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Sushi has firmly established itself as a favorite cuisine across the globe, captivating taste buds with its intricate flavors, fresh ingredients, and artistic presentation. From traditional nigiri to vibrant maki rolls, sushi showcases the versatility of its core components, making it a culinary staple in both casual and fine dining. However, as healthy eating trends continue to evolve, many are seeking lighter, more accessible alternatives to this iconic dish. Enter the deconstructed sushi salad bowl, a refreshing and nutritious option that retains the essence of sushi while offering a modern twist.

Deconstructed Sushi Salad Bowl

Discover the refreshing world of deconstructed sushi salad bowls, a delicious and healthy alternative to traditional sushi. This versatile dish lets you enjoy the vibrant flavors of sushi with fresh vegetables, proteins, and tangy sushi rice, all without the need for complex rolling techniques. Perfect for any dietary preference, this salad bowl is easy to customize, allowing you to create a colorful and nutritious meal that’s both satisfying and visually appealing. Enjoy crafting your own unique version!
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Ingredients
  

1 cup sushi rice

1 1/2 cups water

1 teaspoon rice vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon sea salt

1 cup cucumber, thinly sliced

1 cup shredded carrots

1 ripe avocado, sliced

1/2 cup shelled and cooked edamame

4 ounces imitation crab or cooked shrimp

2 tablespoons sesame seeds

1 sheet nori, finely chopped

2 green onions, sliced

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1 teaspoon wasabi (optional)

Pickled ginger for garnish (optional)

Instructions
 

Cook the Sushi Rice: Begin by rinsing the sushi rice under cold water until the water runs clear, which helps remove excess starch. In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes until the rice is tender. After cooking, remove the saucepan from heat and let it stand, covered, for an additional 10 minutes to allow the steam to finish cooking the rice.

    Prepare the Rice Vinegar Mixture: In a small bowl, combine rice vinegar, sugar, and salt. Whisk these ingredients together until the sugar and salt are fully dissolved. Once the sushi rice has finished cooking and has been fluffed with a fork, gently fold in the vinegar mixture. This adds a tangy flavor to the rice. Allow the rice to cool slightly to room temperature.

      Prep the Veggies and Protein: While the sushi rice is cooling, prepare the fresh ingredients. Thinly slice the cucumber and avocado, and shred the carrots using a grater or a food processor for convenience. Divide the cooked edamame and imitation crab (or shrimp) into equal portions for assembly.

        Assemble the Salad Bowl: In a large serving bowl or on individual plates, create a generous base layer with the cooled sushi rice. Neatly arrange the cucumber slices, shredded carrots, avocado slices, edamame, and imitation crab or shrimp on top of the rice, creating a colorful and inviting presentation.

          Add Toppings: Finish off the bowl by sprinkling sesame seeds and finely chopped nori over the top for added texture and flavor. Add the sliced green onions for a fresh burst of flavor. For those who enjoy a little kick, drizzle with soy sauce and sesame oil, and place a small dollop of wasabi on the side for dipping or mixing.

            Serve and Garnish: For an added touch of authenticity, serve the salad bowl with pickled ginger on the side. This adds a nice contrast and enhances the overall flavor profile of the dish. Dig in and savor the fresh and vibrant flavors of your deconstructed sushi salad bowl!

              Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings