Deconstructed Salad Sushi Bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the sushi rice: Rinse sushi rice in a colander with cold water until the water runs clear. Soak rice in 1-⅛ cups water in a pot for 15-20 minutes. Then place the pot on the stovetop, and turn the heat to high. Let the water come to a boil, then cover and reduce to a simmer. Cook until water is absorbed and rice is cooked but firm, about 20 minutes. In the meanwhile, mix rice seasoning of vinegar, sugar, and salt in a measuring cup and set aside. When rice is cooked, spread out the hot rice on a baking sheet, and pour vinegar mixture over it. Gently fold the rice to distribute the season evenly. Set rice aside to cool.

Step 2

1 ½ cups uncooked sushi rice, 1 ⅛ cups water, 3 tablespoons rice vinegar, 1 tablespoon granulated white sugar, ½ teaspoon Diamond Crystal kosher salt

Step 3

Roast the sweet potatoes: Preheat oven to 425ºF. Peel and cut the potato into 1-inch cubes, and place on a small baking sheet. Coat with oil, and season with salt and a dash of pepper. Roast until potato is soft and the edges just start to brown, about 20-25 minutes. Turn potato cubes with a spatula half way through cooking time for more even browning.

Step 4

1 sweet potato, 1 tablespoon extra virgin olive oil, ½ teaspoon Diamond Crystal kosher salt, Dash of black pepper

Step 5

Make the vinaigrette: Combine the ingredients in a small bowl and whisk. Or alternatively, place ingredients in a secured mason jar and shake.

Step 6

2 tablespoons extra virgin olive oil, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons low sodium tamari or soy sauce, 1 tablespoon freshly grated ginger

Step 7

Assemble salad: Divide rice among four large individual bowls. Distribute the cucumber, avocado, carrots, mango, and sweet potatoes evenly. Top with green onions, cilantro, and furikake seasoning. Serve with reserved vinaigrette, and drizzled over each salad.

Step 8

1 medium carrot, 1 Persian cucumber, 1 large avocado, ½ cup shelled and cooked edamame, 1 mango, 2 green onions, ¼ cup chopped cilantro, 4 teaspoons furikake seasoning

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