I was thinking about making sushi, but just didn’t get myself organized enough to manage that. This is sushi, but “unrolled” or deconstructed—layers of flavor. This is fork food. Chopsticks won’t work too well here, but the flavors are deliciously sushi. “Bowls” of everything seem to be the rage these days. Don’t get me wrong, I adore one-dish meals, and this certainly is that. I just preferred to plate it, instead of a bowl. I used fresh tuna, cucumber, scallions, wasabi, seasoned sushi rice, soy sauce, shredded carrots, cilantro, Thai basil, toasted sesame seeds and crispy onions. I place the rice on the bottom, and place various and sundry ingredients layered on top of the rice. This is a very flexible recipe, just as sushi is a myriad of ingredients. Sometimes, I add chunks of mango or use part tuna, part cooked, diced shrimp. This is perhaps my favorite combination.
Prepare your Seasoned Sushi Rice; let it cool to room temperature. When you’re ready to plate (or bowl) the meal, wet your hands with cold water. Sushi rice is inordinately sticky, but it won’t stick to wet hands. I put about one cup of rice on each plate, with my wet hands, I pat and form the rice into a square “cake”, a little less than 1-inch. If you’re using lower-sodium soy sauce, you might want to give the rice a good sprinkle of salt. Rice needs salt in order for you to fully appreciate all the flavors. To proceed, sprinkle each portion of rice with a bit of the soy sauce and spread 1-2 teaspoons of the wasabi paste over the rice. I use the greater amount, because I love to blow my sinuses up! It’s a little masochistic indulgence I give into. What can I say?
I usually combine the diced tuna and avocado, but you can layer them, as it did here. I always start with the tuna. Sprinkle each portion with some of the shredded carrots, radishes and scallions. I sprinkle the combined cilantro and basil over each portion. If you are aware that one of your dinner guests (The Latin Lover) dislikes cilantro, place it on the side or simply omit it. Just before serving, sprinkle some of the Onion Crunch® and toasted sesame seeds over each portion. Place a good tablespoon of the pickled ginger on each plate (I love the stuff, so I use about 1/4 cup!). I usually serve some additional soy sauce on the side.
Since The Goddess has never met a leaf of Thai basil or cilantro that she doesn’t love, she flooded her plate with both. This is her messy portion!
Sushi Bowl (or Deconstructed Sushi)
- Seasoned Sushi Rice, about 1 cup cooked rice, per portion
- 1 (about 1/2 pound) raw tuna steak, cut into small dice
- 1 avocado, diced
- Wasabi Paste (see recipe below)
- 4-5 tablespoon lower-sodium soy sauce or tamari (gluten-free if needed)
- 1/2 small carrot, finely shredded
- 2-3 radishes, finely shredded (optional)
- 3-4 scallions, very thinly sliced
- 2-3 tablespoons finely chopped fresh cilantro
- 1-2 tablespoons finely chopped Thai basil
- 2-3 tablespoons Onion Crunch®
- 1-2 tablespoons toasted sesame seeds
- Pickled Ginger, as a garnish
- Lime wedges
Place about 3/4-1 cup room temperature seasoned sushi rice in the center of each plate or bowl. If using a plate, dampen your fingers with cold water and gently press the rice to about 3/4 to 1-inch thickness. Sprinkle the rice with a bit of the soy sauce and spread 1-2 teaspoons of the wasabi paste over the rice. Combine the diced tuna and avocado. Divide equally between the plates. Sprinkle each portion with some of the shredded carrots, radishes and scallions. Combine the cilantro and basil. Sprinkle 2-3 teaspoons over each portion. Sprinkle with some of the Onion Crunch® and sesame seeds. Place a good tablespoon of the pickled ginger on each plate (I love the stuff, so I use about 1/4 cup!). Serve with lime wedges and additional soy sauce on the side.
- 3-4 teaspoons wasabi powder
- 6-8 teaspoons cold water
In a small bowl, stir the powder and water together until you have a runny, smooth mixture. It should be a little thicker than heavy cream. Set aside until you’re ready to use. (Can be made up to 1 hour ahead).
NOTE: I’ve given you more or less the amounts I used, but feel free to make adjustments. Also, if you prefer not to eat raw fish, cooked shrimp or sea legs are a great substitute and you can combine shrimp and tuna, for another option. If you prefer to make this vegetarian, edamame beans can be substituted for the tuna. And all these options can be combined! So, you have options.
Sushi Bowl (or Deconstructed Sushi) Recipe©Marcia Lahens 2018. All rights reserved.
Please note you can double the Wasabi Sauce and put it in a squeeze bottle and just squeeze some over each portion if that works better for you and it does make a nice presentation, too.