Recipe: Deconstructed Sushi Bowl
We crafted a fun way to enjoy the sushi flavors you love without rolling out the mat or spending extra time assembling rolls. The Deconstructed Sushi Bowl lets you add more vegetables, creating a sushi experience that is Plate Method-aligned. Use the swap suggestions below to customize this recipe to your unique preferences by picking 1 protein, 1 carb, and 2-3 vegetable options for a well-balanced bowl.
Our favorite thing about lunch bowls is that the customization options are limitless! Check out our Mix n’ Match Meal Planning Handout for more Asian-inspired bowl creations!
Deconstructed Sushi Bowl
Serves 1
Ingredients:
- 3/4-1 C white rice, cooked and cooled*
- 1/3 C cucumbers, sliced
- 1/3 C radishes, sliced
- 1/3 C carrots, shredded
- 3 oz smoked salmon
- 1/2 medium-sized avocado, sliced
- 1 Tbsp coconut aminos
- 1 tsp sesame seeds (Optional)
- 1 Tbsp seaweed, dried (Optional)
Directions:
- Layer ingredients to preference. We recommend: white rice, cucumbers, radishes, shredded carrots, smoked salmon, sliced avocado, and drizzle coconut aminos over top. Top with optional sesame seeds and dried seaweed.
Tips:
- Prepare the rice in advance, following the directions on the packaging. Typically, this reads: In a medium pot on the stovetop over high heat, bring 2 C water and 1 C rice to a boil. Cover and reduce the heat to low. Simmer until water evaporates, 10-15 minutes.
- Want to use this recipe as a meal-prepped lunch for the week? Multiply the main ingredients by five, prep and store each ingredient separately, and assemble when ready to eat.
Swaps:
- For the smoked salmon: sushi-grade ahi tuna, shrimp, tofu, or edamame
- For the white rice: sushi rice or brown rice
- For the veggies: snow peas, bok choy, or bell peppers
- For the coconut aminos: low-sodium soy sauce or gluten-free Tamari
