Food Therapy recipe
Cream Cheese Sushi Bowl
Ingredients
For the Sushi Rice:
180 grams sushi rice or short-grain rice, 240 ml water, 1½ tablespoons rice vinegar, 1 teaspoon granulated sugar, ½ teaspoon salt
For the Layers:
1 large ripe avocado, 1 teaspoon lemon or lime juice, 200 grams cream cheese, 350 grams skinless sushi- or sashimi-grade salmon fillet, 2 tablespoons soy sauce, 1 teaspoon sesame oil (optional), 1 tablespoon white or mixed sesame seeds
For Serving:
4 nori sheets, soy sauce, wasabi and pickled ginger (optional)
180 grams sushi rice or short-grain rice, 240 ml water, 1½ tablespoons rice vinegar, 1 teaspoon granulated sugar, ½ teaspoon salt
For the Layers:
1 large ripe avocado, 1 teaspoon lemon or lime juice, 200 grams cream cheese, 350 grams skinless sushi- or sashimi-grade salmon fillet, 2 tablespoons soy sauce, 1 teaspoon sesame oil (optional), 1 tablespoon white or mixed sesame seeds
For Serving:
4 nori sheets, soy sauce, wasabi and pickled ginger (optional)
Method
1. Rinse the Sushi Rice
Place the rice in a large bowl and cover it with cold water. Gently rinse the rice, changing the water several times, until the water runs clear.
2. Cook the Rice
Place the rinsed rice and 240 ml of water in a small saucepan. Bring to a boil, then cover and reduce the heat to low. Cook for 12–15 minutes, or until all the water has been absorbed.
3. Rest the Rice
Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes. This allows the moisture to distribute evenly throughout the rice.
4. Prepare the Sushi Seasoning
Combine the rice vinegar, sugar, and salt in a small bowl. Whisk thoroughly until the sugar and salt dissolve. If necessary, warm the mixture briefly to help them dissolve.
5. Season the Rice
Transfer the cooked rice to a large bowl. Pour the prepared vinegar mixture over it and gently fold with a spatula without crushing the grains. Allow the rice to cool to room temperature.
6. Create the Rice Layer
Transfer the cooled sushi rice to a medium-sized rectangular glass dish. Gently press it down with the back of a spoon to form a smooth, even layer.
7. Prepare the Avocado
Cut the avocado in half, remove the pit, and slice it thinly. Drizzle the slices with lemon or lime juice to prevent browning.
8. Add the Avocado Layer
Arrange the avocado slices evenly over the rice, covering the entire surface.
9. Add the Cream Cheese Layer
Spoon the cream cheese over the avocado. Carefully spread it with the back of a spoon to create a smooth, even layer.
10. Prepare the Salmon
Cut the chilled sushi-grade salmon into 1–1.5 cm cubes. Keep it refrigerated until ready to use.
11. Create the Salmon Layer
Evenly distribute the diced salmon over the cream cheese, making sure the entire surface is covered.
12. Add the Sauce
Drizzle the soy sauce evenly over the salmon. Add the sesame oil as well, if using.
13. Sprinkle with Sesame Seeds
Sprinkle the white or mixed sesame seeds evenly over the salmon.
14. Chill
Cover the dish and refrigerate for 15–20 minutes to allow the layers to set. Serve it the same day, as prolonged refrigeration may affect the texture of the avocado and rice.
15. Serve with Nori
Cut the nori sheets into small squares. Spoon a portion of the prepared sushi bowl onto each piece of nori and serve immediately.
Place the rice in a large bowl and cover it with cold water. Gently rinse the rice, changing the water several times, until the water runs clear.
2. Cook the Rice
Place the rinsed rice and 240 ml of water in a small saucepan. Bring to a boil, then cover and reduce the heat to low. Cook for 12–15 minutes, or until all the water has been absorbed.
3. Rest the Rice
Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes. This allows the moisture to distribute evenly throughout the rice.
4. Prepare the Sushi Seasoning
Combine the rice vinegar, sugar, and salt in a small bowl. Whisk thoroughly until the sugar and salt dissolve. If necessary, warm the mixture briefly to help them dissolve.
5. Season the Rice
Transfer the cooked rice to a large bowl. Pour the prepared vinegar mixture over it and gently fold with a spatula without crushing the grains. Allow the rice to cool to room temperature.
6. Create the Rice Layer
Transfer the cooled sushi rice to a medium-sized rectangular glass dish. Gently press it down with the back of a spoon to form a smooth, even layer.
7. Prepare the Avocado
Cut the avocado in half, remove the pit, and slice it thinly. Drizzle the slices with lemon or lime juice to prevent browning.
8. Add the Avocado Layer
Arrange the avocado slices evenly over the rice, covering the entire surface.
9. Add the Cream Cheese Layer
Spoon the cream cheese over the avocado. Carefully spread it with the back of a spoon to create a smooth, even layer.
10. Prepare the Salmon
Cut the chilled sushi-grade salmon into 1–1.5 cm cubes. Keep it refrigerated until ready to use.
11. Create the Salmon Layer
Evenly distribute the diced salmon over the cream cheese, making sure the entire surface is covered.
12. Add the Sauce
Drizzle the soy sauce evenly over the salmon. Add the sesame oil as well, if using.
13. Sprinkle with Sesame Seeds
Sprinkle the white or mixed sesame seeds evenly over the salmon.
14. Chill
Cover the dish and refrigerate for 15–20 minutes to allow the layers to set. Serve it the same day, as prolonged refrigeration may affect the texture of the avocado and rice.
15. Serve with Nori
Cut the nori sheets into small squares. Spoon a portion of the prepared sushi bowl onto each piece of nori and serve immediately.
Used in this recipe
Artisan Ceramic Plate Set
$19.99