of my low-carb lifestyle.

It is pretty easy to make at home. I treat my family and friend to a little taste of my favorite shrimp sushi bowl. It’s also thing was homemade vinegar-seasoned rice. The endless delight, there is something that go hand-in-hand with making something good to eat and sharing food with other but it also the moments of joy along the way.

Rice for sushi

Sushi-seasoned rice is typically Japanese short-grain rice, which is a stickier consistency the cooked rice. Shrot grain white rice is many used for sushi recipe, medium grain is good for substituted. When short grain is not available. Short grain rice is stickier, due to the more starches than other types of rice.

The traditional sushi used stickiness to help form nigiri shapes, or hold their ingredients in roll shape.

Short-grain rice make perfect sushi even after adding the vinegar mixture to the rice, it will not fall apart due to it sticky texture. This will keep your nigiri and sushi hold together well.

Home cook sushi rice

Now a day, electric rice cooker I use every day relatively affordable. It provides consistent results, you don’t have to worry about watching it. Put int the rice, put in the water, press the button, and perfect rice coms out. It’s super easy to make sushi rice in 4 steps.

If you want to cook it on the stovetop you can do too. You may cook a few batches and keep it in the freezer for a week.

1. Wash and soak the rice: Wash and rinse away the impurities and starch on the rice about 3 to 4 times until the water runs clear. Drain and add the drained rice to the rice cooker pot. Add the measured water with ratio 1:1 short grain rice to water and top with a piece of kombu. Let the rice soak for 30 minutes.

2. Start cooking the rice: Select the cook rice program, close the lid, and press start bottom. Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan on the stovetop. Whisk over medium-high heat and bring to a nearly boil. Turn off the heat. Set aside to let it cool. If you like to use the microwave for this step. I have also included here: Mix Vinegar, sugar, and salt in a bowl and microwaving for 30 seconds to heat and dissolve the ingredients. Let it a bit cool down.

3. When the rice is done steaming. Remove the kombu from the rice Transfer the cooked rice to a large pot. 

4. Incorporate vinegar mixture into the hot rice. Use a slicing motion with a rice paddle. Pour in the mixture on the paddle slice in at a time, then fold a scoopful over. The goal is to evenly coat each rain without smashing all the grains in the process.

What is kombu

Kombu is a type of dried seaweed, Most use in the soup stock, dashi, and all-purpose flavoring in Japanese cooking. When roasted kombu has a taste similar to bacon taste. Kombu primarily grows from the coast of Hokkaido, Japan. You can find Kombu at most Asian grocery stores and health food stores.

Speedy cook sushi rice with rice cooker

Ingredients:

Makes: 4 cups cooked rice

• 2 cups Japanese short grain rice
• 3 tablespoons rice vinegar
• 1 tablespoons sugar
• ½ teaspoon salt

Rinse the rice in a strainer or colander under cold running water about 3 to 4 times until the water runs clear. Add the drained rice to the rice cooker pot. Add water with ratio 1:1 short grain rice to water and top with a piece of kombu. Let the rice soak for 30 minutes.

When the time is ready, start cooking the rice. Select the cook rice program, close the lid, and press start bottom. Meanwhile cook the vinegar mixture; combine the rice vinegar, sugar, and salt in a small saucepan on the stovetop. Whisk over medium-high heat and bring to a nearly boil. Turn off the heat. Let it cool. The seasoned-rice for immediate eating or keeping them in the freezer for a week.

The rice is done steaming. Remove the kombu from the rice. Transfer the cooked rice to a large bowl. Let it a bit cool down.

Season the rice with vinegar mixture into the hot rice. Use a slicing motion with a rice paddle. Pour in the mixture on the paddle slice in at a time, then fold a scoopful over. let it cool. The seasoned-rice for immediate eating or keeping them in the freezer for a week.

  Note: If you don’t have kombu, just skip them, still enjoying. The cooked rice goes great with this recipe.

Seaweed for sushi recipe

Nori seaweed is a dried sheet of red algae that’s commonly used to wrap sushi rolls. It holds the mixture together. Nori seaweed well complements the flavors and other ingredients in Maki rolls and California rolls. Used shredded nori for garnish and topping dishes. Added to soups and ramen.

Gathering ingredients

Gather all the ingredients that you will have sushi bowls on the table in a snap.