California Roll Sushi Bowls
Especially if you like canning. Or you’re thinking about canning. Or you’re thinking about liking canning. Or if you know someone who likes canning. Or if you eat. At all.
You’ll love Rebecca’s talent for delightful and witty writing. She is a wealth of information and an excellent cook, but she writes like you’re besties and you’re sitting in her kitchen while she’s showing you some tricks. Completely unpretentious.
I received a review copy of Not Your Mama’s Canning Book along with a jar of Rebecca’s Korean BBQ Sauce, and dang. I love Asian BBQ, and I think this was the best sauce I have ever eaten.
I wanted to make the Korean Inspired Flank Steak Lettuce Wraps with the BBQ sauce and noticed that she recommended the Ginger Pickled Carrots to go with it.
I’m not a serious canner. In Rebecca’s description of the most prevalent types of canners I’m a combination of the “Fearful Canner” and “Not Actually a Canner at All” aka “The Mooch” (Thx for the jam, Grandma!!) I do own a waterbath canner, though, and I whipped these carrots out during a naptime one afternoon. That’s about as long as I can stand in a canning session.
Like, the hardest part was waiting for the giant pot of water to boil. And I just used the shredding disk on my food processor to cut the carrots. Now I have three pints of sweet, gingery carrots to use on Asian lettuce wraps and in sushi bowls! (I’ll talk about those in a sec.)
I can’t wait to try her Chile Infused Honey, Smoky Roasted Salsa, and Tikka Masala Sauce.
So I can make Chicken Tikka Masala super crazy fast. I love that her book includes recipes and ideas to best use your canned goodies!
This was my favorite though…
I was dying to try her California Roll Sushi Bowls with those Ginger Pickled Carrots.
I tweaked it a little and made some paleo modifications. Most of the family ate rice, but I’m realizing I need to pace myself with that stuff because I tend to overeat, so I used some leftover Roasted Cauliflower Rice (with ginger added). I also made some shrimp and rockfish marinated in coconut aminos, lime, ginger, and chile sauce.
I included her original recipe below with my changes in the notes. These are so versatile though! You can throw anything on there that you’d put in a sushi roll. My kids even requested that I pack these in their lunches when they start school in a couple of weeks.
Many, many congratulations to Rebecca and her book! Now that I’m nearly finished with a book of my own, I’m realizing how much hard work it takes to put one of these together — and take photos.
And here’s the California Roll Sushi Bowl Recipe I promised you….
Update 2/13/17: We have started having sushi bowls every Sunday! You can check them out for topping ideas over on my Instagram feed (#perrysushibowls). If you make one and post it, please tag me or use the hashtag #sushibowlsunday so I can see!