Sushi Salad Bowls

We could eat sushi every night. There’s something about it that’s healthy and light but feels so satisfying. There are a couple of problems with restaurant sushi; it’s expensive and leftovers don’t keep well. These sushi salad bowls are the solution to these problems.

Incredibly versatile, sushi salad bowls are a #sundaymealprep dream come true. At the beginning of the week, simply prep some vegetables (we used asparagus, sliced radishes, grated carrots, and sliced peppers), cook a batch of sushi rice, and whip up a simple soy sauce vinaigrette. Complete the meal by adding some protein, if desired. Really any type would be great: fish, shrimp, chicken, pork – or go vegan with tofu or tempeh. Add some avocado (mandatory in our book), and lunch or dinner is served for the week.

We tried our hand at avocado roses this week. Thanks to Lisa over at Healthy Nibbles and Bits for walking us through it. We’re going to keep practicing…

Sushi Salad Bowls

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Serves: Makes 4 servings.

Ingredients

Sushi rice:

• 1 cup short grain brown rice
• 3 tablespoons unsweetened rice vinegar
• 1 tablespoon honey (or sugar or liquid sweetener of choice for vegan)
• ½ teaspoon salt

Soy vinaigrette:

• 2 tablespoons reduced sodium gluten free soy sauce or tamari
• 2 tablespoons unsweetened rice vinegar
• 1 teaspoon honey (or liquid sweetener of choice for vegan)
• 1 teaspoon sesame oil

Sushi bowls:

• 1 bunch of asparagus (about 16 spears), hard part of stem removed and sliced in half
• 1 small bunch of radishes, thinly sliced
• 2 medium carrots, grated
• 1 large cucumber, sliced
• 1 large red bell pepper, sliced into strips
• 1 avocado
• nori, lightly roasted, crumbled or cut into thin strips, for serving (see notes)
• pickled ginger for serving
• ¼ cup black sesame seeds

Instructions

1. Cook the rice according to package instructions. Once cooked, stir in the vinegar, liquid sweetener, and salt. Set aside.
2. Assemble the bowls: start with ¼ of the cooked rice. Add ¼ of the vegetables, saving the avocado and pickled ginger for last. Top with 1 tablespoon of the black sesame seeds, some nori, and a drizzle of dressing.

Notes

Nori sheets can be bought pre-roasted. You can also use roasted seaweed snacks that you'll find at places like Trader Joes or Asian markets (wasabi flavor is our favorite).

If saving the bowls to eat throughout <g class="gr_ gr_67 gr-alert gr_gramm gr_run_anim Grammar only-ins replaceWithoutSep" id="67" data-gr-id="67">week</g>, keep the ingredients stored in separate containers in the fridge and assemble just before eating.

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