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Sushi has become a beloved staple in modern cuisine, celebrated not only for its delightful flavors but also for its artistic presentation. From traditional nigiri and maki rolls to elaborate sashimi platters, sushi offers a diverse array of options for food lovers. However, the intricate nature of preparing sushi can sometimes deter home cooks from trying it themselves. Enter the deconstructed sushi bowl—a creative and customizable alternative that keeps all the delicious elements of sushi while simplifying the preparation process.

Deconstructed Sushi Bowls

Discover the joy of making deconstructed sushi bowls with this easy and customizable recipe. Enjoy all the delicious flavors of traditional sushi without the intricate preparation. Start with perfectly seasoned sushi rice and add your choice of fresh sushi-grade fish, vibrant vegetables, and tasty toppings. These bowls are not only visually appealing but also packed with essential nutrients, making them a healthy choice for any meal. Perfect for weeknight dinners or entertaining guests, let your creativity shine as you craft your ideal bowl.
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Ingredients
  

For the Rice:

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

For the Toppings:

4 ounces sushi-grade raw salmon, sliced into strips

4 ounces sushi-grade raw tuna, sliced into strips

1 small cucumber, julienned

1 small carrot, julienned

1 avocado, sliced

1 small radish, thinly sliced

½ cup edamame, shelled

2 sheets nori, cut into strips or small squares

2 green onions, sliced

Sesame seeds for garnish

For the Sauce:

¼ cup soy sauce

1 tablespoon wasabi (adjust to taste)

1 teaspoon sesame oil

1 teaspoon honey or agave syrup (optional)

Instructions
 

Prepare the Sushi Rice:

    - Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.

      - In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed.

        - Remove from heat and let it sit covered for about 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fluff the rice with a fork and gently mix in the vinegar mixture. Let it cool slightly.

          Prepare the Toppings:

            - While the rice is cooking, slice the fish, vegetables (cucumber, carrot, avocado, radish), and green onions. Arrange them in separate bowls or on a platter for easy assembly.

              Make the Sauce:

                - In a small bowl, whisk together the soy sauce, wasabi, sesame oil, and honey/agave syrup until well combined. Adjust the wasabi according to your heat preference.

                  Assemble the Bowls:

                    - In each serving bowl, start with a base of seasoned sushi rice. Arrange the strips of salmon and tuna artfully on top. Add a handful of julienned cucumber, carrot, avocado slices, and edamame around the fish.

                      - Sprinkle with nori strips, green onions, and sesame seeds for added texture and flavor.

                        Serve:

                          - Drizzle the soy sauce mixture over the assembled bowls, or serve it on the side for dipping. You can add pickled ginger for an extra tangy flavor!

                            Prep Time, Total Time, Servings

                              30 minutes | 30 minutes | 2-4 servings