Of all of the takeout options available these days, the one I haven’t taken advantage of since the pandemic started is sushi. After all, one of the best parts about eating sushi is sitting at the counter and learning from the chef. So until I feel comfortable sitting inside a restaurant, any sushi or sushi-style dinner I eat will be homemade.
To make it easy, I skip the rolling and slicing and build my sushi in a bowl. Smoked and cured salmon, while not exactly the same as you’d get at a restaurant, work well as the fish component. Easy-to-find sesame-flavored seaweed snacks bring crunch and nori’s signature salinity.
Instead of cooking a pot of sushi rice, which takes a bit longer than 30 minutes, I like to pick up prepared sticky rice. This usually comes individually packaged and ready to microwave. You can combine four servings into one large bowl and zap it for a few minutes to heat through. From there, a drizzle of seasoned rice vinegar adds the salt, sugar and tang needed for proper sushi rice.
Finally, I like to prepare avocados two ways: as a thinly sliced garnish and as a sauce. For the sauce, simply mash one avocado until smooth, mixing in a bit of water and vinegar to thin it to a dollop-able consistency. If you must have a bit of heat, you can stir in wasabi paste to the sauce, or squeeze drops of Sriracha over the top.
Credit: Chris Hunt
Credit: Chris Hunt
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