Some things about my kids just make perfect sense. Like how they were both early talkers, not shy, athletic, and high…HIGH…energy. That apple really doesn’t fall from the tree. And how Haley dotes on her little bro, like he’s a doll, and how Trevor is more independent, second kid and all.
But when Haley, who’s a parent’s dream come true as far as food goes, gets completely excited at the thought of going to In and Out Burger, I can’t find the logic. And Trevor, who’s…well…not a dream come true in the food department, requests sushi if given the opportunity to eat out, I feel like taking his temperature.
I embrace it, though. Of course! If this is how I get fish in my boy, then so be it. Unfortunately, I can’t afford it on a regular basis. So when I saw these Slacker Sushi Bowls, I knew they’d be a winner for his belly and my bank account.
I adapted them to eliminate any cooking involved, since it’s been in the 90’s here, and changed up the ingredients slightly to save money. They’re basically deconstructed California Rolls, minus the rolling. So if you’re into that sort of thing, you’ll love them. We did!
To make the prep way easier and faster, I pulled out my handy-dandy julienne peeler from OXO. It’s a gift, I tell ya. And you all need one. And at least 2 of you have a chance to get one for free, courtesy of OXO.
There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall.
Want to increase your chances? You can leave a comment here and on Facebook.
THIS DRAWING IS NOW CLOSED
UPDATE on May 30th:
The lucky winners are Ari and Nancie Nelson. Congrats! Contact me with your snail mail and claim your prize!
Slacker Sushi Bowls
Makes 4 servings
Prep time: 25 minutes
• 1 cup uncooked white rice
• 4 teaspoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 large carrot, peeled, and cut into matchsticks
• 1 medium cucumber, peeled, seeded, and cut into matchsticks
• 6 ounces imitation crab meat (Surimi Seafood Sticks), sliced or chopped
• 1 avocado, peeled, pitted, and cubed
• 1 square sheet toasted Nori seaweed, crumbled into small pieces
• 1 tablespoon toasted sesame seeds
• soy sauce and/or wasabi (optional, but recommended)
Cook rice according to package directions. Let cool to room temperature.
In a small bowl, combine the rice vinegar, sugar and salt. Microwave 30 seconds; stir until the sugar dissolves. Pour vinegar mixture on the rice and stir gently to combine. Mix in the carrots, cucumbers, and crab.
Serve in bowls and top with avocado, seaweed, and sesame seeds. (If you’d like, add soy sauce or wasabi, to taste.) Serve immediately.
(adapted from Ezra Pound Cake)