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 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. Nutrition Information Serves: 4 | Serving Size: 1 scant cup rice, 1/4 remaining ingredients and 2 scant tablespoons dressing 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.
