deconstructed sushi bowl with soy sauce dressing


A salad bowl that represents almost all of the components of one of my favorite cuisines. This is light yet filling and definitely big on taste. I would recommend adding wasabi on the side if you like things hot; I happen to not be a major fan of the stuff so I skipped on it. And also consider adding pickled ginger to the bowl, which I bought to use here, but forgot to include in the dish and thus the photo – yea I’m scattered. I had already eaten my bowl when I discovered I had neglected to include it. There’s always next time.

Feel free to sub in salmon or crab for the shrimp. I also thought about subbing in quinoa for the rice – just a suggestion. Tried to keep it as authentic as possible here – don’t forget the chopsticks!

Sushi Bowl Ingredients:

  • 2 cups short grain rice
  • 1 lb wild shrimp
  • 2 medium avocados, sliced
  • 2 medium carrots, sliced into strips
  • 2 kirby cucumbers, sliced
  • 2 cups shredded red cabbage
  • 2 sheets Nori Paper, sliced thin into strips
  • OPTIONAL: Sesame Seeds & chopped Scallions for garnish

Directions:

  1. Cook your rice as per instructions on the package.
  2. Deshell and devein the shrimp. Add them to a medium pot and cover them with water. Bring to a boil and cook for 30 seconds or until opaque – don’t over cook. Remove from heat and run the cold water over the shrimp to stop the cooking process. Chop into bite size pieces.
  3. Assemble salad as desired and gently toss.

Soy Sauce Ingredients:

  • 1/4 cup Rice Vinegar
  • 1/4 cup Soy Sauce (or Tamari)
  • 1/4 cup olive oil
  • 1/4 cup coconut sugar
  • 1 small clove garlic, grated

Whisk together all ingredients well.

Yields 4 servings.

…delicious happens



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