Deconstructed Sushi Bowl
We’re big sushi fans around here, but haven’t had it in a while, which must be why I was inspired to create a sushi-style meal without all the rolling and seaweed and raw fish. This sushi bowl tastes exactly. like. sushi. The only things I wish I had on hand were a sheet of nori to crumble and mix in, and some freshly grated ginger. But, you work with what ya got, which is what I did here.
2 cups brown rice, which I cooked in the rice cooker, then cooled
1 cucumber, cut into matchsticks
2 cups shredded carrots
1 avocado, diced and “preserved” with a squirt of lemon juice
4oz smoked salmon, cut into bite sized pieces
1 tsp sesame seeds
Rice wine vinegar
I cooked the rice in water, but added a splash of soy sauce and sesame oil to infuse the rice with some flavor. Once the rice was cooked and cooled, I tossed in all other ingredients. I used smoked salmon because I wasn’t about to handle raw fish and it has a similar texture while adding that salty flavor of sushi.
Unfortunately, I didn’t do any measurements for the dressing. Pour a few tablespoons of vinegar and a few teaspoons of sesame oil into the rice salad mixture, then gradually add soy sauce to taste, checking as you go to make sure it’s not too salty. Toss to coat. Serve chilled, and top with a sprinkling of sesame seeds.
Funk and I both agreed it took care of our sushi craving since it really tasted just like we were eating sushi!