Sushi Bowl

I love eating out of bowls, on repeat. This sushi bowl is quick and easy to make, healthy and satisfying. Most of the ingredients are ready to roll (ha ha no pun intended) except some steaming of broccolini, strenuous I know. Sometimes I prepare with salmon and sometimes I make it all veggies, both are delightful. The trick here is the roasted seasoned seaweed, from Costco, it is just the best. The seaweed gives the rice just the right amount of saltiness as it mingles in the bowl. A little crunch from some diced veggies and we some magic.

Let me share some sushi backstory. I wish sushi and I we went waaaaaay back. You see my mom was allergic to seafood so I only discovered this deliciousness when I left home. You can cry for me missing our on 18 years of sushi bliss.  Sushi has always been the choice of meal for our anniversary dinners. I remember our one year celebration, we ate sushi for days and walked for miles around New York City. It was so nice to be in a place that stayed open late. At the time we lived in California and most things near us closed at 10:30pm. When we finally lay our heads down it was the early hours of the morning. Clearly we did not have kids. These days we remind ourselves of those sushi escapades with home made sushi and we are raising up the next generation of sushi lovers.

Sushi Bowl

 

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Prep time

5 mins

Cook time

7 mins

Total time

12 mins

 

Easy to make sushi bowl. Great for a quick dinner or lunch where you don't feel like cooking. An uncomplicated meal that's delicious and nutritious.

Food in Color: Food in Color

Recipe type: Dinner or Lunch

Cuisine: Sushi

Serves: 4

Ingredients

• 2 cups of brown or white rice - I use frozen from Trader Joe's and just heat up in the microwave
• 1 packet of Costco seaweed - use about 6 pieces per bowl
• 1 lb of broccolini steamed for 5 mins
• 2 mini cucumbers cut into sticks and then halved
• 1 small pack of smoked salmon
• 1 avocado cubed

Instructions

1. Cut up and steam the broccolini for 5-7 mins. Cut into bite sized pieces. Don't over cook, you still want to have some crunch.
2. Cook rice or reheat prepared rice. Use about a half a cup per bowl and divide according to the number of people you are serving
3. Add the seaweed crumpled and broken up onto the top of each rice pile.
4. Drain the broccolini and divide evenly between the bowls.
5. Add the cucumber and divide evenly between the bowls
6. Add the avocado dividing between the bowls.
7. Finish with pieces of broken up salmon divided between each bowl.

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