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Deconstructed Sushi

February 07, 2017

Deconstructed Sushi

True story.  If I were stranded on a desert island and could only choose one food to eat for the rest of my life it would be sushi, hands down.  I could literally eat it morning noon and night.  In our house we are all sushi lovers. Even my 4 year old proclaimed loudly the other night at our local favorite spot Junji, "Mommy, how do they make it taste SO GOOD?!" I hear ya kid.  It defies logic. 

 

If only I could master the technique behind the maki roll.  I've tried and tried and eventually decided I'll just leave that to the pros.  Which is why I am OBSESSED with this take-along deconstructed sushi recipe.  If you've ever ordered a chirashi bowl at your favorite sushi restaurant it's quite similar.  "Chirashi" means "scattered" so a chirashi bowl (or don) is basically a big bowl of rice with fish, vegetables and other ingredients scattered atop.  

 

Translation:  It's everything you love about sushi but without the time, effort, and technique it takes to roll maki or assemble nigiri. 

 

Now, obviously you could make this with any kind of fish or veggies but for this example we've created a deconstructed California roll.  Keep in mind if you're using raw fish that you need to find a grocer that carries sushi grade fish.  "Sushi grade" fish requires that any parasitic fish such as salmon be frozen to kill off any parasites prior to being consumed.  If you're like me and like your sushi to pack a little punch, you can also add a little wasabi paste.   I won't even tell if you grab a few extra packets the next time you pick up bodega sushi... NOTHING TO SEE HERE FOLKS!

 

So if you just can't live another day without sushi but your take-out budget could use a bit of a breather, give this deconstructed sushi jar a shot. I promise you won't be disappointed.

 

Bowl Contents
1/2 cup cooked brown rice
1/3 sheet chopped nori
1/4 cup diced cucumber
1/3 cup imitation crab meat
1/4 cup diced avocado
1/2 tsp black sesame seeds
Dressing
2 tbsp rice vinegar
1 tbsp soy sauce or coconut aminos
wasabi paste (to taste)

 

 

 

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