Sushi Bowls
This is hands down, our families favourite meal. It takes 10 minutes to prepare after work and it is loaded with goodness. These sushi bowls are a simple, balanced meal with protein, healthy fats, and a variety of plant foods to support gut health and keep energy steady. With ingredients like salmon, rice, edamame, and fresh vegetables, you’re getting fibre, omega-3s, and a mix of nutrients that nourish both your body and microbiome.
Sushi Bowls
13+ Plants
1 cup brown rice, or 1 microwave rice sachet
Extra virgin olive oil
300g salmon
1 bunch broccolini
2 eggs, lightly beaten
1 cup frozen edamame beans
½ cucumber, sliced
2 spring onion, finely sliced
1 avocado, peeled and sliced
To serve:
Kewpie mayonnaise
Soy sauce
Pickled ginger
Everything bagel seasoning or sesame seeds
Nori sheets
Instructions:
1. Prep your rice: cook rice according to packet instructions
2. In your saucepan: Boil broccolini and edamame until tender, then drain
3. In your frypan: Heat oil in a frypan over medium heat, add salmon for 5-7 mins before flipping to the other side. Add the eggs to the pan and cook salmon and eggs for an addition 1-2 minutes until cooked to your liking.
4. From your fridge: Place cucumber, spring onion and avocado in a serving bowl.
5. On the table: kewpie mayonnaise, soy sauce, pickled ginger, everything bagel seasoning or sesame seeds, nori sheets.
6. To serve, construct your sushi bowl with a bit of everything that you like.
Add more plants:
Add in grated carrot, shredded cabbage, leafy greens, thinly sliced capsicum or radish for extra colour
Swap or add quinoa, different rice varieties or cauliflower rice
Add in some additional ferments – kim chi, sauerkraut or pickled red cabbage
Add a squeeze of lime juice or some herbs – coriander, mint, Thai basil
Notes:
Swap salmon for fresh or canned tuna, prawns, grilled chicken, panfried tofu or tempeh.
Leftovers a great cold or added to lunchboxes
Wrap leftovers in rice paper for a portable lunch