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Earlier I was craving sushi like crazy.  But, I didn't feel like going out to eat and I also didn't feel like going through the trouble of making sushi rolls at home.  I thought if I threw all of the ingredients in a bowl, I could get the same taste, even if not the same experience.  This deconstructed sushi bowl was so perfect, I ended up making a second batch for dinner and everyone loved it.

This deconstructed sushi bowl has everything I love about a California roll - crunchy carrot and cumber, creamy avocado, seasoned sushi rice, sesame seeds, and of course Nori (dried seaweed.)  Top all that off with a generous heap of wasabi mixed in with soy sauce and side of ginger.  I could not be happier.

I have never made a deconstructed sushi bowl before, but it is now one of my favorite things!  I have always loved sushi.  One of my earliest memories is being 4 years old and eating sushi with my Dad when we lived in Hawaii.  I enjoy making sushi rolls at home, but like I said, I just didn't feel like going through the effort. 

I must admit, preparing the veggies for a deconstructed sushi bowl isn't exactly effortless. I recently took the Complete Knife Skills with Brendan McDermott from Craftsy and it really helped to make preparing the carrots and cucumbers a lot easier than it has been in the past.  The best part is the class is 100% free - now that's what I'm talking about!

Deconstructed Sushi Bowl (serves 4)

1 1/2 cups sushi rice
2 cups water
1/4 cup rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 medium avocado
1 cucumber
2 carrot
2 sheets Nori
2 teaspoons sesame seeds

1.  Make the sushi rice:  Combine sushi rice and water and cook according to package directions.  Allow to cool slightly.
2.  In a small saucepan, combine rice vinegar, sugar, and salt over medium heat.  Allow sugar and salt to dissolve and remove from heat.  Allow to cool slightly.
3.  While rice and vinegar mixture are cooling, prepare vegetables.  Julienne the cucumber, carrot, and nori into very thin strips.  Slice the avocado.
4.  Fold about half of the vinegar mixture into the rice and mix well.   Add more vinegar mixture depending on taste.
5.  To assemble the bowls, start with the prepared sushi rice and top with prepared vegetables, and finish with a sprinkle of sesame seed.
6.  Top with soy sauce with or without wasabi mixed in.  Serve with a side ginger. 

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