My parents recently sent me a text that said a “Sushi Bazooka” was on the way and to watch for it in the mail. What the heck? A what?? My mom said that my dad saw it on television or Amazon or somewhere, and he decided that they needed one. He also decided that my brother and I needed one. Alrighty then! I can’t laugh at my dad too hard. My love for kitchen gadgets clearly comes from him. He texted me the other day to tell me he had just found a pressure cooker in the garage he’d never even used and forgot he had. I’m going for a visit to Maryland this weekend and though my parents will be out of town, I’m staying at their house. I might have to see what else in that garage!
Anyway, the “Sushi Bazooka” post will be coming soon since you know I have to review and link you up to this contraption. In the meantime, I want to share a 21 Day Fix Approved sushi “unroll.” This sushi bowl is sure to hit the stop for you raw fish lovers out there. I found my “sushi grade” tuna at Sprouts. The butcher recommended that I trim a very thin slice off each side of the steak and wash well before consuming. She said that although the tuna is “sushi grade,” it is still cut on the same board as the other fish. I’m very glad she told me that, and I certainly took her advice.
Now that I know I can successfully work with raw fish, I am ready to tackle my Bazooka! Stay tuned!
Wanna see me make it live? Check out my youtube video and make sure you subscribe!
Also, here is a link to Steve’s Kitchen where I found the great instructions for the sushi rice.
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- 1/2 lb Sushi Grade Raw Tuna Steak
- 2.5 cups Cucumber, Diced
- 1/8 cups Green Onions, Chopped
- 1/2 TBSP Lite Soy Sauce Add more to taste, if needed
- 2 tsp Sesame Oil
- 1/2 Avocado, Sliced
- 1 TBSP Sesame Seeds optional
- *These instructions are based off an instruction video from Steve's Kitchen." Please see the link to the video below. Rinse sushi rice well to remove as much starch as possible. Combine rice, water, and dash of salt in saucepan over medium heat. When it starts to boil, turn heat down to simmer. Cover saucepan with a clean dish towel or aluminum foil and then place glass lid. (Make sure to fold the edges of your dish towel up and over the lid as to keep it safely away from your hot burner.) Do not disturb for 10 minutes. After 10 minutes, remove from heat and fluff with a fork. Place cooked sushi rice in a plastic or wooden bowl.
- In a small sauce pan, add rice vinegar and sugar and cook over medium heat. Stir and allow sugar granules to dissolve completely. Remove from heat, and drizzle over sushi rice. Stir gently with a plastic spoon.
- Thoroughly wash sushi grade tuna. On a clean service, dice tuna into small pieces. Place into bowl.
- To the tuna, add diced green onions, lite soy sauce, sesame oil, salt and pepper. Stir well to coat tuna.
- Build each serving by adding 1/2 cup rice, 1 and 1/4 cup cucumbers, 1/2 of the tuna mixture, and 1/4 avocado to two bowls. Sprinkle each bowl with 1/2 TBSP sesame seeds.
You will prepare more rice than you need for this recipe. I did this purposely in case you want to use additional rice in your bowl. If you are following 21 Day Fix, I recommend using the 1/2 cup that I put in the instructions as this equals one yellow. If you are not following the Fix, you may add as much rice as you like to your bowl. You may have family members (in my case, my husband) who will want a lot more than a half cup. The rice recipe works equal parts rice to water, so adjust up or down as needed.
The counts for the bowls assembled as listed in the instructions: 1 Red, 1 Yellow, 1 Green, 1 Blue, 1 Orange