Deconstructed Sushi Bowl

This deconstructed sushi bowl is my favorite kind of meal: fresh, satisfying, and effortlessly customizable. It leans on a few smart shortcuts—like frozen rice and ready-made sauces—while still delivering big flavor thanks to bright yuzu citrus and a gentle chili kick. Whether you enjoy it as a cozy rice bowl or scoop everything into crispy seaweed snacks for DIY sushi bites, this is the kind of quick meal that feels special without trying too hard.

Ingredients (Serves 1–2)

• 2 cups cooked jasmine rice (microwavable frozen rice works perfectly)
• ½ cup cucumber, chopped
• 1 avocado, diced
• ½ cup mango, diced
• 4–6 oz cooked or smoked salmon, flaked
• 2 tbsp Hotaru Yuzu Mayo
• 1–2 tsp Yuzu Katsuri Chili Sauce (adjust to taste)
• Dried seaweed snacks, for serving (optional)

Method:

1. Prepare the rice: Heat the rice according to package instructions and transfer it to a bowl while warm.
2. Assemble the bowl: Top the rice with cucumber, avocado, mango, and salmon, arranging everything evenly or piling it on casually.
3. Make the spicy yuzu aioli: In a small bowl, mix the yuzu mayo with the yuzu chili sauce until smooth and lightly spicy.
4. Finish & serve: Drizzle the sauce over the bowl or keep it on the side for dipping. Enjoy with a fork or chopsticks, or scoop everything into dried seaweed snacks to create perfect bite-sized “sushi” moments.

Foodie Box Love Notes & Tips:

• Add a sprinkle of sesame seeds or sliced scallions for extra flavor.
  
• Swap salmon for tofu, shrimp, or crab if you want to mix things up.
• Serve the rice slightly warm and the toppings cool for the best contrast.