Jen’s Deconstructed Sushi Bowls

Current mood: Sushi. Because I wanted summertime fresh and easy, I went with deconstructed sushi bowls.

You want to make full-deal sushi?! Sure! I posted about that here.

Jen’s Deconstructed Sushi Bowls

I’ve got a killer Zojirushi rice cooker, so I made brown rice in that. If you don’t, no big deal. The ratio is 1 cup of brown rice to 2 1/4 cups water, simmered for about 45 minutes. Make your rice.

2 cups rice – freshly cooked and hot
2 Tablespoons seasoned rice vinegar

Combine and let sit while you prepare the rest. You’ll have sticky rice in a minute!

1 pound shrimp, peeled and deveined
Garlic powder

Yes. I’m going to cook the shrimp. I’m seasoning it, too. I blame the quarantine. These are lawless times. I make no apologies. Sprinkle with a little garlic powder, salt, and pepper. Cook in a little olive oil with a splash of sesame oil until opaque.

When I make sushi, I use nori sheets. Furikake has little bits of nori and other fun seasoning in it, so it makes a cute shake for my deconstructed version. I’m a little obsessed with it. Disney has a lot of varieties my local store doesn’t have in the Japan Pavilion, and I may have brought home a bottle of each.

Distribute the rice between 4 bowls and top with the shrimp. Add:
pickled ginger

Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

1 bottle of furikake

Sample pack of 8 different furikakes

Zojirushi rice cooker (small – 1 liter)

Zojirushi rice cooker (big – 1/8 liter)

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

Lodge 12″ dual handle cast-iron pan

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

14 thoughts on “Jen’s Deconstructed Sushi Bowls

  1. Looks very appealing! Is there a lot of raw shrimp in sushi? (I love to eat it but every piece of shrimp sushi I’ve seen involved a cooked shrimp).

    Liked by 2 people

    1. Hi Servetus! There’s both raw and cooked shrimp, depending on your preference. I see tempura shrimp the most often. I’ve stuck coconut shrimp in it before and let everyone wonder. πŸ˜€


  2. How wonderful! I adore sashimi and this looks perfect. I also like how you present it without rice. I don’t eat rice much as I prefer to ingest my carbs in the form of wine, so I would definitely make and eat this. Hope all is well in your neck of the woods!

    Liked by 2 people

    1. I like making makizushi and temaki. I had never seen temaki before buying Morimoto’s last book. I thought that was fun because everyone could assemble their own at the table. I have a little panda mold for ridiculously cute rice pandas.


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