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Sushi has long been celebrated around the world for its exquisite flavors, artistic presentation, and fresh ingredients. From traditional rolls to sashimi and nigiri, the versatility of sushi allows for endless variations that cater to diverse tastes and dietary preferences. In recent years, the deconstructed sushi salad bowl has emerged as a popular alternative, blending the beloved components of sushi into a fresh, vibrant salad that is both nutritious and customizable. This innovative dish captures the essence of sushi while offering a lighter, more accessible way to enjoy its flavors.

Deconstructed Sushi Salad Bowl

Discover the deliciousness of a deconstructed sushi salad bowl, a fresh and vibrant twist on your favorite sushi flavors. This innovative dish combines sushi rice, fresh vegetables, and protein options like shrimp or tofu in a customizable salad format that’s healthy and visually appealing. Perfect for warm weather meals or quick lunches, this salad bowl allows for creativity and personalization while providing a nutritious dining experience. Enjoy the balance of flavors and textures while embracing the joys of fresh ingredients in your cooking.
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Ingredients
  

2 cups sushi rice

2 ½ cups water

½ cup rice vinegar

2 tablespoons granulated sugar

1 teaspoon salt

1 small cucumber, julienned

1 ripe avocado, sliced

1 cup shredded carrots

½ cup seaweed salad

½ pound cooked shrimp or tofu, diced

¼ cup shelled edamame

1 tablespoon sesame seeds

2 green onions, thinly sliced

Soy sauce, for drizzling

Spicy mayo (optional, for drizzling)

Instructions
 

Cook the Rice: Begin by rinsing the sushi rice under cold running water until the water appears clear, which removes excess starch. In a medium saucepan, combine the rinsed rice with 2 ½ cups of water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 18-20 minutes, or until all the water has been absorbed. After cooking, remove the pan from heat and allow it to rest, covered, for an additional 10 minutes to steam the rice.

    Season the Rice: In a small mixing bowl, combine the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are fully dissolved. Once the rice has cooled slightly, gently fold this seasoning mixture into the rice using a spatula, being careful to keep the grains intact. Allow the seasoned rice to cool to room temperature.

      Prepare the Vegetables: While the rice is cooling, prepare the fresh ingredients. Julienne the cucumber into thin strips, shred the carrots, and slice the avocado into thin wedges. If you are using raw shrimp, make sure they are cooked and seasoned to taste.

        Assemble the Bowl: In each serving bowl, create a generous bed of the seasoned sushi rice. Artfully arrange the julienned cucumber, avocado slices, shredded carrots, seaweed salad, diced shrimp (or tofu), and shelled edamame on top of the rice, ensuring a vibrant mix of colors and textures.

          Finish with Toppings: Sprinkle sesame seeds and sliced green onions evenly over the assembled salad bowls for added flavor and crunch. Drizzle with soy sauce for a savory touch, and add spicy mayo if you desire a hint of heat.

            Serve: Serve the deconstructed sushi salad bowls immediately for the freshest experience. You can use chopsticks or a fork to enjoy this wholesome meal. Savor the vibrant flavors of your homemade sushi salad!

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings