Deconstructed Sushi Roll from
The possibilities are limitless, here are a few suggestions:
Quinoa (or rice, brown or white), cooked
Avocado, sliced or diced
Watermelon radish, thinly sliced
Microgreens (any variety); or, grow your own, refer to this post for step by step instructions
Sheets of Nori, briefly toasted over an open flame, on a gas stove (10 seconds or so), cut into strips
Crispy fried shallots (shallots, thinly sliced, and fried in oil until golden brown and crispy)
Fried quail eggs, so cute (or substitute chicken or duck eggs)
Bonito Flakes -- dried, aged, and smoked tuna (tastes better than it sounds)
Scallions, green parts, thinly sliced on a bias
Toasted sesame seeds
Fish/Seafood of your choice (seared, raw, or cooked)
A sprinkling of Shichimi Togarashi
Yuzu Vinaigrette (recipe below)
To crisp the shallots: Thinly slice (3 large) shallots. Pour 1/4 inch of [olive or grapeseed] oil in a high-sided, medium skillet. Heat over moderately high heat until hot, but not smoking. Fry the shallots, stirring occasionally, until the shallots are golden brown and crispy. With a slotted spoon, transfer to paper towels to drain. Sprinkle with salt.
To assemble the sushi bowl: Distribute cooked quinoa or rice amongst bowls. Top with assorted toppings and drizzle with vinaigrette.
makes about 1 cup
6 tablespoons extra-virgin olive oil
5 tablespoons *yuzu juice
2 tablespoons, finely diced shallot
3 tablespoons soy sauce/tamari
1 teaspoon yuzu kosho (or pinch of cayenne)
Whisk all the ingredients until well combined.
*Note: If you can't find yuzu, substitute equal parts [Meyer] lemon and grapefruit juice or a combination of grapefruit and orange and lemon if you can't find Meyer lemon, and a pinch of cayenne for the yuzu kosho.
Note: For those of you in the D.C. area, I find both yuzu and yuzu kosho (along with many other interesting items) at Hana Japanese Market at U and 17th.