When I saw this picture of “deconstructed sushi” on Pinterest the other day, I found myself giddy with delight about how clever and original I thought it was. For those of us who lack the patience, sharp knives and skill of a sushi chef, this seems like a great home-made alternative…All the same ingredients, except served as a salad. And it’s so easy to put together, so it makes for a great outside-the-box weeknight dinner. Genius.
Given that I don’t have the recipe, I have tried to guesstimate the proportions of ingredients based on the picture and common knowledge of Japanese ingredients. But unlike baking, this is by no means an exact science, so feel free to play around with the proportions of the ingredients or even with additions, omissions, or substitutions. You can also cut the ingredients into any kind of shape you like; what I’ve said below is merely a suggestion.
- 3/4 cup brown rice
- 1 tbsp rice vinegar
- 1 large avocado (medium ripeness)
- 1 cucumber
- 3/4 cup shelled edamame beans
- 1 tsp minced ginger
- 1 sheet nori seaweed
- 1 tbsp black sesame seeds
- 3/4 to 1 cup cooked prawns, shredded crab, thinly sliced tuna or salmon, or even grilled chicken breast- optional
- Nobu’s yuzu dressing (click here for recipe), to taste
Follow cooking instructions on the packaging of brown rice. Once cooked, toss with rice vinegar to give it that sushi “feel” and set aside.
Remove skin from avocado and cut into thin wedges. Squeeze a little bit of lime or lemon juice on the avocado to prevent browning, and toss with black sesame seeds. You can also add some white sesame if desired. Julienne the cucumber and nori and add to avocado and sesame mixture. Combine all ingredients except protein (if using) in a medium bowl and toss to mix evenly and dress to taste. If adding a protein, place on top of the tossed salad before serving.
My dressing suggestion for this salad is Nobu’s yuzu dressing that I blogged about a few weeks ago. The dressing contains soy, which is a staple with sushi, but dressing it rather than simply dipping in soy makes it feel more like a salad. Best of both worlds I say!
In good health,