Recipe: Sushi Bowl

Some of the world’s finest discoveries have been made by accident when something went “wrong” with the original plan. This recipe is no different. 😉

One night while making sushi, I unintentionally ripped off the corner of a stack of Nori, and it wasn’t possible to create sushi rolls. My husband suggested that we just throw all of the components together to make a bowl, so that's what we did. Yum! What a great way to get protein, veggies, whole grain, and beneficial fats all in one place. I've seen sushi bowls on the menu of restaurants, but admit I'd never tried one until we made it at home. It has added some variety to dinner. It’s also less work than making rolls, which is kind of nice. My favorite part is the ginger and wasabi dispersed throughout the dish, with bites of Nori in between. The raw veggies add such a wonderful lightness to the dish and cut the spiciness of the wasabi. We’ve made it several times since, and it’s fun to switch up the veggies and protein a little bit each time. Enjoy!

Makes 3-4 Servings.

• Protein: 1 – 1.5 lbs. cooked chicken or tofu, raw salmon, or a combination thereof.
• Veggies galore: An assortment of raw carrots, cucumbers, asparagus, sprouts, etc. – chop several cups. 
• Whole Grain: 1.5 – 2 cups cooked brown rice.

Concerned about too much Arsenic in rice? Soaking it overnight and cooking it with extra water can reduce the Arsenic content by up to 82%. Here’s more about that.

• Fats: Top with just a dash of sesame oil and as much avocado as you wish.

Instructions: Layer bowl with rice, protein, raw veggies, and fats. Top with small pieces of Nori, pickled ginger, wasabi, and tamari or liquid aminos, as desired. Stir together and enjoy! 

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