Name: Deconstructed Sushi Rice Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup sushi rice; 2 cups water; 2 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 1/2 cucumber, diced; 1 carrot, julienned; 2 eggs; 1 sheet nori (seaweed), torn into strips; 2 tbsp soy sauce; 1 tsp toasted sesame seeds

Deconstructed Sushi Rice Bowl

bretson

This Deconstructed Sushi Rice Bowl brings the essence of sushi into a simple, comforting meal that anyone can make at home. The subtly sweet, seasoned rice is the star, layered with fresh vegetables, soft scrambled eggs, and savory nori for complexity. It’s a vibrant, flavor-packed dish that’s endlessly adaptable – perfect for warm California evenings or quick weeknight dinners when you’re craving something light yet satisfying. With no raw fish required and minimal ingredients, you can enjoy sushi-inspired flavors in just 30 minutes!

Ingredients

Instructions

Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, 5 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let cool slightly.
Meanwhile, beat the eggs and scramble them in a nonstick pan over medium heat until just set. Let cool, then slice into thin strips.
Prepare your toppings: dice cucumber, julienne carrot, and tear the nori into strips.
To assemble, divide the seasoned rice between bowls. Arrange cucumber, carrot, scrambled egg strips, and nori on top. Drizzle with soy sauce and sprinkle with sesame seeds.