The pic is terrible and maybe this should be "close enough" but it could easily be adapted to be entirely med diet compliant. As I made it tonight, I will call it med diet friendly lol!
Make your rice however works best for you. I used my rice cooker and brown calrose rice. Make a mixture of 3 parts rice vinegar and 2 parts soya sauce and add a pinch of sugar if you'd like (fine to leave out too). Pour it over your rice just to moisten it a little when it's done, saving a bit to add to your bowl as you build it.
Start with adding rice to your bowl then the add ons of your choice…cucumber, carrot, and avocado are good choices. Tonight I also added radish and edamame.
Salmon is amazing in this and so is crab. Tofu would be really good too. Tonight I only had fake crab so that's what I used and put it on top of the veggies.
Top it all with pickled ginger, nori pieces, and sesame seeds. Drizzle with the leftover rice vinegar/soya sauce mix. Add any sauces you might like…tonight I used a little sriracha mayo (literally just mix as much sriracha as you like into mayo or skip the mayo and just use sriracha if you'd prefer) and a splash of Bachan's Japanese BBQ sauce because it's amazing and has such a nice punch of flavour. That and the sriracha mayo move it more towards the "close enough territory haha but you can definitely do without either if you want to be more strict! Sometimes I drizzle a little toasted sesame oil on the whole thing to for that extra something something.
It was hot hot hot here today so this really hit the spot! I also don't have any good sushi restaurants anywhere near me so this scratches that itch a bit without fiddling with making my own rolls. I can jam a lot more veggies into me this way anyways!
by blood_bones_hearts
2 Comments
Looks great! I have been hyperfixating on something similar. So easy, and light on hot days.
I make something similar to this. Admittedly, it is one of the occasions I use white sushi rice because it’s so much more enjoyable. I toss the rice with seasoned rice vinegar just how you would to make sushi rice. I also like to include mirin scrambled egg and roasted sweet potato but I omit the pickled ginger because it’s more of a palate cleanser for me that a topping (and I can take it or leave it). I also like a drizzle of Sriracha mayo but I’m generally not a fan of too many sauces on my sushi so I wouldn’t do bbq sauce – just some soy sauce.
I agree it’s not 100% compliant but it’s close enough and very tasty!