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.
- 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
- 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
- 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
- Cook the rice according to package instructions. Once cooked, stir in the vinegar, liquid sweetener, and salt. Set aside.
- 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.
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.