22 Jul

Sushi Deconstructed

Ash Archambeau
Ash Archambeau is Kitchen Koach LA, helping you and your kitchen get along! As a cancer survivor Ash improved the functioning and healing of her body through diet and lifestyle changes. With that spirit in mind, KKLA can help anyone interested in making change in their lives- particularly in their kitchens. Along with helping individual clients and writing for Body Temple LA, she recently went to the final callbacks for Food Network's reality series "The Next Food Network Star". Currently she's taking on new clientele working with a non profit in East LA helping lower income families integrate healthy eating into their homes. For more info on how Kitchen Koach LA can help you check out www.KitchenKoachLA.com.
Ash Archambeau

I used to work at a premiere sushi restaurant in LA and got completely spoiled with my afterwork doggie bags. That time was also in the days when I still ate fish. Alas, those days are gone and as a vegan I still do LOVE the flavors associated with sushi. So, how do I get my sushi fix with out my dear restaurant days? 

Here’s the answer. Deconstructed Sushi Bowls

The recipe is completely variable, so have fun adding whatever toppings you want. I adapted this recipe from both Julie Morris’ book SUPERFOOD CUISINE and online foodie NATURALLY ELLA. Enjoy this dish warm or cold. I guarantee a meal that’s light, flavorful, filling, and easier than rolling anything up in Nori. 


Serves: 2


 A BIG Bowl 🙂

1 cup sweet brown or black rice*

2 cups water

1 tablespoon honey

2 tablespoons rice vinegar

¼ teaspoon sea salt

2 bunches radishes

¼ cup sake

1 tablespoon soy sauce or ume plum vinegar (alkaline and salty!)

1 tablespoon mirin (or seasoned rice vinegar) 

Toppings (any or all of the following) 

Avocado wedges

Cucumbers slices

Carrots, julienned 

Green onions, sliced

Jicama, julienned

Zuchinni, julienned 

pickled onions

marinated mushrooms 

Sunflower Sprouts

Seared or Marinated Tofu/Tempeh  

Sesame seeds (or blend called GOMASIO)

Nori (or seaweed snack from trader joes!) 

Pickled Ginger

Siracha Sauce

Seared or cooked fish of your choosing  


1) Before starting, rinse the rice until the water runs mostly clear.

2) Combine the rice with the 2 cups of water. Bring rice to a boil, reduce to a simmer, cover, and let cook for cook time on package  (20-45 minutes)  Remove pot from heat and let sit for 10 minutes. Drain any excess water. 

3) In a small bowl, whisk together the honey, vinegar, and salt. Pour over the still-warm rice and stir until rice is coated. Cover and set aside until ready to use. I like putting it in the fridge ‚¬Â¦) 

4) Rinse and cut the radishes in half lengthwise then cutting each half into ¼” thick slices. Heat the sake, soy sauce, and mirin in a large skillet. Once warm, add the sliced radishes and cook, stirring occasionally until radishes are tender but still have a bit of crispness left. If you don’t want to cook the radishes, you can also marinate them for a half hour instead. 

5) Assemble the sushi bowls by dividing the rice in half and topping each bowl with radishes and an assortment of toppings. Serve with extra soy sauce or ume plum vinegar. 

Share this