At once a deconstructed sushi roll and a modern grain bowl, this dish uses perfect ratios and technique, and is deeply comforting, delicious, and a cinch to execute at home.
with dashi, sake, sea salt, and ginger water, then topped with crab and avocado before steaming in a cedar basket that infuses the rice with the wood’s aroma. Garnished with briny roe, nori, cucumber, and sesame seeds, it’s a dish that celebrates Californian ingredients through the Japanese lens of, a traditional way of cooking that emphasizes harmony and the passing of the seasons.
, and while his recipe—at once a deconstructed sushi roll and a modern grain bowl—uses perfect ratios and technique, it’s deeply comforting, delicious, and a cinch to execute at home.Swirl the rice by hand in changes of cold water until water is clear; drain the rice.Add liquid to the rice in a medium donabe or pot, then bring to a boil on the stove.Gently bake the rice to finish cooking it, then let it rest to ensure the best texture.
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