These healthy Deconstructed Sushi Bowl Recipes bring fresh, vibrant ingredients together!

If you’re looking for a way to enjoy the vibrant flavors of sushi in a dish that’s as versatile as it is satisfying, Deconstructed Sushi Bowl Recipes are your answer.

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Deconstructed Sushi Bowl Recipes

1. Classic Salmon and Avocado Sushi Bowl

This recipe pays homage to traditional sushi flavors with a focus on simplicity and freshness.

Ingredients:

• 1 cup sushi rice, cooked and seasoned
• 4 oz sushi-grade salmon, diced
• ½ avocado, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp wasabi paste
• 1 sheet of nori, cut into strips
• 1 tsp sesame seeds

Instructions:

• Place seasoned sushi rice as the base in a bowl.
• Add salmon and avocado slices neatly on top.
• Mix soy sauce, sesame oil, and wasabi to create a dipping sauce or drizzle it directly over the bowl.
• Garnish with nori strips and sesame seeds for a traditional touch.

2. Spicy Tuna and Edamame Bowl

A fiery twist with bold, spicy flavors and a protein-packed punch.

Ingredients:

• 1 cup brown rice, cooked and cooled
• 4 oz sushi-grade tuna, cubed
• 1 cup shelled edamame
• 1 tbsp sriracha
• 1 tbsp mayonnaise
• ½ cucumber, julienned
• 1 tbsp soy sauce
• 1 tsp chili oil
• 1 tsp crushed peanuts

Instructions:

• Start with brown rice as the base.
• Toss the tuna cubes in a mixture of sriracha and mayonnaise.
• Layer the rice with tuna, edamame, and cucumber.
• Drizzle soy sauce and chili oil over the top and finish with crushed peanuts for crunch.

3. Vegetarian Tempura Bowl

Crispy tempura veggies meet a light and tangy sushi bowl base.

Ingredients:

• 1 cup quinoa, cooked
• 1 zucchini, thinly sliced
• 1 carrot, thinly sliced
• ½ sweet potato, thinly sliced
• 1 cup tempura batter (flour, water, and an egg)
• Vegetable oil for frying
• 2 tbsp ponzu sauce
• 1 tbsp sesame seeds
• 1 tbsp pickled ginger

Instructions:

• Prepare tempura batter and dip the sliced vegetables, frying them until crispy and golden.
• Add cooked quinoa to a bowl and top with the tempura vegetables.
• Drizzle ponzu sauce over the top and garnish with sesame seeds and pickled ginger for a refreshing balance.

4. Crab and Mango Bowl

A tropical twist that brings sweet and savory flavors together seamlessly.

Ingredients:

• 1 cup cauliflower rice, lightly sautéed
• ½ cup imitation crab or real crab meat, shredded
• ½ ripe mango, diced
• 1 avocado, sliced
• 1 tbsp Japanese mayo
• 1 tsp soy sauce
• 1 tsp lime juice
• 1 tbsp tobiko (optional)

Instructions:

• Start with cauliflower rice as the base.
• Mix crab meat with Japanese mayo, soy sauce, and lime juice, then add it to the bowl.
• Layer with diced mango and avocado slices.
• Sprinkle tobiko on top for added texture and flavor.

5. Vegan Poke Bowl

A plant-based option bursting with flavor and nutrients.

Ingredients:

• 1 cup sushi rice, cooked and seasoned
• ½ block of tofu, cubed and pan-fried
• 1 cup seaweed salad
• ½ cucumber, diced
• 1 carrot, shredded
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tsp sesame oil
• 1 tbsp toasted sunflower seeds

Instructions:

• Use sushi rice as the base.
• Top with crispy tofu cubes, seaweed salad, cucumber, and shredded carrots.
• Drizzle tamari and sesame oil over the bowl and sprinkle toasted sunflower seeds for crunch.

6. Eel and Pickled Veggie Bowl

A rich, umami-forward bowl with a tangy pickled vegetable contrast.

Ingredients:

• 1 cup sushi rice, cooked and seasoned
• 4 oz unagi (eel), sliced
• ½ cup pickled radishes
• ½ cup pickled carrots
• 1 tbsp eel sauce
• 1 tsp sesame seeds
• 1 tbsp scallions, chopped

Instructions:

• Place sushi rice as the base and arrange unagi slices on top.
• Add pickled radishes and carrots to the sides.
• Drizzle eel sauce over the bowl and garnish with sesame seeds and scallions.

7. Korean-Inspired Sushi Bowl

For those who enjoy bold, spicy flavors with a touch of sweetness.

Ingredients:

• 1 cup jasmine rice, cooked
• 4 oz bulgogi beef or plant-based beef alternative
• ½ cup kimchi
• ½ avocado, sliced
• 1 poached egg (optional)
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil

Instructions:

• Use jasmine rice as the base.
• Top with bulgogi beef, kimchi, and avocado slices.
• Drizzle gochujang mixed with sesame oil over the top and add a poached egg for richness.

8. Shrimp and Pineapple Bowl

A tropical and seafood-inspired combination.

Ingredients:

• 1 cup jasmine rice, cooked and seasoned
• 6 large shrimp, grilled
• ½ cup pineapple chunks
• ½ cucumber, julienned
• 1 tbsp sweet chili sauce
• 1 tsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

• Place jasmine rice in a bowl as the base.
• Add grilled shrimp, pineapple chunks, and cucumber.
• Drizzle sweet chili sauce and lime juice over the top.
• Garnish with chopped cilantro for a burst of freshness.

9. Spicy Scallop Bowl

Rich, buttery scallops with a spicy kick for seafood lovers.

Ingredients:

• 1 cup sushi rice, cooked and seasoned
• 6 large scallops, seared
• 1 tbsp spicy mayo (mayo + sriracha)
• 1 sheet of nori, cut into strips
• 1 tsp sesame seeds
• 1 tbsp green onions, chopped

Instructions:

• Use sushi rice as the base and top with seared scallops.
• Drizzle spicy mayo over the scallops and rice.
• Add nori strips, sesame seeds, and green onions for garnish.

10. Sweet Potato and Avocado Bowl

A hearty vegetarian option packed with flavor and texture.

Ingredients:

• 1 cup quinoa, cooked
• 1 roasted sweet potato, cubed
• ½ avocado, sliced
• 1 tbsp tahini sauce
• 1 tsp soy sauce
• 1 tbsp pumpkin seeds

Instructions:

• Use quinoa as the base and top with roasted sweet potato and avocado.
• Drizzle tahini and soy sauce over the top.
• Sprinkle pumpkin seeds for added crunch and flavor.

Each of these Deconstructed Sushi Bowl Recipes offers a unique experience, whether you’re craving traditional flavors, bold spices, or plant-based goodness.