Poorman's Sushi Bowls

Fish. Good and good for you. Comes in a can, and fairly inexpensive from the grocery store seafood section. In fact, some stores that offer take-home meals offer sushi. I love it. Beats out done-to-death Chinese food in my book. But there are a couple problems that go along with this:

1. Location. You may not live in an area where sushi is a big seller. That was me a couple years ago. My first taste of sushi came with a trip to NYC. Sure, I had bragging rights over most of my peers, but I'd be quietly jonesing for it until I left for college.
   
2. Quality. The grocery store isn't so much interested in freshness, as it is in making money on a popular alternative. To be honest, some small percentage of sushi bars are the same way. Despite what any non sushi eater may think, when it is at its freshest, raw fish does not smell. The slightest of slight odors is ok if that's all you have access too, but sushi made while you're looking at it is usually always best.
3. Price. As a reader of this blog, chances are you're here for cheap cooking ideas. Chances are also pretty good that you're not about to spend 12 bucks on a couple little pats of rice with pieces of eel laid on them. Never fear, for I am here.
   

Commonly known as Chirashi-sushi (scattered fish), this is the perfect alternative to your fishy desires. This type of sushi is served in a bowl on a bed of rice. Artistically, it is arranged with veggies around the outer edge, and the meat in the middle. The traditional form uses up to 9 items, but work with what you got. You may want to go the distance and attempt to make real honest-to-goodness sushi rice, which is somewhat helpful if you are going to be using chopsticks. There are plenty of good recipes for that online. In my rendition I just sort of wing it. Feel free to follow along.

Sushi Bowls (pronounced chee-Ra-shee soo-shee)

For the fish:
canned or fresh* tuna/albacore/salmon (the pre-flavored fillets that come in foil packets are pretty good - just cook them!)
imitation crab
seafood mix (baby cuttlefish, mussels, squid, cubed fake crab, etc){cook this stuff!!}

*Please only use sushi grade raw fish to avoid getting sick. If you can't get fish that fresh, cook whatever your going to use.

Any vegetable you happen to have, though I recommend:
cucumber
radishes (daikon)
leaf greens (I prefer using lightly sweated cabbage)
carrots
baby corn

For the rice:
vinegar (rice vinegar preferred)
sugar
salt

soy sauce
wasabi (or horseradish, which is what most wasabi is made of since Japan doesn't export the real deal due to its rarety.)
ginger either fresh, pickled, or powdered


Prepare the rice as per the instructions. Now is the time to check out legit sushi rice recipes, otherwise, continue reading. If you're using leftover rice, microwave it with a little water to soften it back up. Per one cup of cooked rice, mix 2 1/2 to 3 Tbsp of vinegar with one tsp of sugar and several dashes of salt into a small container. When the rice is still warm empty it into a wooden or glass bowl and gently mix in the vinegar mixture. Do Not Use a metal bowl or spoon, it screws up the way the starches form in the rice. Mix it around till the rice cools off, use a fan if you need to, or you can eat it warm, its all good.

Next prepare the fish and vegetables. Drain the canned fish, cook the fresh stuff, cut it into manageable pieces. Clean and cut the veggies. set it all aside.

When you're ready to make the dish, get a bowl and fill it half way with rice. Arrange the greens around the bowl, and place the fish in the middle. Sprinkle with soy sauce and add ginger. Sprinkle the fish with lemon if you wish. Place a small dollop of wasabi on one edge of the bowl. Bust out your chopsticks and dig in.




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