Scattered Brown Rice Sushi Bowls Recipe

Name: Scattered Brown Rice Sushi Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 cups short-grain brown rice; 1 Tbs. sake; 2 1/2 Tbs. rice vinegar; 1 1/2 tsp. sugar; 3/4 tsp. coarse salt; 2 Tbs. low-sodium soy sauce; 2 Tbs. toasted sesame oil, divided; 1/4 tsp. wasabi; 2 12-oz. pkgs. smoked tofu, drained and cut into bite-size pieces; 2 cups frozen baby peas, thawed; 2 cups frozen corn kernels, thawed; 2 Tbs. minced pickled ginger; 2 green onions, thinly sliced

Servings: persons

113 cups short-grain brown rice
1 Tbs. sake
2 1/2 Tbs. rice vinegar
1 1/2 tsp. sugar
3/4 tsp. coarse salt
2 Tbs. low-sodium soy sauce
2 Tbs. toasted sesame oil, divided
1/4 tsp. wasabi
2 12-oz. pkgs. smoked tofu, drained and cut into bite-size pieces
2 cups frozen baby peas, thawed
2 cups frozen corn kernels, thawed
2 Tbs. minced pickled ginger
2 green onions, thinly sliced

1
1.To make Sushi Rice: Rinse rice under cold water.
2
Bring rice, 123 cups water, and sake to a boil in saucepan.
3
Reduce heat to low, cover, and simmer 10 minutes.
4
Let rest 10 minutes off heat.
5
Whisk together vinegar, sugar, and salt in bowl.
6
Transfer rice to large bowl, and drizzle half of vinegar over rice, cutting through with wooden spoon.
7
Continue adding until vinegar is absorbed.
8
Cover with damp cloth, and cool.
9
To make Topping: Whisk together soy sauce, 1 Tbs.
10
water, 1 Tbs.
11
sesame oil, and wasabi in bowl.
12
Heat remaining 1 Tbs.
13
sesame oil in skillet over medium heat.
14
Add tofu, and saute 5 minutes, or until crisp.
15
To serve: Pack 3/4 cup Sushi Rice into 4 bowls.
16
Top with peas, corn, ginger, onions, and tofu.
17
Drizzle with soy sauce mixture.

19562

kcal

Calories

104

Fat

4186

Carbs

381

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 113 cups short-grain brown rice, 1 Tbs. sake, 2 1/2 Tbs. rice vinegar, 1 1/2 tsp. sugar, and more.

Yes, Scattered Brown Rice Sushi Bowls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scattered Brown Rice Sushi Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions