These protein-packed bowls feature all your favorite sushi roll ingredients — wild seafood, brown rice, creamy avocado and a wasabi-soy dressing. The recipe is easy enough to fix for your lunch box and pretty enough to serve for a casual al fresco dinner party.
Sustainable Seafood Sushi Bowls
Ingredients
- 1 cup (200g) short-grain brown rice
- 1 pinch salt
- 3 tablespoons (6g) dried wakame seaweed
- 2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon wasabi powder
- 1/2 teaspoon fresh ginger, finely grated
- 12 ounces (340g) wild sashimi-grade salmon, skin removed, thinly sliced (see note)
- 8 ounces (227g) peeled and deveined wild shrimp, cooked
- 1 green onion, thinly sliced
- 1 medium (5-ounce/150g) avocado, pitted and sliced
- 1/4 cup (60g) salmon roe (optional)
- 1 tablespoon sesame seeds, toasted
Directions
Combine the rice with 1 1/2 cups water and 1 pinch of salt and bring to a boil over high heat. Cover, reduce heat to maintain a bare simmer and cook until all the water has been absorbed and the rice is tender, 30 minutes. Remove from the heat, fluff with a fork, cover and set aside for 10 minutes.
While the rice cooks, soak the seaweed in 1 cup (237mL) cold water for 10 minutes. Drain and set aside. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi and ginger.
Divide the rice between 4 bowls. Arrange the seaweed, salmon, shrimp, avocado and salmon roe atop the rice. Drizzle with the dressing and sprinkle with the sesame seeds. Serve immediately.
Serves: 4 | Serving Size: 1 scant cup rice, 1/4 remaining ingredients and 2 scant tablespoons dressing
Nutrition (per serving): Calories: 400; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 125mg; Sodium: 634mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 1g; Protein: 37g
Note: Sashimi-grade fish is frozen to a specific temperature to kill parasites. Look for it in the freezer section of some supermarkets. Those with compromised immune systems, pregnant women and young children should not eat raw fish.
Originally published July 2018, updated April 2022
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