Sushi Bowl recipe with chicken or salmon
Sushi bowls have become one of my favourite, easy and quick meals of choice. I am trying not to overdo it though! I have had a few of these over the years and one of my daughters has made a batch for her work lunches a few times. Last time she made it I was lucky to get the left-overs for myself – YUM! It is to her that this recipe is credited.
Basics of a Sushi Bowl
- Rice – I always use brown basmati because of the higher fibre content but you can use your preferred rice.
- Chicken or salmon. I have also used left-over steak occasionally.
- Veggie options – Asparagus, broccoli, red capsicum (bell pepper), carrot, cucumber, edamame beans (young soy beans), red cabbage, snow peas.
- Legumes – packed with protein and fibre as well as many other benefits including improving insulin sensitivity.
- Fruit – this is my preference really, rather than a standard. I like diced mango when it is in season, but pineapple or nectarine would be good too.
- Avocado – this gives it a lovely creamy texture, but remember that avocado is high in healthy fats which add kilojoules (energy), so depending on your health goals, you may need to have a small amount.
- Nori – a must have ingredient to get a lovely savoury (umami) taste.
If you try this, let me know what you think. I’m always open to improvements 😃 .
Try this recipe today and let me know how it turned out!
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Reference:
Easy Sushi Bowl
A nutrient-rich bowl that layers rice, protein, fresh vegetables, legumes and fruit, finished with a savoury nori crunch.
Ingredients
- For the bowls
- Marinade
- Quick pickle
Method
- 1
Combine the pickling liquid ingredients (boiling water, sugar, salt and rice wine vinegar) and stir until the sugar and salt dissolve. Submerge the sliced carrot, cucumber and red cabbage and set aside to quick-pickle until you're ready to assemble.
- 2
Bring 2 cups of water to the boil, add the rinsed rice and cover with a lid. Return to the boil, then reduce the heat to low and simmer for 20 minutes, until the rice is tender and the water is absorbed.
- 3
Whisk the soy sauce, fish sauce and oyster sauce together in a bowl. Coat the diced chicken in the marinade, then cook in a hot, lightly oiled pan until cooked through, turning to brown both sides.
- 4
Divide the rice between bowls. Top with the pickled vegetables, edamame, capsicum, snow peas, black beans, mango, avocado and chicken. Finish with a scatter of sesame seeds and nori, and a drizzle of Kewpie mayonnaise.
Nutrition (per serving)
Estimated from the FSANZ Australian Food Composition Database. Actual values will vary depending on the specific products used — not a substitute for individual dietary advice.
