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🍽️ Sushi Bowl with Shrimp and Salmon

525 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the sushi rice in a fine-mesh sieve.
  2. 2. Rinse the rice under cold water.
  3. 3. Continue rinsing until the running water is clear.
  4. 4. Let the rice drain in the sieve for about 20 minutes.
  5. 5. Transfer the drained rice into a pot.
  6. 6. Pour in 500 ml of water.
  7. 7. Bring the water to a boil.
  8. 8. Cook the rice for 2 minutes with the lid off.
  9. 9. Turn off the heat.
  10. 10. Cover the pot with a lid.
  11. 11. Let the rice steam in the pot for 20 minutes.
  12. 12. Remove the pot from the stove.
  13. 13. Remove the lid.
  14. 14. Place a clean kitchen towel over the pot opening.
  15. 15. Let the rice rest for another 10 minutes.
  16. 16. Pour 3 tablespoons of rice vinegar into a small saucepan.
  17. 17. Add 1 tablespoon of mirin (sweet rice wine).
  18. 18. Add 2 teaspoons of sugar.
  19. 19. Add 1 teaspoon of salt.
  20. 20. Warm the mixture while stirring.
  21. 21. Heat only until just before boiling.
  22. 22. Keep stirring until the sugar and salt have dissolved.
  23. 23. Transfer the cooked rice into a large bowl.
  24. 24. Fluff the rice slightly with a fork to help it cool.
  25. 25. Pour the vinegar mixture over the rice.
  26. 26. Let the rice cool to room temperature for about 30 minutes.
  27. 27. Wash a cucumber thoroughly.
  28. 28. Dry the cucumber with a cloth.
  29. 29. Slice the cucumber into very thin slices.
  30. 30. Place the cucumber slices in a bowl.
  31. 31. Add a pinch of salt.
  32. 32. Add a pinch of sugar.
  33. 33. Add the remaining vinegar.
  34. 34. Add sesame oil.
  35. 35. Mix everything well.
  36. 36. Let the cucumber marinate for 15 minutes.
  37. 37. Whisk eggs, soy sauce, and sparkling water in a bowl until frothy.
  38. 38. Wash the coriander (cilantro) thoroughly.
  39. 39. Dry the coriander with a cloth.
  40. 40. Pluck the coriander leaves from the stems.
  41. 41. Heat 1 teaspoon of oil in a non-stick pan.
  42. 42. Pour half of the egg mixture into the pan.
  43. 43. Cook the egg into a thin omelet.
  44. 44. Remove the omelet from the pan.
  45. 45. Sprinkle half of the coriander over the omelet.
  46. 46. Roll the omelet up tightly.
  47. 47. Let the omelet cool on a plate.
  48. 48. Heat the remaining oil in the pan.
  49. 49. Pour the remaining egg mixture into the pan.
  50. 50. Cook a second omelet.
  51. 51. Sprinkle the remaining coriander over the second omelet.
  52. 52. Roll up this omelet as well.
  53. 53. Cut the cooled omelets into strips about 2 cm wide.
  54. 54. Peel the shrimp.
  55. 55. Leave the tail part of the shrimp on.
  56. 56. Make a shallow cut along the back of the shrimp with a knife.
  57. 57. Pull out the black intestinal veins.
  58. 58. Rinse the shrimp.
  59. 59. Dry the shrimp well.
  60. 60. Fill a pan with about 2 cm of water.
  61. 61. Add some salt to the water.
  62. 62. Add the remaining mirin to the water.
  63. 63. Bring the water to a boil.
  64. 64. Cook the shrimp for 2 minutes with the lid on.
  65. 65. Remove the shrimp with a slotted spoon.
  66. 66. Dip the shrimp briefly into ice-cold water.
  67. 67. Let the shrimp drain well.
  68. 68. Roast sesame seeds without fat in a non-stick pan.
  69. 69. Cut a sheet of nori (seaweed) into very thin strips with scissors.
  70. 70. Rinse the salmon fillet.
  71. 71. Dry the salmon fillet.
  72. 72. Slice the salmon into thin slices.
  73. 73. Let the cucumber slices drain in a sieve.
  74. 74. Mix the sushi rice with the nori strips.
  75. 75. Divide the rice among 4 bowls.
  76. 76. Sprinkle some sesame seeds over the rice.
  77. 77. Place the cucumber slices on the rice.
  78. 78. Place the omelet slices on the rice.
  79. 79. Place the shrimp on the rice.
  80. 80. Place the salmon slices on the rice.
  81. 81. Sprinkle the remaining sesame seeds over the bowl.
  82. 82. Serve the sushi bowl.

Nutrition per serving