Deconstructed Sushi Bowl

(makes 4 servings)

Bowl base:

• 2 cups cooked brown rice or sushi rice (cooled slightly)
• 2 tablespoons rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt

Protein (choose one or mix):

• 1 pound sushi-grade ahi tuna or salmon, cubed
• OR 1 pound cooked shrimp, chilled
• OR 12 oz. canned tuna or salmon, drained

Veggies & toppings:

• 1 cucumber, diced
• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup edamame, shelled and cooked
• 2 sheets nori, cut into thin strips
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Sauce:

• 3 tablespoons light mayo or plain Greek yogurt
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon low-sodium soy sauce
• ½ teaspoon sesame oil

1. While the rice is still warm, stir in the rice vinegar, honey, and salt. Set aside to cool slightly.
2. If using raw tuna or salmon, dice into bite-size cubes and keep chilled until ready to serve. If using shrimp or canned fish, have it prepped and ready.
3. In a small bowl, whisk together the mayo or Greek yogurt, sriracha, soy sauce, and sesame oil to make the spicy mayo sauce.
4. Divide the seasoned rice evenly among 4 bowls.
5. Arrange the protein, cucumber, carrots, avocado, and edamame over the rice in sections.
6. Top each bowl with nori strips, green onion, and sesame seeds.
7. Drizzle with the spicy mayo sauce and serve.