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[VIDEO] Sushi Roll in a Bowl

Servings: 4

Ingredients

To make the sushi rice:

  • 1 cup short grain brown rice or sushi rice
  • 2 Tbsps white wine vinegar or apple cider vinegar
  • 2 Tbsps raw honey or pure maple syrup

To make the bowls:

  • 16 oz cooked salmon shrimp, crab meat, or tuna
  • 2 Persian cucumbers Julienned
  • 2 large carrots Julienned
  • 1 avocado diced
  • 2 nori seaweed sheets, thinly sliced
  • 1 bunch of scallions thinly sliced
  • 1 Tbsp toasted sesame seeds
  • 2 Tbsps coconut aminos tamari, low sodium soy sauce, or Braggs liquid aminos

Instructions

  • Rinse your rice well before cooking using a fine mesh sieve. Follow package instructions for cooking which vary depending on the variety of rice you're cooking. I add a big pinch (or two) of sea salt to the boiling water.
  • Alternatively, you can cook your rice in a rice cooker following the manufacturer's directions.
  • As soon as the rice is done and just tender, stir and fluff well (with a wooden spoon) then add in the vinegar and honey. Stir. Allow it to cool.
  • To assemble your bowls, divide the cooked rice equally among 4 serving bowls or meal prep containers.
  • Top equally with fish, cucumber, carrot, avocado, nori, and scallions, then sprinkle with sesame seeds.
  • Just before serving, drizzle with coconut aminos as desired.
  • These bowls stay good in the fridge in sealed containers for about 2 days.
  • Enjoy!