The Armitano Sushi Bowls!

If you didn't already know this: my husband and I really love sushi. We love it all- fried, raw, crazy... if it's sushi, it isn't safe. We also love poke, the newest trend sweeping the continental US. (It's a Hawaiian original, from what I've heard.) Regardless, it's also delish.

Recently, we decided to start trying to make our own poke bowls. But I said to myself, wait. What if this poke bowl had sushi rice? And the Armitano Sushi Bowl was born. 

The pic I sent to my mom and  willaheart  as I was enjoying my kitchen success. Obviously this is some great camera work.

The pic I sent to my mom and willaheart as I was enjoying my kitchen success. Obviously this is some great camera work.

(Disclaimer: I know that there is already such a thing as a chirashi sushi bowl in this beautiful world, because I love chirashi bowls- see paragraph 1. This is a little different though. Even if it's not, just let me shine. You're going to love this. Especially if your access to gorgeous sushi-grade fish is limited.)

Living in Columbia, our access to gorgeous and varied sashimi grade fish (fish you can eat raw, safely) is limited. We can get tuna some days, and then shrimp and krab (artificial crab meat) all the time. I've often considered trying some scallops or salmon that look really good, but the people at the seafood counter and Andrew always say "No, Megan, don't do that. Bad idea." So I don't. If you can get all of the things, get them! Whatever is priced best is what I would go for. (The reason I say it's nice when we are limited is that the fish is marinated, so there is some nice flavor where the tuna flavor may not be as perfect.)

you will need:

1 seedless cucumber, 1 carrot

2 sashimi-grade tuna steaks

1 package of krab (I get mine from Whole Foods) or 1/2 pound of shrimp (or both if you're having a party)

1 cup frozen edamame

1 avocado

1 mango or can of pineapple rings

rice wine vinegar

soy sauce

1 clove of  garlic

1 small knob of ginger

sugar, salt

sesame seeds, sesame oil

chili oil, chili flakes*


siracha aioli* (Stonewall Kitchen's is very good, but you can also make your own if you're feeling sassy.)

seaweed salad, squid salad (I picked mine up from the grocery store!)

 *Please note: some like it hot. I definitely like it hot. This recipe is for a happy medium. If you don't love the heat, adjust accordingly. Also, you'll need about 100 small bowls. Just kidding, but this is definitely not a one-bowl gig.

**Also note: this is super flexible. Add or take away anything you don't like! 

1. So to start the recipe: Make your sushi rice. We get whatever kind is available, and we follow the package directions. Do that. The best part of sushi rice is the rice vinegar/sugar/salt mixture that goes on at the end, so be sure not to forget it.. If your package doesn't tell you, look up the best ratio for the amount you've cooked. Also, you'll need a wooden or glass bowl to mix and cool the rice in. I'm told it's important. (Alternate option: go to your local sushi place and ask for a few to-go containers of sushi rice! They definitely know what they are doing.)

2. Marinate the tuna and krab/cooked shrimp: In a bowl, mix 2 tbsp. soy sauce, 1 tsp rice wine vinegar, 1 tsp sesame oil, 1 tsp sesame seeds, 1 tsp chili flakes, 1 clove of garlic, roughly chopped, 1 knob of ginger, roughly chopped, 1 tsp chili oil, and 1 tsp of sugar. Cube tuna and krab or shrimp, mix, and chill. ***Be sure to tell your guests that chunks of ginger and raw garlic were in the marinade if you don't feel like picking it out later!

3. Pickled cucumber and carrot: This is one of my favorite parts. Julienne the carrot and chop seedless cucumber into half slices. In a small bowl, mix 2 tbsp rice vinegar, 2 tsp sugar, 1 tsp salt, and 1 tsp chili flakes. Microwave to dissolve sugar, and let cool. Taste, adjust to what you like, and add carrots and cucumbers. Chill.

4. Edamame: heat according to directions. Done.

5. Chop mango or pineapple into bite-sized pieces. Chop avocado into cubes. Done.

6. Put everything together on the counter for easy access. Get your bowls ready.

Optional: If your tuna had some strange scraggly pieces, chop those finely and mix with aioli. Spicy tuna!

A little better than the first picture. Ready for assembly!

A little better than the first picture. Ready for assembly!


Sushi rice goes first. On top, add whatever toppings you like. Mine usually has pineapple, seaweed and squid salad, marinated tuna and krab, pickled veggies, and siracha aioli, and wasabi. (I hate avocado) Andrews is mine plus avocado and mango, minus wasabi. Have fun with it!

Megan CarnComment