Deconstructed Sushi

Deconstructed Sushi

My family loves sushi. I was craving sushi one day and came up with the idea of deconstructed sushi. I thought it would be easy and a way for everyone to eat what they want. I figured it would be a bit of work but would be worth it.

So here is what we did.  About 2-3 hours in advance, I made a Kansas City version of poke (the poke we ate in Hawaii was amazing stuff- I think we ate it at least twice a day). 

Right before eating, I started the sushi rice (I had already made the vinegar mixture) and started chopping the veggies. Then you put it all together. 

Midwestern Poke

A Couple of Pieces of Sushi Grade Ahi Tuna  

1/4 Cup (60ml) of Soy Sauce

1/4 Cup of Green Onions, Chopped

2 Tsp of Sesame Oil

1 Tsp Chili Garlic Sauce
Sesame Seeds (Optional)

Pat the tuna dry with a paper towel and then slice into cubed bite sized pieces. Place in a nonreactive bowl and add remaining ingredients (except sesame seeds). Mix together, cover, and place in refrigerator for about 2-3 hours (you can also serve it immediately but I like it better if the flavors have a chance to meld). Add the sesame seeds right before serving.

Poke

Sushi Rice

2 Cups of Short or Medium Grain Rice (No long grain rice!)

2 1/2 Cups of Water

1/3 Cup of Rice Wine Vinegar

3 Tbsps of Sugar

1 Tsp of Salt

Rinse the rice until is runs clear; this step is really important- you need to rinse it several times (I do this in a small mesh colander). I make my rice in a rice cooker- so cook the rice according to your rice cooker instructions. Meanwhile combine rice wine vinegar, salt and sugar in a small saucepan on low heat. Heat until the sugar dissolves. Set aside and let cool.  Remove the rice from the rice cooker and spread out in a large (nonreactive bowl) and combine with the vinegar mixture. Be careful not to smash the rice. If you have a fan, use a fan while you combine the rice with the vinegar. This will give the rice a shiny look.  Use the rice right away.

Stirring the sushi rice

Other Ingredients

Fake Crab (I can't help it I love this stuff any left overs will be used to make Japanese Crab Salad)

Cucumbers, Sliced into Match Sticks

Carrot, Sliced into Match Sticks

Avocado, Diced

Wasabi

Ginger

Sesame Seeds

Nori Strips

Lettuce (In Case you want to make a lettuce wrap)

Thinly Sliced Green Onions

Bell Pepper (I used Purple Bell Peppers)

Sriricha Sauce

Make your own "sushi" plate platter

The bottom line: will I make this again? Yes, it was so good I actually made it twice in one week.