Make my deconstructed sushi bowl for your next lunch meal prep and you won’t be disappointed!
Sushi isn’t just a weekend dinner idea; it can be your next meal prep lunch idea if you want to try it. This easy to make sushi bowl is super healthy, amazingly fresh and delicious and it comes together fast so you can meal prep as many as you want for the whole week! It’s one of the tastiest healthy lunch ideas to make when you’re craving rice!
My deconstructed sushi bowl is made with brown rice, sliced avocado, cucumber, shredded carrots and edamame and can include some sliced raw salmon or tofu if you are vegan! Drizzle with soy sauce or a homemade spicy mayo for extra zing when you are ready to eat and enjoy the flavors! Adjust ingredients and portion sizes as needed to fit within the desired calorie range. These Easy Sushi Bowls are a convenient and delicious way to enjoy the flavors of sushi without the hassle of rolling!
Easy Sushi Bowl
Ingredients
For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the sushi bowl toppings:
- 4 ounces raw sushi-grade salmon or tofu thinly sliced
- 1/2 avocado thinly sliced
- 1/2 cucumber thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup shelled edamame cooked
- 2 tablespoons pickled ginger
- 2 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame seeds
Optional toppings: sliced nori seaweed, sliced green onions, sesame oil
Instructions
- Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- While the rice is cooking, prepare the sushi rice seasoning.
- In a small saucepan, combine the rice vinegar, sugar, and salt.
- Heat over low, stirring until the sugar and salt are dissolved.
- Remove from heat and let it cool.
- Once the rice is cooked, transfer it to a large mixing bowl.
- Gradually add the sushi rice seasoning to the cooked rice, gently folding it in until well combined.
- Let the seasoned rice cool to room temperature.
- While the rice is cooling, prepare the sushi bowl toppings.
- Thinly slice the salmon or tofu, avocado, and cucumber.
- Cook the shelled edamame according to package instructions.
- To assemble the sushi bowls, divide the seasoned sushi rice evenly among serving bowls. Arrange the sliced salmon or tofu, avocado, cucumber, shredded carrots, and cooked edamame on top of the rice in each bowl.
- Garnish the sushi bowls with pickled ginger, soy sauce or tamari, toasted sesame seeds, and any optional toppings you like, such as sliced nori seaweed or sliced green onions.
- Drizzle a little sesame oil over the top of each sushi bowl for extra flavor, if desired.
- Serve the sushi bowls immediately or meal prep!
Notes
Nutritional Information (approximate, based on specific ingredients and quantities used): Calories: Approximately 450-550 calories per serving Protein: Approximately 20-25 grams Fat: Approximately 15-20 grams Carbohydrates: Approximately 60-70 grams Fiber: Approximately 8-10 grams
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