Sushi Bowl with Surimi and Tahini Sauce
Have you ever tried sushi bowls? Here is a simple recipe for Sushi Bowl with Surimi and Tahini Sauce. What I like most about this recipe is that it requires no cooking, except for the rice, which you can also be cooked in advance. In addition, this recipe is super healthy because surimi is rich in protein and contains few calories!
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What is a sushi bowl?
A sushi bowl is simply a bowl of sushi rice topped with toppings like raw vegetables and usually fresh fish. The sushi bowl is eaten cold and is served with a sauce, such as in this recipe a creamy tahini sauce.
Usally, it is served with raw fish to remind of sushi. In this case, the raw fish must be ultra fresh. Ask for some advice in your supermarket before choosing fish randomly!
For this recipe however, I chose to top my sushi bowl with surimi and smoked salmon. Both have the great advantage of keeping for a long time in the fridge and therefore you can serve this sushi without risk (provided you respect the expiry dates, of course).
Plus, this sushi bowl with surimi is great to make ahead or even for a take-out meal (see my tips below).
Is surimi good for your health?
Originally, surimi comes from Japan where it is called kamaboko. It is a fish stick made from fish flesh.
Depending on the brand, you will find a content of between 25 and 40% fish. The Coraya brand surimi sticks I used to make this contain 40% fish flesh which is in the very high average and therefore a sign of quality.
Because of its composition rich in fish, surimi is an interesting source of protein. It is also low in fat and has only 56 calories* per 3-stick serving. Surimi is a great diet ally!
Finally, Coraya surimi is free of preservatives, coloring and artificial flavors. So where does its red colour come from? It is obtained from paprika, a natural colorant.
Although I am a big fan of surimi, I would advise you not to make it your sole source of fish. Vary your diet as much as possible!
*nutritional values of Coraya
More fish recipes?
- Fish Burger with Tartare Sauce
- Fish Tacos with Chipotle Sauce
- Onigirirazu with Surimi and Veggies
- Amok or Cambodian Fish Curry
Recipe for Sushi Bowl with Surimi and Tahini Sauce
For 2 servings you need the following ingredients.
Ingredients
For the sushi bowl with surimi
- 160 g sushi rice
- 6 surimi
- 100 g smoked salmon steak
- 1/2 cucumber
- 100 g edamame, frozen
- 1/4 red cabbage
- Sesame seeds
- Salt
For the tahini sauce
- 30 g tahini
- 1 tablespoon or 15 ml soy sauce
- 1 teaspoon water
- 15 g crème fraîche or sour cream
- 1 pinch of sugar
- 1/2 lime
Are you missing an ingredient? Here are some tips on how to replace certain ingredients.
Find the recipe on video!
Preparation
Cook the sushi rice as directed on the package.
Finely chop the red cabbage. Add a pinch of salt and lime juice. Massage the cabbage for a few minutes with your hands to make it more tender.
I advise you to use kitchen glove because the red cabbage stains!
Cut the cucumber into thin strips and form into small rolls. If using frozen edamame, place in a bowl with a little water and defrost in the microwave for 2 minutes. Drain them afterwards. Cut the surimi in 4.
For the tahini sauce, mix all the ingredients together and whisk for a few seconds with a fork or whisk to obtain a smooth sauce.
In a bowl, place the sushi rice, red cabbage, cucumber, edamame, salmon and finally the surimi in the middle. Finish with sesame seeds. Serve with the sauce.
Frequently Asked Questions
Can I substitute some of the ingredients ?
As with every blog post, here are some tips for substituting ingredients in this Surimi Sushi Bowl and Tahini Sauce recipe:
- Sushi rice : Sushi rice has a sticky texture and is very convenient for eating with chopsticks! However, if you don’t have any on hand, you can replace it with other types of rice or rice noodles.
- Smoked salmon steak: If you cannot find smoked salmon steak, you can use slices of smoked salmon. You can even choose fresh salmon as for sushi.
- Edamame: Edamame are not always easy to find. Personally, I buy them frozen and defrost them when I need them. They can also be found canned or fresh. If you don’t have any you can remove them or replace them with peas.
- Red cabbage: Red cabbage brings a little crunch and especially color to the bowl! You can replace it with carrots or beetroot to keep the purple color.
- Tahini: Tahini is a puree of sesame seeds. You can find it in oriental grocery stores. You can replace it with white almond or cashew nut puree.
Can we prepare this sushi bowl in advance?
Yes ! You can cook the rice in advance. Then, for the toppings, all can be prepared in advance and kept 2-3 days in the fridge, except for the cucumber which I don’t advise you to prepare more than 24 hours in advance because it might get dry.
Can we cook this sushi bowl lunch to go?
Absolutely! You can put the rice and all the toppings in a bento box or a box with a lid. For the sauce I advise you to put it in a separate container and pour it at the last moment.
Can we freeze this sushi bowl?
No, I don’t advise you to freeze this sushi bowl because raw vegetables don’t stand freezing well. However, you can freeze cooked sushi rice. Once cooled, place it in a sealed container or freezer bag, laid out flat. Then defrost it in the microwave or at room temperature for 6 hours.
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Sushi Bowl with Surimi and Tahini Sauce
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Ingredients
For the sushi bowl with surimi
- 160 g sushi rice
- 6 surimi
- 100 g smoked salmon steak
- 1/2 cucumber
- 100 g edamame frozen
- 1/4 red cabbage
- Sesame seeds
- Salt
For the tahini sauce
- 30 g tahini
- 1 tablespoon or 15 ml soy sauce
- 1 teaspoon water
- 15 g crème fraîche or sour cream
- 1 pinch of sugar
- 1/2 lime
Instructions
- Cook the sushi rice as directed on the package.
- Finely chop the red cabbage. Add a pinch of salt and lime juice. Massage the cabbage for a few minutes with your hands to make it more tender.
- I advise you to use kitchen glove because the red cabbage stains!
- Cut the cucumber into thin strips and form into small rolls. If using frozen edamame, place in a bowl with a little water and defrost in the microwave for 2 minutes. Drain them afterwards. Cut the surimi in 4.
- For the tahini sauce, mix all the ingredients together and whisk for a few seconds with a fork or whisk to obtain a smooth sauce.
- In a bowl, place the sushi rice, red cabbage, cucumber, edamame, salmon and finally the surimi in the middle. Finish with sesame seeds. Serve with the sauce.
