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Top 5 dishes made from Salt *slightly less than 1/4 teaspoon
1 . ‘Kabayaki’ Eel Sushi Rice Bowl
‘Kabayaki’ Eel Sushi Rice Bowl
‘Kabayaki’ Eel is a popular filling for many different types of Sushi. Many Asian grocery stores and some supermarkets in Melbourne sell Frozen ‘Kabayaki’ Eel, sometimes called Roasted Eel OR Grilled Eel. I used it to make this Sushi Rice Bowl today. Quick and easy way to enjoy Eel, and it won’t cost too much.
Ingredient
2 teaspoons
Sugar
3 teaspoons
Rice Vinegar
1/5 teaspoon
Salt *slightly less than 1/4 teaspoon
4-5 cm
Cucumber
2 tablespoons
Edamame Beans
1/4 sheet
Toasted Nori *cut into thin strips
Cooking instructions
* Step 1
Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
* Step 2
‘Kabayaki’ Eel is most likely covered with the sauce that can be slimy. I recommend to rinse off the sauce under cold water and dry with paper towel. Cut in half lengthways, grill for a few minutes is you can, and cut into bite-size pieces.
* Step 3
Prepare other toppings.
* Step 4
When the Sushi Rice is cooled, cover with ‘Kabayaki’ Eel and your favourite toppings, drizzle with some ‘Kabayaki’ Sauce OR Soy Sauce, and enjoy.
* Step 5
*Note: ‘Kabayaki’ Sauce can be made with a same amount of Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. (*e.g.1 teaspoon each.) Combine in a small bowl, microwave, and bring to the boil.
Note: if there is a photo you can click to enlarge it
2 . Sushi Rice Bowl
Sushi Rice Bowl
This is my favourite hot day dish, that I often prepare for my family on a very hot day and I don’t want to cook anything. My kitchen has a large window that is facing west, and the kitchen can get extremely hot. While it is still not too hot, I prepare Sushi Rice and cook Eggs. In the evening, all I have to do is arranging ingredients on the Sushi Rice. I can’t handle the heat, but I can handle this.
Ingredient
2 teaspoons
Sugar
3 teaspoons
Rice Vinegar
1/5 teaspoon
Salt *slightly less than 1/4 teaspoon
Cooking instructions
* Step 1
Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
* Step 2
*Note: If you prepare more than 1 serving, see ‘Sushi Rice’ page.
* Step 3
When the Sushi Rice is cooled, cover with your favourite toppings, drizzle with Japanese Mayonnaise and some Soy Sauce, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Smoked Salmon & Avocado Salad Sushi Rice Bowl
Smoked Salmon & Avocado Salad Sushi Rice Bowl
Sushi Rice is seasoned with Vinegar, Sugar and Salt. The sweet and sour Sushi Rice goes well with so many different ingredients and flavours. These days we can find many creative fusion style Sushi Rolls, can’t we? Today I added Smoked Salmon & Avocado Salad on Sushi Rice. Dressing is made with Mayonnaise and Dill. Absolutely delicious!
Ingredient
2 teaspoons
Sugar
3 teaspoons
Rice Vinegar
1/5 teaspoon
Salt *slightly less than 1/4 teaspoon
1/2
Avocado
50 g
Smoked Salmon
1 tablespoon
Japanese Mayonnaise
1/2-1 teaspoon
Lemon Juice
Cooking instructions
* Step 1
Place HOT cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
* Step 2
Combine the dressing ingredients in a small bowl.
* Step 3
Cut Avocado and Smoked Salmon into bite-size pieces. Arrange Lettuce, Onion, Avocado and Smoked Salmon on the Rice.
* Step 4
Drizzle the dressing over the toppings, add some fresh Dill and extra Ground Black Pepper. *Note: You can combine all the toppings and the dressing in a separate bowl, then place on top of the Rice.
Note: if there is a photo you can click to enlarge it
4 . ‘Yakiniku’ Beef Sushi Rice Bowl
‘Yakiniku’ Beef Sushi Rice Bowl
This rice bowl dish is very quick and easy for me to prepare because I almost always have a bottle of my family’s ‘Yakiniku’ Sauce in the fridge. If you have a store-bought ‘Yakiniku’ Sauce, you can use it. If you don’t have it, don’t give up. I have included a simple alternative sauce in this recipe. Today I seasoned the Rice into Sushi Rice. This is a very filling and comforting dish, that is perfect for my lunch.
Ingredient
1/2 tablespoon
Sugar
3 teaspoons
Rice Vinegar
1/5 teaspoon
Salt *slightly less than 1/4 teaspoon
1
Egg
120 g
thinly sliced Beef Steak
1 tablespoon
‘Yakiniku’ Sauce *OR use the sauce below
1 tablespoon
Soy Sauce
1/2 tablespoon
Mirin
1/2 teaspoon
grated Ginger
1/2 teaspoon
grated Garlic
1 teaspoon
Toasted Sesame Seeds
Cooking instructions
* Step 1
Place HOT cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the Rice. Mix well, then set aside.
* Step 2
Combine all the ‘Yakiniku’ Sauce ingredients in a small bowl.
* Step 3
Whisk Egg in a small bowl and lightly season with Salt & White Pepper. Heat a small amount of Oil in a small frying pan, and cook Egg into small pieces.
* Step 4
Thinly slice Lettuce, arrange it over the Rice, and arrange Egg over the Lettuce.
* Step 5
Add extra Oil to the small pan, cook thinly sliced Beef, add the ‘Yakiniku’ Sauce, and cook until the sauce is thickened. Arrange the Beef on top.
* Step 6
Add some finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Tuna Mayo & Avocado Sushi Rice Bowl
Tuna Mayo & Avocado Sushi Rice Bowl
I sometimes crave Sushi. If you have Cooked Rice, Ricer Vinegar, Sugar and Salt, it is quite easy to make Sushi Rice. Cover it with your favourite ingredients. Today I made this simple Sushi Rice Bowl for lunch and it didn’t take long to prepare. I added Tuna, which I always stock, Egg and Avocado. I meant to sprinkle some shredded Nori on top, but I forgot. It tasted great without it and satisfied my craving.
Ingredient
2 teaspoons
Sugar
3 teaspoons
Rice Vinegar
1/5 teaspoon
Salt *slightly less than 1/4 teaspoon
1
Egg
1 tablespoon
Japanese Mayonnaise
1/2 teaspoon
Wasabi
1/2-1 teaspoon
Soy Sauce
1/4
Avocado
Cooking instructions
* Step 1
Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
* Step 2
Whisk Egg, oil a small frying pan, and cook the Egg into small pieces.
* Step 3
Drain the canned Tuna and place in a small bowl. Add Japanese Mayonnaise, Wasabi and Soy Sauce, and mix well. Cut Avocado and Spring Onion.
* Step 4
Cover the Sushi Rice with Egg, Tuna Mayo and Avocado. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds. You may wish to add some Toasted Nori as well. I drizzled with extra Mayonnaise.
Note: if there is a photo you can click to enlarge it
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