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Deconstructed Sushi Bowls

Bring all the delightful flavors and textures of your favorite sushi roll right to your bowl without the fuss! These incredibly easy, quick, and customizable Deconstructed Sushi Bowls are fresh, vibrant, and utterly delicious—perfect for a speedy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups sushi rice
  • 2 cups water
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 2 tbsp rice vinegar
  • 2 tsp toasted sesame seeds
  • 340 g surimi Imitation Crab Meat, shredded or diced
  • 1 avocado
  • 1 English cucumber
  • 1 sheet nori seaweed, crumbled or cut into thin strips
  • 1 tbsp pickled ginger
  • 1/4 cup spicy mayonnaise

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Serving bowls

Method
 

  1. Step 1: Cook your sushi rice according to package directions, adding the sugar, salt, and rice vinegar directly to the cooking water for infused flavor.
  2. Step 2: Once the rice is cooked and slightly cooled, gently fold in the toasted sesame seeds for crunch and aroma.
  3. Step 3: While the rice cooks, prepare your toppings: shred or dice the surimi, cube the avocado, chop the English cucumber, and crumble or snip the nori sheet into strips.
  4. Step 4: Spoon a generous amount of the seasoned rice into the bottom of your favorite bowls.
  5. Step 5: Artfully arrange the prepared surimi, avocado, and cucumber on top of the rice.
  6. Step 6: Sprinkle with crumbled nori, add a scoop of pickled ginger, and drizzle liberally with spicy mayonnaise. Serve immediately.

Notes

The beauty of a deconstructed bowl is how easily you can make it your own! Try cooked shrimp, grilled chicken, seared salmon, or smoked tofu instead of surimi. Add shredded carrots, edamame, bell peppers, or scallions. Swap spicy mayo for regular mayonnaise, sweet chili sauce, or ginger dressing. For crunch, add crispy fried onions, radishes, or furikake.
Ensure rice is perfectly cooked and slightly cooled. Use fresh, ripe avocado and crisp cucumber. Don't over-sauce. Cut avocado and cucumber into similar-sized pieces for even flavor.
Best enjoyed fresh. Store rice and fresh toppings (avocado, cucumber, surimi) separately in airtight containers in the refrigerator for 1-2 days. Sprinkle avocado with lemon or lime juice to prevent browning. Rice may harden when chilled; gently warm or enjoy cold.