If you like sushi but can’t be bothered to make the rolls, there is always deconstructed sushi… I’ve made it occasionally taking inspiration from a recipe in one of my Sunset cookbooks. It consists of a layer of rice, a layer of julienned carrots, another layer of another veg (I can’t remember what I used now) then topped with shrimp although you could substitute the shrimp for the protein of choice. And nori strips to garnish. Just a suggestion 
Do you have an NYT Cooking subscription? They have some nice sounding recipes using sushi rice. I’ll try to gift link a couple below…
I haven’t made these myself but they are on my to do list for cooking projects.
Thanks.
I made one California Roll salad at some point.
I order take-out sushi lunches for my Dining Companion around twice a month lately, so that’s when she typically gets her sushi fix. We had Bento boxes last Thu.
If you would like some “tips and tricks”-- DM me. I have a lot of fun making sushi rolls.
And yes… I make California Rolls when the ingredients go on sale. Although, I use imitation crab – not real crab. The end result is still very good!!
Our fake crab tastes usually tastes much better than our canned or frozen real crab in landlocked Ontario. I like Krab enchiladas a lot.
Thanks for offering your tips. Sushi is one of my convenience foods and I like supporting some of the restaurants who serve it.
I only bought the sushi rice, and made sushi rolls once, during one of our lockdowns, over the year that we had no take-out or restaurant food.
Yes… I understand.
For us, it’s a fun activity. Sunshine bought me a Sushi Chef Cap to wear and we enjoy the whole process.
Krab enchiladas sound delicious!! I assume it is served with a lighter sauce?? maybe a white sauce??
The sauce is a white sauce, not necessarily light in calories, I like it. Similar to the white sauce you would use in tuna casserole or Mac + Cheese.
You can use it, without vinegaring it, as the base for rice bowls (like teriyaki items or other grilled or stewed items). You can also use it to sub for arborio for risotto and rice pudding. Also, faux paella. Fried rice, too.
Could you make rice pudding with it?? Its a short grain rice, so it might make some tasty rice pudding…
You can definitely make rice pudding with it.
2 rice pudding threads I liked.
[Paris] Possibly the best rice pudding - riz au lait of L’Ami Jean
Rice pudding and other rice desserts
I plan to make this soon.
This rice porridge /pudding recipe goes into the second recipe below.
That ‘deconstructed sushi’ is a thing. Depending on the region of Japan, it’s known as chirashizushi (scattered sushi) or barazushi (loose sushi). IME, they’re not quite the same thing. Chirashizushi tends to have the non-rice ingredients on top of a bed of shari, while barazushi has them incorporated into the shari. I tend to make one or the other style at the end of a sushi making session and I’m getting down to the last bits and bobs, so I chop them up and put them on/mix them into the shari.
The steak and garlic rice thingy looks right up our alley - thanks for posting.
HOWEVER (and one of my pet peeves), I’m not going to printout a 4-page recipe for a dish this straightforward. Do bloggers even look at the printout version or think about user-friendliness???
Just venting. In any case, I’ll figure it out …
I copy the recipe part and print that selection only, or I paste what I copied to a Word document and print that.
Or I take a screenshot and glance at my phone while cooking.
I don’t print rambling stories or advertisements.
We have a few places that make these.
Real crab because the ocean is nearby…
Rice on the side.
Pilau (perloo)
Lucky duck.
