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Sushi has made its mark on global cuisine, captivating food lovers with its delicate flavors and artistic presentation. This Japanese dish, traditionally made with vinegared rice, seafood, and various vegetables, has evolved over the years, leading to countless variations that cater to diverse tastes and dietary preferences. Among these innovative takes is the deconstructed sushi salad bowl, a modern twist that brings the essence of sushi into a vibrant and healthy salad format.

Deconstructed Sushi Salad Bowl

Discover a refreshing twist on sushi with the deconstructed sushi salad bowl! This vibrant dish offers all the classic flavors of sushi while providing a lighter, customizable option that’s perfect for any dietary preference. Layer sushi rice, fresh vegetables like avocado and cucumber, and your choice of protein for a nutrient-packed meal. Ideal for quick lunches or impressing guests, this salad is both beautiful and delicious, making it a must-try for any food lover.
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Ingredients
  

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 avocado, diced

1 small cucumber, julienned

1 carrot, shredded

1/2 cup edamame, shelled

4 oz imitation crab meat or cooked shrimp, chopped

1 sheet nori, cut into small strips

2 green onions, thinly sliced

1 tablespoon sesame seeds

3 tablespoons soy sauce

1 tablespoon wasabi (optional)

1 tablespoon pickled ginger (optional)

Instructions
 

Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

    Prepare the Vinegar Mixture: While the rice is resting, combine rice vinegar, sugar, and salt in a small bowl, stirring until the sugar dissolves. Once the rice has finished resting, gently fold this mixture into the rice, being careful not to mash the grains. Allow it to cool slightly.

      Prepare the Vegetables and Toppings: While the rice cools, prepare the vegetables. Dice the avocado, julienne the cucumber, shred the carrot, and shell the edamame if not already done. If using imitation crab, chop it into bite-sized pieces.

        Assemble the Salad Bowl: In a large serving bowl or individual bowls, start with a base layer of the seasoned sushi rice. On top of the rice, elegantly arrange the chopped avocado, cucumbers, shredded carrots, edamame, and crab meat or shrimp.

          Add Nori and Green Onions: Sprinkle nori strips and sliced green onions on top for added flavor and crunch.

            Finish with Garnishes: Sprinkle sesame seeds over the bowl. Serve with soy sauce, wasabi, and pickled ginger on the side for your guests to customize their salad.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4