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Deconstructed Sushi Bowls

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Deconstructed Sushi Bowls combine seasoned sushi rice, fresh vegetables, creamy avocado, and your choice of protein in a customizable bowl. This easy sushi-inspired meal delivers all the flavors of traditional sushi rolls without the hassle of rolling.

Ingredients

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 lb sushi-grade salmon, tuna, cooked shrimp, or imitation crab
  • 1 large avocado, sliced
  • 1 cucumber, diced
  • 1 carrot, shredded
  • 1 cup edamame, cooked
  • 2 sheets nori, cut into strips
  • 2 green onions, sliced
  • 1 tbsp sesame seeds
  • Soy sauce, for serving (optional)
  • Spicy mayo, for serving (optional)
  • Sriracha, for serving (optional)
  • Pickled ginger, for serving (optional)
  • Wasabi, for serving (optional)
  • Seaweed salad, for serving (optional)

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rice and water in a saucepan or rice cooker and cook according to package instructions.
  3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
  4. Fold the vinegar mixture into the warm cooked rice and allow it to cool slightly.
  5. Prepare all toppings by slicing, shredding, and arranging them separately.
  6. Divide the seasoned sushi rice among four serving bowls.
  7. Arrange the seafood or protein, avocado, cucumber, carrot, edamame, and nori strips over the rice.
  8. Sprinkle with green onions and sesame seeds.
  9. Add desired sauces and optional toppings.
  10. Serve immediately.

Notes

  • Use sushi-grade fish only if serving raw.
  • Cooked shrimp, imitation crab, tofu, or chicken are excellent protein alternatives.
  • Store rice and toppings separately for meal prep.
  • Toss avocado with lemon or lime juice to help prevent browning.
  • Substitute cauliflower rice for a lower-carbohydrate option.
  • Use tamari instead of soy sauce for a gluten-free version.

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