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Sushi-Inspired Rice Salad: A Deconstructed Sushi Bowl Bursting with Flavor

Sushi-Inspired Rice Salad
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This Sushi-Inspired Rice Salad brings back memories of my first sushi experience with friends—laughter, chopsticks struggles, and discovering new flavors. This version skips the rolling but keeps all the joy, combining sushi rice, fresh veggies, and savory toppings in a simple, satisfying bowl. It’s perfect for a light lunch or as a show-stopping side!

Ingredients

  • 2 cups cooked sushi rice (cooled)

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/2 cup cucumber, diced

  • 1/2 avocado, diced

  • 1/4 cup shredded carrots

  • 1 sheet nori (seaweed), finely chopped

  • 1 tablespoon sesame seeds

  • 1 tablespoon soy sauce or tamari

  • Optional: cooked shrimp, imitation crab, or tofu cubes

  • Optional topping: pickled ginger or wasabi mayo drizzle

Instructions

  • Mix rice vinegar, sugar, and salt. Stir into the cooled rice.

  • Gently fold in cucumber, avocado, carrots, nori, and sesame seeds.

  • Add your protein of choice if using.

  • Drizzle with soy sauce and toss lightly.

  • Serve chilled or at room temperature. Garnish with ginger or a drizzle of wasabi mayo if desired.

Notes

  • Use day-old rice for better texture—it clumps less.

  • Dice ingredients small for easier mixing and flavor in every bite.

  • Want crunch? Add sliced radish or edamame.

  • For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Find it online: https://recipes.gernarb.com/sushi-inspired-rice-salad-a-deconstructed-sushi-bowl-bursting-with-flavor/