Happy Friday! While it seems like everyone is enjoying warm and cozy meals like soup this week, we are craving these Deconstructed Sushi Bowls! That is because our weather is in the high 60s here in Chattanooga! Last week to my boys delight, we had a dusting of snow and ice, which of course meant no school, but this week we are back to mild (and even warm) winter days. I am not complaining, (and neither are my boys who have pulled their shorts back out) but I have to admit my disappointment, I am ready for a menu of warm soups and casseroles! Maybe next week, but this week, I have made this deconstructed Sushi Bowl several times and it has really hit the spot! You can adjust the ingredients to fit your taste. My husband is not a fan of seafood (or sushi, for that matter) so he had grilled chicken in his bowl and I even called it Asian Power Bowl to him! I don’t think he would be excited about dinner if I even said the word Sushi–haha!! Also, for my littlest boys I was easy on the sirachi sauce. They loved it! This is not really a recipe as much as it is a meal idea that you can adjust ingredients to fit your size family, what you have on hand and what you like. It is a great way to use leftover salmon, or rotisserie chicken. I keep most of these ingredients on hand ( Ahi Tuna steaks and Edamame in my freezer) so this is an easy and delicious meal that comes together quick and is always very satisfying! Hope y’all have a wonderful weekend!
**By the way, this is Gluten Free if you use gluten free soy sauce. I can find it at most grocery stores either next to the regular soy sauce or in the Gluten Free section.
- Rice, prepared (brown or white)
- Ahi Tuna Steak, lump crab (imitation works great), shrimp, salmon, chicken
- Cucumbers, chopped like matchsticks
- Carrrots, grated
- Edamame (steamed--the ones I buy come frozen and you cook in the microwave)
- Avocado (sliced)
- Sesame Seeds
- Pickled Sushi Ginger, if desired
- Soy Sauce and Sirachi
- Mayonaise and Sirachi
- Cook Rice according to package directions and how many servings you want to have.
- Chop cucumber and avocado and grate carrots. Set a side.
- Cook edamame according to package directions and set aside.
- For Ahi Tuna, shrimp and chicken, I like to use season with some sesame oil, soy sauce and black pepper. Cook on the stovetop in a hot pan. The Tuna only needs to be seared on all sides, but as you can see from the picture--we like it cooked a little longer. The shrimp cooks in about 5 minutes--and if I am using chicken I slice it thin and saute in a hot pan. Leftover chicken or salmon work great for this dish.
- Mix Soy Sauce and a little bit of Sirachi in a small bowl
- Mix about a ¼ cup of Mayo and 1 TB Sirachi in a small bowl.
- Layer the cooked rice, cucumber, carrots, edamame, avocado, and meat of choice. Drizzle with sauce of choice and sprinkle with sesame seeds. Enjoy!!