I eat sushi almost every single week and if I had it my way I could possibly change that to every single day. Considering it can be pretty pricey and I’m to lazy and impatient to try rolling and cutting my own roll, eating it in a bowl is an easy way to get my sushi fix. I think most of us can agree that everything is better in bowl form and this deconstructed sushi bowl gives me the same fresh and flavorful taste I love and crave.
In order to stick with tradition I used rice as my base and since brown rice is a healthier option that’s what I chose but feel free to change it out for white rice or even quinoa. According to the sushi selection at whole foods wrapping rolls with quinoa is a thing and I can’t say I hate the idea. This bowl packs all the essentials needed for a well balanced and nutritious meal; whole grains, healthy fats, protein, and Omega 3’s along with other various vitamins and minerals.
I wanted to keep this bowl as simple as possible for a quick and easy weeknight dinner. Since I almost always have smoked salmon in the house that’s what I used but you can replace it for raw sushi grade fish like salmon or tuna. If you do use raw fish make sure your fish is coming from a good source. To take this bowl to a whole new level I topped it off with a spicy vegan aioli. It adds creaminess to the bowl with just a touch of spice. If you like things really spicy you can add more sriracha to fit your taste. The good thing about this meal is that its easily adaptable based on personal preference and ingredients you have on hand. Have fun with it and let me know if you come up with other good combinations.
- 1½ cups brown rice, cooked
- 4 oz. smoked salmon
- ½ avocado, cut into slices
- ½ cup frozen shelled edamame
- ⅔ cup shredded carrots
- toasted sesame seeds to garnish (optional)
- For the Spicy Vegan Aioli:
- ¼ cup vegenaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- If you haven't already cooked your rice, do so according to the instructions on the box/bag.
- Meanwhile, add the edamame into a bowl and warm in the microwave, Shred, or slice the carrots and prepare the avocado by cutting the avocado in half, removing the pit and slicing.
- In a small bowl add the vegenaise, sriracha, and lime juice, mixing until well combined. Set aside.
- Toast the sesame seeds by adding them to a dry skillet on medium heat and stirring often. (3-5 minutes is all it takes).
- Once all the toppings have been prepared you can start building your bowl. First divide the rice evenly among two bowls. Top with the shredded carrots, avocado slices, edamame and smoked salmon. Before serving drizzle each bowl with the spicy aioli and sprinkle the toasted sesame seeds over top.