Blogging with a new baby is a lot different than I expected. For one, I didn’t expect I would be getting any blogging done, but I do manage to crank out a post here and there, somehow- so that’s good.
Hitting an infant’s three month mark is exciting since most people will tell you that’s when it gets much, much easier. I don’t know exactly how it does, but I can vouch for the fact that it does. It’s probably some combination of the parents gaining some level of parenting mastery, and the fact that around that time your baby develops a schedule. Oh yes, a schedule.
Afternoon nap time. Oh, what a glorious thing it is.
Evie will nap here and there for short bouts in the morning but every day, around 12 or 1, she drifts off in to a beautiful nap which usually lasts anywhere from 2-3 hours.
During this time, I race around the house like a dog off a leash. Laundry! Gardening! iPod dance parties (with my headphones, obvs)! Lounging in the sunshine! LUNCH.
Do I have time to make something elaborate, stage it and then take pictures? Of course not. But if something is already made or takes less than 20 minutes to throw together, then GAME. ON.
That’s where these sushi bowls started. I craved sushi, but didn’t want to wake Evie from her nap to go get it. Like hell I was going to attempt sushi rice and cool it and roll everything up. By the time I got half of that done, she would be wailing to get up and that would be the end of that.
I needed sushi… without sushi. Lazy people sushi.
(well, lazy sushi for people who don’t have a sushi shop on every second corner like we do in Vancouver and/or can’t get to said corner for one reason or another)
If you want some protein, top the bowls with some sashimi-grade salmon or tuna- or even lox, if you’ve got any on hand (it’s cheaper and easier). I usually make these vegetarian, because it’s easier to keep the fresh ingredients on hand. Heck, you can even make them vegan if you’re so inclined.
Creamy avocado, sweet mango, crunchy green onion and salty seaweed dotted with toasted sesame. Served atop regular ol’ Jasmine rice (I attempted with sushi rice before, it’s not worth the effort and is far too glutinous for a bowl like this), and then drizzled with the most addictive sweet and spicy mayo concoction.
It’s everything I wanted in a sushi roll… but I didn’t have to leave the house or paddle-cool any sticky rice. Lazy? Yes. Awesome? Yes.
| Sushi Beach Bowls | Print |
- 1½ cups brown or Jasmine rice
- .
- Maple Sriracha Mayo:
- 3 Tbsp mayonnaise or Vegenaise
- 1 Tbsp Sriracha
- ½ tsp tamari or soy sauce
- 1 tsp lemon or lime juice
- 1 tsp maple syrup
- .
- 2 avocados, sliced or cubed
- 1 ripe mango, cubed
- 3 green onions, chopped
- 1 Tbsp Furikake rice seasoning*
- Cook rice with a sprinkle of salt. Set aside- we don't want it cooled completely but we also don't want it piping hot.
- In a small bowl, whisk together mayo, Sriracha, soy sauce, lemon juice and maple syrup.
- Divide the rice into two bowls. Top with avocado, mango, green onion and Furikake seaweed seasoning. Finish with a healthy drizzle of Maple Sriracha Mayo.
Leave a Reply