Sushi inspired bowl

I love sushi. No! I really love sushi. No. I adore sushi! So the other day I saw something interesting on the Internet – a deconstructed version of sushi, basically the sushi ingredients all thrown in a bowl. How cool is that? So here it is, my version of sushi for lazy people 🙂

Disclaimer: I know, I know, sushi is prepared using raw fish, oh well, this recipe is using smoked one because I couldn’t find fresh salmon at that time 🙂 But you can still prepare it with any kind of raw or marinated fish.

Prep Time20 minutes
Cook Time28 minutes
Total Time48 minutes
Course: Main Course
Cuisine: Asian
Servings: 3
Calories: 485kcal

Ingredients

Rice

  • 200 g sushi rice
  • 5 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp salt
  • 400 ml water

Toppings

  • 150 g smoked salmon
  • 1 avocado
  • 1 nori sheet
  • 1/2 lemon
  • 5 red radishes
  • 1 cucumber

Sauce

  • 50 g low fat greek yogurt 2% fat
  • 1 garlic clove
  • 1 tsp sriracha sauce
  • 1/2 tsp salt

Instructions

Rice preparation

  • Put the water to boil on the stove on medium heat and when it starts to boil add the rice and the lid on.
  • When it starts to boil again, reduce the heat to a minimum and boil for 15 minutes without mixing the rice.
  • In the meantime, mix the rice vinegar with the honey and the salt in a small bowl.
  • After the 15 minutes of boiling the rice, turn off the heat, pour the vinegar mix on the rice and mix it with the rice gently with a wooden spoon. Put the lid back on and leave to rest for 10 minutes.

Toppings

  • Cut the avocado in half, take out the core and cut the pulp in smaller chunks. Drizzle the juice from the half of the lemon on top to prevent oxidation.
  • Cut the smoked salmon into strips.
  • Cut the cucumber in quarters length-wise and take out the seeds. Then cut the remaining pulp into smaller chunks.
  • Cut the ends of the radishes and sliced them into fine pieces.

Sauce

  • Mix the yogurt with the minced garlic clove, the sriracha sauce and the salt.
  • Put the sauce into a plastic small bag, guide the liquid to one of the corners of the bag and make a know on the remaining bag. Cut the tip of the bag’s corner so that you could easily squeeze the content out of it in the end, basically you now have a piping bag.

Serving

  • Prepare serving bowls (3 of them) and evenly distribute the rice in the bowls.
  • Put the vegetables and the smoked salmon on top of the rice.
  • Take the nori sheet and cut it into thin and short slices with a pair of scissors. Sprinkle the resulted strips on top of each bowl.
  • Use the piping bag and drizzle the sriracha-yogurt sauce.
  • Enjoy directly or in a traditional way with a bowl with soy sauce and wasabi paste. 

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