Sushi Bowls

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It seems the bowl trend has taken over my instagram, between burrito bowls, Buddha bowls, smoothie bowls, eating off a plate is so last year.  Only makes sense a sushi bowl is next on the radar for “it” food.

I made this sushi bowl post workout and it was pretty much the best refuel I have experienced in a while.  The perfect balance of protein, healthy fats, and complex carbs left me feeling pretty invincible post chest day.  I reluctantly shared with Chad who surprised me by telling me this was one of the best things I had ever cooked.  I had quite a laugh because this recipe actually involved zero actual cooking and because he isn’t the biggest fish fan.  Maybe its because everything simply tastes better in a bowl, maybe it was the siracha dressing, maybe I’m just that good…

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Ingredients

  • 1/4-1/2 lb of sushi grade ahi tuna
  • 1/2 cup of brown rice, cooked
  • 1/4 cup chopped cucumber
  • 1/4 cup of matchstick sliced carrots
  • 1-2 sheets of nori
  • 1/2 an avocado
  • 1 tsp siracha
  • 1 tbsp. mayonnaise
  • 2 tbsp. soy sauce, divided
  • 2 tbsp. rice vinegar, divided
  • 2 tbsp. sesame oil, divided
  • Servings: 1
  • Difficulty: easy

Directions

Chop the tuna in to small, bite size pieces and marinate in 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1 tbsp. vinegar

Place the brown rice at the bottom of the bowl

Top with tuna, cucumbers, carrots and avocado

Garnish with the nori

Mix the remaining ingredients until a thick dressing forms

Drizzle dressing over the bowl and enjoy!

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