I daydream of having all my go-to recipes drawn like this - with a 0.1 Sakura Pigma micron pen, Kuretake brush pen (similar), on 5x7” bright white watercolor paper. I only have a few so far but I’ll keep adding them.

Since we’re reducing grocery trips, I browsed around online for where to find ingredients without an extra trip to my usual Asian shops. These are all available at non-Asian grocery stores and/or Amazon! I included notes on where to find ingredients at the end.

My current recipe criteria:

Balanced with option to add lots of veggies
Toddler can eat it independently
Possible to prep ahead or here and there when I get a chance
Delicious and varied so I don’t get bored

I go back and forth between cooking and painting during my daughter’s nap times, so I like to prep ahead to give my future self time to paint. The nice thing about this is you can prep ahead and store in separate containers. When you’re ready to eat, build it like a Chipotle meal, and it’ll last a few meals!

If you have access to sashimi-grade tuna, you can try my previous recipe for Spicy Tuna!

There are hundreds of versions online including vegetarian ones like from Cookie + Kate (Vegetarian), Tasty Co (California Roll Bowl), Pickled Plum (Vegetarian), but this is how I love my bowl:

INGREDIENTS

BASE

1 C rice (short/medium grain)
½ C rice vinegar
¼ C sugar
1 t salt

MAIN (Select 1)

A) 1 lb salmon/ shrimp

B) 1 package imitation crab* + 4T mayo

C) 12 dried shiitake + 1 T soy sauce + 1 T sugar + 2 t sesame oil

TOPPINGS

1 cucumber (“salt-massaged”)
1 large avocado
Soy sauce
Toasted sesame seeds

OPTIONAL

Pickled ginger**, furikake, torn seaweed sheets, wasabi***
Tamago-yaki - sweet/savory rolled egg omelet

METHOD

1. Cook rice - Use a little less water than usual because you will add the vinegar after OR skip and make it a salad.

2. Prep vinegar - Meanwhile, in a glass container, microwave the vinegar, sugar, and salt for 1-2 minutes. Let cool.

3. Pick main option -

A) Salmon or shrimp: Glaze with soy sauce + sugar or mirin. Pan fry until barely cooked since seafood keeps cooking with residual heat.

B) Imitation crab: Pulse in a food processor for crab-like shreds. Put in a bowl. Add some mayo to taste, 1T at a time. Optional: add chili garlic sauce or sriracha.

C) Shiitake: Rehydrate dry caps in 1 ½ C water.

In a pan, combine rehydrated caps with 1 C soaking water, soy sauce, sugar, and sesame oil. Simmer until most of the liquid has evaporated.

4. Combine rice and vinegar in a large bowl, gently without mashing rice.

5. Cucumber: Mandolin slice and generously sprinkle with salt. Leave for 10 minutes. Squeeze out all liquid. Toss with a splash of rice vinegar and a pinch of sugar.

6. Avocado: Slice right before eating.

7. Assemble: Add rice, then main, and veggies. Splash on soy sauce.** Top with any combination of toppings.

*Imitation crab from Whole Foods has very few ingredients, all recognizable - the cleanest taste of packaged imitation crab I’ve tried so far.

**The Ginger People pickled ginger jar with real sugar is the best by far!

**If adding wasabi, combine with soy sauce first.

Notes on where to buy

in alphabetical order (besides Asian grocery stores)

You may notice I mention Trader Joe’s and Costco often since those are my most frequented shops.

Furikake: Almost anywhere including Trader Joe’s. I can’t believe it! I used to get comments about “fish food” in my rice.
Imitation crab: Safeway, Whole Foods (favorite, see note* above), Sprouts. Not at Trader Joe’s or Costco.
Pickled ginger: Safeway, Whole Foods, Sprouts, Target. Not at Trader Joe’s or Costco. Recommend Ginger People Pickled Sushi Ginger!
Seaweed sheets (unseasoned): Safeway, Whole Foods, Sprouts, Target, Amazon.
Seaweed snacks (seasoned): Anywhere including Trader Joe’s and Costco.
Shiitake: Fresh available in most grocery stores in the Bay Area.
Toasted sesame seeds: Anywhere except Trader Joe’s and Costco.
Wasabi: Safeway, Whole Foods, Sprouts, Target, Amazon. Not at Trader Joe’s or Costco. Recommend “real” or “premium” that includes wasabi, not horseradish.

If you try this let me know what you think and send me a picture of your bowl!