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Sushi in a bowl

I found this sushi in a bowl recipe (http://www.101cookbooks.com/archives/...) on a food blog that I read and would love to make it for an upcoming gathering my running club is having. It is topped with sliced avocados, and I am wondering how long I can keep them from turning brown by dunking them in some of the citrus juice used in the dressing. Have any of you had any success keeping avocados an appealing color for 2-3 hours, or should I just make something else? Thanks!

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  1. why not assemble the bowls as much as you need to in advance, and just slice the avocado at the last minute?

    4 Replies
    1. re: goodhealthgourmet

      That's what I was thinking, too. Or if OP needs to have it sliced beforehand, sprinkle lemon juice and then keep it well wrapped in plastic wrap until needed.

      1. re: chowser

        Take the stone out, slice the avocado IN the skin, put the stone back in, and put the two halves back together. Wrap w/ saran. Green for at least two days. Use a spoon to scoop out slices. Really though, just taking the 2.1 seconds to slice the avocado when it's needed will be easy as pie.

        1. re: gordeaux

          Thank you for all your replies. I was planning to slice the avocados just before putting the dish out, but the it will likely be sitting out for 2-3 hours and I'm hoping that I can prevent them from turning before I pack it up. Any thoughts on how long they'll last with a bit of lemon juice sprinkled on them? Thanks again!

          1. re: gordeaux

            this is a GREAT tip....thanks!

      2. Or save yourself some worry, and skip the avocado entirely! This Mollie Katzen recipe is more like real sushi, and will give you ideas for other colorful stuff to add:

        http://www.molliekatzen.com/recipes/r...

        3 Replies
        1. re: bakergal

          there's not really anything of substance in that katzen recipe aside from the rice - the other recipe has tofu for protein & the avocado for healthy fats...although i guess you could just add the tofu to this one.

          1. re: goodhealthgourmet

            I guess I wasn't clear... I meant that OP could take some of the ingredients Katzen uses (carrot/yellow-squash/zucchini/snowpeas/greenbeans/cuke) and add them to the 101 Cookbooks salad for color, to replace the avocado. The tofu would stay (although there are a lot of tofu haters in the world).

            1. re: bakergal

              actually, it's my fault - read your post too quickly & didn't see the "will give you ideas for other colorful stuff to add" part.

              mea culpa :)

              great suggestion.

        2. This is a recipe I've been meaning to try that's received very good reviews. You could easily amp it up by adding some poached shrimp, Krab, tofu, chicken, egg. There are endless possibilities to add more substance to this salad!
          http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: cvhound

            Thanks to all for your suggestions. Those recipes look fantastic and even if I don't use them for this particular event, I have saved them to try. I agree that both of them look like a great base with room for lots of experimentation on flavors. Thanks again!