I 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 (I 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 my book), and lunch or dinner is served for the week.
I tried my hand at avocado roses this week. Thanks to Lisa over at Healthy Nibbles and Bits for walking me through it. I’m going to keep practicing…Print
Sushi Salad Bowls
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 5 Minutes
- Yield: 4 1x
- Category: Salad
- Method: Mix
- Cuisine: American
Sushi salad bowls! Like sushi, but in bowl form. An easy weeknight meal that’s super versatile, fresh, and delicious.
- 1 cup short-grain brown rice
- 3 tablespoons unsweetened rice vinegar
- 1 tablespoon honey (use maple syrup or agave to make it vegan)
- 1/2 teaspoon salt
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons unsweetened rice vinegar
- 1 teaspoon honey (or liquid sweetener of choice for vegan)
- 1 teaspoon sesame oil
- 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
- roasted nori, crumbled or cut into thin strips, for serving (see notes)
- pickled ginger for serving
- 1/4 cup black sesame seeds
- Cook the rice according to package instructions. Once cooked, stir in the vinegar, honey, and salt. Set aside.
- Assemble the bowls. To each bowl, add 1/4 of the cooked rice. Add 1/4 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.
You can use nori sheets or the roasted seaweed snacks that you’ll find at places like Trader Joes or Asian markets (wasabi flavor is my favorite).
If saving the bowls to eat throughout week, keep the ingredients stored in separate containers in the fridge and assemble just before eating.
Keywords: sushi, sushi salad, vegan sushi
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Adam Zavell says
the avocado rose is just gorgeous!
Thanks, Adam! I tried. Still needs some perfecting!