Sushi Bowl
Step up your rice bowl game with this extraordinary meal. Your taste buds and belly will thank you later.
Gather Ingredients
Prepping before you start cooking will set you up for success. Read the recipe through first, get out any necessary kitchen tools, gadgets and ingredients you need, then soldier on.
Start with the protein
I, personally, am partial to salmon here, but choose whatever protein you are in the mood for. I make this with tofu for my daughter and it’s equally amazing. I’m a cast iron skillet girl, but any good sauté pan will do. A sharp knife does wonders here, so make sure that blade is ready to slice. I am lazy and leave the skin on the salmon, but if you aren’t into the skin, either buy it already removed or hone your knife skills by trimming off the skin. I prefer to slice the salmon or protein that I am using before cooking into nice little chunks.
Sauce it up
Once you’ve browned the protein (instructions below), the flavor explosion begins. You are going to add the coconut aminos (soy sauce, tamari, etc.) rice vinegar, garlic, ginger and drizzle of honey to the pan, let it get all bubbly then add those protein nuggets back to the pan and coat with this incredible sauce. Allow the sauce to caramelize on the protein, but watch it like a hawk, the caramelization happens fast.
Build that bowl
In my opinion, the sriracha mayo is what takes this bowl to the next level. If you happen to be mayo adverse (ummm what's wrong with you, sorry, not sorry) you can use plain yogurt or sour cream to replace the mayo. Gently seasoned rice gets topped with the protein nuggets, thinly sliced cucumbers, avocado, scallions, nori triangles, sesame seeds and the delectable sriracha mayo for a simple, flavorful, nutrient-packed rice bowl. You’re welcome.
Sushi Bowl
Ingredients
Protein
~1 # protein of choice (salmon, tuna, chicken, tofu, tempeh, etc.)
1 teaspoon sesame oil
Sauce
2 Tablespoons of coconut aminos (soy sauce, tamari)
2 Tablespoons seasoned rice vinegar
2 teaspoons, fresh minced garlic
2 teaspoons, fresh minced ginger
Drizzle of honey
Start with cutting the protein into little chunks. Heat a sauté pan over medium heat with 1 teaspoon of sesame oil. Add protein to the pan, brown on all sides until cooked through. Remove the protein from the pan and add coconut aminos, rice vinegar, garlic, ginger and drizzle of honey. Once it starts to thicken and bubble, add the protein back to the pan and turn to coat. Allow the sauce to caramelize on the protein, watch carefully so it doesn’t burn. Remove from heat.
Seasoned Rice
2 cups of rice cooked any way you want (pot on stove top, rice cooker, instant pot)
¼ cup rice vinegar
2 teaspoons sugar (honey, agave)
1 teaspoon salt
While your rice is cooking, bring the vinegar, sweetener and salt to a simmer in a pot. Once the mixture comes to a simmer, remove from heat and stir until all ingredients are dissolved. Let cool until rice is done cooking. Once rice is done cooking, add the mixture to the rice and stir until mixed through.
Sriracha Mayo
1/3 cup of mayo (sour cream or plain yogurt)
2 teaspoon of Sriracha
2 teaspoon of rice vinegar
Whisk three ingredients together and try not to eat it by the spoonful.
Vegetables
3 English cucumbers, sliced
1-2 Avocado, sliced
4-6 Nori sheets cut into smaller pieces or use a seaweed snack pack per person
2-3 Scallions, chopped at an angle (cuz fancy)
Pickled red onions or radishes (we love these and I keep them on hand, we use about a tablespoon or so per person)
Black sesame seeds, to sprinkle on top
Now scarf down every single rice morsel!!