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10 Minute Deconstructed Faux “Sushi” Bowls
I made these for dinner about a week ago and all of our teenagers cleaned up their bowls completely. They absolutely loved it.🏆WINNER
It’s been SO SO hot here in SLC the past week considering it’s now September. 100-degree heat all day does NOT inspire me to want to cook anything. So this is a great option for those times you want a really tasty, simple meal but it’s just too hot to cook! Canned tuna to the rescue!
These bowls work nicely to bring to work or school for lunch because they are great eaten cold. #MealPrep #ColdLunch
I love all the flavors & textures happening here (not to mention the balanced nutrition!)
The seaweed really up levels your faux sushi bowl game! So don’t skip it!
I use (and LOVE) this brand.
Adjust ingredients to your liking or whatever you have on hand that you need to use up. They’ll turn out great!
1 serving
Ingredients:
- 1/2 cup cooked brown rice
- 2 tsps rice vinegar
- 1 tsp raw honey
- sea salt and ground white pepper, to taste
- 1 natural seaweed sheet
- 1 x 6 oz can tuna or salmon in water or olive oil, drained well
- 1 fresh garden cucumber, diced
- 1/4 avocado, sliced
- 1 green onion, thinly sliced
- red chili flakes to taste
- 2 tsps toasted sesame seeds
Optional to serve:
- coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce, and toasted sesame oil
Instructions:
In a small bowl, combine the cooked brown rice with vinegar and honey.
Season your brown rice lightly with sea salt and white pepper, to taste.
Lay the seaweed sheet on a rimmed plate.
Add your seasoned rice in the center as shown.
Surround it with flaked tuna or salmon, diced cucumber, avocado, and green onions.
Garnish with red chili flakes and sesame seeds then serve with coconut aminos and sesame oil, if desired.
These bowls stay good in a sealed container in the fridge for up to 3 days.
Enjoy!
💚Rachel
Ingredients
- 1/2 cup cooked brown rice
- 2 tsps rice vinegar
- 1 tsp raw honey
- sea salt and ground white pepper, to taste
- 1 natural seaweed sheet
- 1 x 6 oz can tuna or salmon in water or olive oil, drained well
- 1 fresh garden cucumber, diced
- 1/4 avocado, sliced
- 1 green onion, thinly sliced
- red chili flakes to taste
- 2 tsps toasted sesame seeds
Optional to serve:
- coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce, and toasted sesame oil
Instructions
- In a small bowl, combine the cooked brown rice with vinegar and honey.
- Season your brown rice lightly with sea salt and white pepper, to taste.
- Lay the seaweed sheet on a rimmed plate.
- Add your seasoned rice in the center as shown.
- Surround it with flaked tuna or salmon, diced cucumber, avocado, and green onions.
- Garnish with red chili flakes and sesame seeds then serve with coconut aminos and sesame oil, if desired.
- These bowls stay good in a sealed container in the fridge for up to 3 days.
- Enjoy!
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