Sushi Bowls

CategoryDifficultyBeginner

Sushi boasts protein with heart-healthy fats, cooled rice that’s higher in resistant starch (lowered GI) and vegetables, however, per piece of sushi, the ratio of rice to protein and veg is often disproportionate. For these reasons, a sushi bowl becomes a healthier alternative to ‘per piece’ sushi as the ratios of these ingredients is altered to represent a more balanced meal. Packed with raw vegetables, avocadoes boasting healthy fat, lean protein, and sufficient rice, this meal is complete and can be enjoyed for lunch or dinner.

Yields4 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins
 500 ml of cooked Golden Delight Basmati rice
 35 ml of rice vinegar divided use
 5 ml of sugar
 2 ml salt plus more to taste
 300 g tuna or salmon sashimi or smoked salmon
 250 ml of sliced cucumber
 1 avocado thinly sliced
 125 ml sliced radish
 125 ml carrot shavings
 125 ml shredded red cabbage
 10 ml black sesame seeds
 15 ml green onions
 10 ml sesame oil
 1 lime, cut in quarters
Optional
 wasabi paste soy sauce and/or pickled ginger
1

Place the rice in a large bowl; add 1/4 teaspoon salt, 1 tablespoon rice vinegar and 1 teaspoon sugar. Stir until thoroughly combined. In a small bowl place the cucumber along with the sesame oil and 2 teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste. Divide the rice between 4 sushi bowls. Spoon the cucumbers onto the rice.

2

Arrange the fish, cabbage, radish, carrots and avocado on top of the rice. Sprinkle with green onions and black sesame seeds. Serve immediately, with wasabi, soy sauce and/or ginger if desired.

Tip: You can make a dressing of wasabi mixed into soy sauce if preferred, and sprinkled some shredded pickled ginger on top of the sushi bowls. Best served slightly chilled.

Ingredients

 500 ml of cooked Golden Delight Basmati rice
 35 ml of rice vinegar divided use
 5 ml of sugar
 2 ml salt plus more to taste
 300 g tuna or salmon sashimi or smoked salmon
 250 ml of sliced cucumber
 1 avocado thinly sliced
 125 ml sliced radish
 125 ml carrot shavings
 125 ml shredded red cabbage
 10 ml black sesame seeds
 15 ml green onions
 10 ml sesame oil
 1 lime, cut in quarters
Optional
 wasabi paste soy sauce and/or pickled ginger

Directions

1

Place the rice in a large bowl; add 1/4 teaspoon salt, 1 tablespoon rice vinegar and 1 teaspoon sugar. Stir until thoroughly combined. In a small bowl place the cucumber along with the sesame oil and 2 teaspoons of rice vinegar. Toss to coat the cucumbers. Add salt to taste. Divide the rice between 4 sushi bowls. Spoon the cucumbers onto the rice.

2

Arrange the fish, cabbage, radish, carrots and avocado on top of the rice. Sprinkle with green onions and black sesame seeds. Serve immediately, with wasabi, soy sauce and/or ginger if desired.

Tip: You can make a dressing of wasabi mixed into soy sauce if preferred, and sprinkled some shredded pickled ginger on top of the sushi bowls. Best served slightly chilled.

Notes

Sushi Bowls
IngredientsDirections