Deconstructed Sushi Bowls

Name: Deconstructed Sushi Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 people
Ingredients: 1 cup medium-grain sushi rice; 1 ½ cup water; ½ teaspoon sea salt; 2 tablespoon rice vinegar; 8 ounces salmon or ahi tuna; ¼ cup soy sauce or tamari sauce; ¼ cup rice vinegar; 2 teaspoons sugar (white or brown); 2 tablespoons mayonnaise; 2 teaspoons Sriracha; ½ teaspoon Furikake Seasoning; 1 avocado, thinly sliced; 1 green onion, thinly sliced (green top only); 6 slices pickled sushi ginger; wasabi (optional), to taste; extra soy sauce or tamari, to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2 people
Calories
745 kcal
Course
Main Course
Cuisine
Japanese, American, Hawaiian

Deconstructed Sushi Bowls

Joelle Price

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These deconstructed sushi bowls (poke bowls) are made with seasoned sushi rice, marinated salmon or ahi tuna, and a spicy mayo sauce, and are an easy alternative to sushi.

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Ingredients

Servings

Sushi Rice:

1 cup medium-grain sushi rice
1 ½ cup water
½ teaspoon sea salt
2 tablespoon rice vinegar

Fish:

8 ounces salmon or ahi tuna Use commercially frozen fish. Thaw before marinating.
¼ cup soy sauce or tamari sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
¼ cup rice vinegar Or swap mirin
2 teaspoons sugar (white or brown)

Spicy Mayo:

2 tablespoons mayonnaise
2 teaspoons Sriracha or more, to taste

Sushi Bowl Toppings:

½ teaspoon Furikake Seasoning Or swap a few pieces of thinly sliced nori (roasted seaweed)
1 avocado, thinly sliced
1 green onion, thinly sliced (green top only)
6 slices pickled sushi ginger Use more or less as desired
wasabi (optional), to taste
extra soy sauce or tamari, to taste Use gluten-free certified sauce if needed

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Instructions

Make Sushi Rice:

Add the rice to a mesh sieve and rinse until the water runs clear.Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for sushi rice.Note: If using short-grain rice instead of medium-grain, follow the package directions. Stovetop Directions:Add rice, water and salt to a small saucepan. Bring to a boil over medium-high heat. Cover pot and lower heat to low. Cook rice for 20 minutes, and then remove from heat. Leave covered for an additional 10 minutes.After cooking:Keep the rice covered until you're ready to use. Stir in the rice vinegar just before serving.

Prepare the Fish:

If you're cooking the fish, check the recipe notes before proceeding.For salmon: If your fish has skin, place the fish skin-side up on a cutting board. Use a sharp knife (a fillet knife is best) to cut the skin off the fish, keeping the knife blade parallel to natural grain of the fish.
Dice the raw salmon or tuna into small cubes. Alternatively, thinly slice the fish.Place the cubed fish into a shallow dish.
Whisk together the soy sauce, rice vinegar, and sugar.Pour the sauce over the fish, and set the fish in the fridge to marinate for at least 15 minutes.

Cook the Marinade:

After the fish marinates, pour the marinade into a small saucepan. Bring the sauce to a boil, and then simmer about 3 minutes or until thickened. Set aside.

Assemble the Sushi Bowls:

Mix together the mayo and sriracha. Taste, and add more hot sauce if desired.
Scoop rice into the bowls. (You may have extra rice.)Sprinkle the furikake seasoning evenly over the rice. (If using nori instead, simply arrange it on the rice.)Add the fish, and drizzle the marinade over the fish and rice. (Use as much of the marinade as you want, you might have extra.) Add the avocado and green onion. Drizzle the spicy mayo across the toppings (you might have extra).Serve pickled ginger, wasabi, and extra soy sauce on the side. Serve any extra marinade or spicy mayo on the side.Serve immediately.

Equipments used:

Notes

Cooking Ahi Tuna: Marinate the salmon steaks. Brush a heavy pan with oil and heat over medium-high heat. Remove tuna from marinade, and sear for 30 seconds to 1 minute per side, or to desired doneness. Slice or cube the tuna.
Cooking Salmon (Broiler): Marinate the salmon fillets (no need to remove the skin). Move an oven rack to about 4" below the broiler. Remove salmon from marinade, and place salmon on an oiled oven-safe pan or sheet-pan. Cook about 6 minutes per one-inch thickness, or to desired doneness. Serve one fillet per bowl. Optionally, flake the salmon apart and remove the skin.
Cooking Salmon (Oven): Marinate the salmon fillets (no need to remove the skin). Remove salmon from the marinade and place on an oiled oven-safe pan or sheet pan. Cook at 400°F for about 10 minutes per one-inch thickness, or to desired doneness. Peel off the salmon skin. Serve one fillet per bowl. Optionally, flake the salmon apart.
Recipe variations:
Fish marinade: Add 1 tablespoon of sake to the sauce.
Extra Topping Ideas:
California Sushi Bowls: Skip the salmon or tuna. Make the marinade + simmer. Add cucumbers and crab (or imitation crab) to the bowls.
Nutrition information does not include wasabi and extra (optional) soy sauce.
Marinate sliced Japanese or English cucumber in rice vinegar overnight. Strain cucumbers out of vinegar, toss with sesame seeds + serve.
Add edamame

Nutrition Information

Show Details

Calories 745kcal (37%) Carbohydrates 92g (31%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 4g (20%) Cholesterol 65mg (22%) Sodium 2489mg (104%) Potassium 1176mg (34%) Fiber 10g (40%) Sugar 6g (12%) Vitamin A 252IU (5%) Vitamin C 14mg (16%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 745 kcal

% Daily Value*

Calories	745kcal	37%
Carbohydrates	92g	31%
Protein	34g	68%
Fat	26g	40%
Saturated Fat	4g	20%
Cholesterol	65mg	22%
Sodium	2489mg	104%
Potassium	1176mg	25%
Fiber	10g	40%
Sugar	6g	12%
Vitamin A	252IU	5%
Vitamin C	14mg	16%
Calcium	47mg	5%
Iron	4mg	22%