This bowl makes it so easy to have all of your favourite flavors of sushi at home, but without having to go through the trouble of actually doing the rolls (unless you’re a pro, unfortunately I’m not!). This recipe is versatile, you can add nori, chicken, tofu, tuna, radish and sesame seeds.
Sushi bowls are easy to throw together and they take around 20 minutes to make. Plus, its packed with protein and vegetables. These can be made ahead of time and are perfect for meal prep. This salad combines all of my favorite sushi flavors!
*If you can’t find spicy mayonnaise, you can use normal mayonnaise, tamari, or a sesame sauce.
1/3 cup quinoa or rice
150 grams salmon (I used smoked)
1 small carrot
1/2 avocado, cut into small cubes
1/2 cup shelled edamame
1/4 cup cucumber, thinly sliced, halved
1/4 cup shredded cabbage
3 tablespoons spicy mayonnaise
First, add the quinoa and 1 cup of water to a medium saucepan and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.
While the quinoa is cooking, wash and cut all of your Vegetables. I used a vegetable peeler to make ribbons from the carrot.
Once the quinoa is cooked, remove from the heat and let stand for 5 minutes.
Place all the ingredients into the bowl and enjoy!