Sushi Cups/Bowl

Sushi Cups/Bowl

Sushi Cups/Bowl

Sushi Cups Bowl

Sushi Cups Bowl

Course Appetizer

Ingredients
  

  • 2 cups Perfect Sushi Rice (page 6)Bowl of cold water (to help informing the sushi cups – not necessary if making a Sushi Bowl)
  • 1 tbsp rice vinegar
  • ½ medium carrot, cut into thinmatchsticks
  • 2 radishes, sliced & cut into thinmatchsticks
  • ½ Lebanese cucumber, seeded & cutinto thin matchsticks
  • 1 green shallot, thinly sliced
  • ½ mango, peeled & cut into smallcubes
  • ½ avocado, thinly sliced
  • Sesame oil
  • Soy sauce, reduced salt
  • Rice vinegar
  • Wasabi
  • Pickled ginger
  • Furikake

Instructions
 

  • Divide sushi rice between 3 bowls.
  • Top with a selection of the suggested foodsabove, finishing with a drizzle of each of thesesame oil, soy sauce, and rice vinegar, a pinchof wasabi, a piece of ginger and a sprinkle ofthe furikake.
  • Serve.

Notes

TIP: If making a sushi bowl, omit the nori and divide the rice among three individual bowls. Fill each with a selection of the vegetables and fruit and then drizzle each of the sauces, a dash of wasabi (to taste), pickled ginger and ½ teaspoon of the furikake.
Keyword cuisinart, Sushi Cups Bowl
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