April 26th, 2024
Recipes
Sushi Roll Bowls
Valentina P
- Difficulty
•
- Time 30"
Homemade Sushi Roll Bowls with avocado, cucumbers, sticky rice, and your protein of choice. All under a tower of nori seaweed and generous drizzle of Creamy Mayo Sauce. No rolling or raw fish needed.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 4 servings cooked salmon, crabmeat, or cubed tofu
- 4 handfuls lettuce
- 1 cup uncooked sushi rice
- 2 avocado, sliced
- 1 cucumber, sliced
- 2 sheet(s) nori seaweed (or seaweed chips)
- crispy onions, crushed (optional for topping) For the Creamy Sauce
- 3 tablespoons mayonnaise (Note 2)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 1/2 teaspoons sriracha
- 3/4 teaspoon ginger powder
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Cook the rice according to package directions. To make an optional seasoned sushi rice, see Note 1 below.
- Step 2: Stir the Creamy Sauce ingredients together. Refrigerate.
- Step 3: Cook your protein of choice, if needed.
- Step 4: Use kitchen shears to cut the nori into strips.
- Serve: Assemble the bowls with chilled rice, lettuce, cooked protein of choice, avocado, cucumber, nori strips, and optional crunchy onions. Drizzle with spicy mayo and extra coconut aminos.
Recipe Notes
Note 1: To make seasoned sushi rice for 1 cup of uncooked rice, heat 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt together over medium heat until the sugar dissolves. When the rice has finished cooking, pour the vinegar solution over the hot rice and stir to combine. Cool fully before using. Note 2: Want to make this plant-based? Use a plant-based mayonnaise or try a Spicy Cashew Sauce.
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What you should eat next
Sushi Roll Bowls
PT30M 4 servings cooked salmon, crabmeat, or cubed tofu 4 handfuls lettuce 1 cup uncooked sushi rice 2 avocado, sliced 1 cucumber, sliced 2 sheet(s) nori seaweed (or seaweed chips) crispy onions, crushed (optional for topping) 3 tablespoons mayonnaise (Note 2) 1 1/2 tablespoons rice vinegar 1 tablespoon coconut aminos 1 tablespoon sesame oil 1 tablespoon olive oil 1 1/2 teaspoons sriracha 3/4 teaspoon ginger powder 1/2 teaspoon garlic powder Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
