New (3) from $28.99 Sold by Ichiban-Japan and Fulfilled by Amazon. JapanBargain Hangiri Wooden Sushi rice Bowl 13 inchDetailsInomata Japanese Rice Washing Bowl with Side and Bottom Drainers, White FREE Shipping on orders over . Inomata Japanese Rice Washing Bowl with Side and Bottom Drainers, White Hangiri wooden sushi rice bowl with lid (33cm(13")) Hangiri Temaki sushi kit (27cm (10.6")) Hangiri - Wooden Sushi Rice Tub for preparing steamed rice for sushi. 13 x 13 x 3 inches 1.2 pounds (View shipping rates and policies) 4.0 out of 5 stars #51,845 in Home & Kitchen (See Top 100 in Home & Kitchen) #12 in Kitchen & Dining > Tabletop > Bowls > Rice Bowls Fast shipping, good bowl but mats ans spoons too small. Product was poorly built. Large split crack in the wood was just filled with sawdust and lightly glued. Small and just right size. Practical product, reasonable price. No complains so far. I love this set.

Well made, use all the time. Fast delivery.... good quality.Confession: I used to think that sushi was weird and gross. I mean, seaweed and raw fish? Who would want to eat that?! But I heard people raving about it—people I respected—so I figured it couldn’t be all bad. After giving it a few tries, I was hooked. If you’re still a bit hesitant about sushi, you should give these rice bowls a try. They’re easy to put together, and you can customize the ingredients to your liking. And if you’re an avid sushi roll lover, this is a fun, different way to get those flavors! Start out with your rice. You can use any kind of rice you want. I use long grain white, but of course you could use sushi rice as well. Put it in a fine-mesh sieve and give it a good rinse. Then cook it the way you normally cook rice but leave out any salt. Here’s what gives the rice that signature sushi flavor: rice vinegar, sugar, and salt. Mix some up in a small bowl. Once the rice is done cooking, pour the vinegar mixture over it and give it a gentle stir.

This part is really up to you. These are some of my favorite toppings: pickled ginger, wasabi, soy sauce, avocado, carrots, toasted sesame seeds, seaweed snacks, and Sriracha mayo. I also like to have a source of protein. jiro dreams of sushi online watchHere, I simply baked salmon in parchment paper with soy sauce, coconut aminos, garlic and ginger powder. where to order sushi plattersI’m too chicken to use raw fish because I don’t have a source for sushi-grade salmon. how to make sushi rice with white vinegarBut feel free to use raw fish if you have a source you can trust.where to buy sushi utensils

You could also use crab, shrimp, or whatever you like! Now it’s time to build your bowl! Sprinkle with some (toasted!) sesame seeds. You could also use black sesame seeds if you want to be all fancy. I really like the flavor that pickled ginger adds. I’ve heard that this is supposed to be more of a palate cleanser, but I just can’t get enough of it!How I love thee. If you’re afraid to try seaweed, toasted seaweed snacks are a great way to get you started. The sesame- and wasabi-flavored ones are especially yummy. You can also add a drizzle of soy sauce (but don’t go overboard or you’ll have a salt bowl). I highly recommend Sriracha mayo. My toddler eats it by the spoonful. Oooh, I wish I had this bowl in my hands right now! My dad and sister insist that wasabi is essential for sushi. Personally, I can take it or leave it—it’s good and adds some spiciness, but I don’t HAVE to have it. Here are some ideas for additional toppings:

Now, I know that sushi experts could tell me all about how I’m doing things wrong. I’d love to learn how to improve my sushi rice bowls! Have you ever tried sushi? What toppings would you add to these sushi rice bowls? Sushi Rice BowlsMay 8, 2016 Prep Time:15 MinutesDifficulty:EasyCook Time:15 MinutesServings:4 Servings Lunch Recipes from The Kitchn Recipe: Vegan Sushi Rice Bowls (Image credit: Maria Siriano) One of my favorite takeout lunches from Whole Foods is their sushi rice bowl, which usually contains a mixture of fish and vegetables over a bed of sushi rice. Since I don't have easy access to sashimi-quality fish, vegetable-based rice bowls are much easier (not to mention more budget-friendly) to throw together at home! This rice bowl is chock-full of delicious vegetables and hearty enough to make a satisfying lunch or dinner. The first time I made these rice bowls, I had planned to season the rice like traditional sushi rice, as well as make a dressing for the vegetables.

As fate would have it, I forgot to season the rice and realized that the tangy miso dressing was flavorful enough on its own that I could just drizzle some of it directly on the ginger-flavored brown rice instead! As for the toppings, I have spring on my mind right now, so I used a combination of sautéed asparagus, crunchy sliced radishes, leafy radish tops tossed with the dressing, and creamy avocado. Feel free to change up the vegetables to whatever's in season or catches your eye, though. If you like a little spicy heat, you can also sprinkle a little togarashi (Japanese seven-spice) on top of everything, but even some sesame seeds and shredded seaweed on their own are great finishers for these rice bowls. These pretty rice bowls hit all the marks for me: delicious, full of veggies, satisfying, and easily adaptable to whatever I happen to have in my crisper drawer. Vegan Sushi Rice Bowls 1 cup short-grain brown rice 1 tablespoon vegetable oil 1 tablespoon minced peeled fresh ginger

1 teaspoon vegetable oil 1/2 bunch (about 8 ounces) asparagus 1 bunch radishes with tops attached, washed and dried 2 tablespoons vegetable oil 2 tablespoons red miso paste 1 1/2 teaspoons soy sauce or tamari 1 1/2 teaspoons packed dark brown sugar 1 1/2 teaspoons toasted sesame oil For the rice: Rinse the rice thoroughly and drain. Heat the oil in a small saucepan over medium heat until shimmering. Add the rice and ginger and cook, stirring frequently, until toasty smelling, about 1 minute. Add the water and bring to a boil. Reduce the heat to the lowest setting, cover, and cook until the rice is tender, about 45 minutes. Meanwhile, prepare the toppings and make the dressing. For the toppings: Trim the asparagus and thinly slice on the bias into 1-inch-long pieces. Heat the oil in a small frying pan over medium-high heat. Add the asparagus, season with salt, and cook, stirring occasionally, until crisp-tender, about 3 minutes; Thinly slice the radishes and set aside.