Deconstructed Sushi Recipes

Steps:

• Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
• Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

Steps:

• Rinse and drain the rice two or three times.
• Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
• Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
• Drain the tofu and pat it dry.
• Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu.
• Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side.
• Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
• Let cool, enough to handle, then cute crosswise into matchsticks. Repeat with the remaining sheets.
• To make the dressing, combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil.
• Cook for 1 or 2 minutes, the add the shoyu and vinegar.
• Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
• When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
• Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.