Recipe: Deconstructed Sushi Bowl
We crafted a fun way to enjoy the sushi flavors you love without rolling out the sushi mat and taking extra time assembling rolls. The Deconstructed Sushi Bowl allows you to add more vegetables, building 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.
TIP: Prepare rice in advance following 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
