Sustainable Seafood Sushi Bowls

These protein-packed bowls feature all your favorite sushi roll ingredients — wild seafood, brown rice, creamy avocado and a wasabi-soy dressing. The recipe is easy enough to fix for your lunch box and pretty enough to serve for a casual al fresco dinner party.

under 50 mins
lunch
Updated on 6 January 2024

Ingredients for servings

    Sustainable Seafood Sushi Bowls

  • 1 cup short-grain brown rice

  • 1 pinch salt

  • 3 tablespoon dried wakame seaweed

  • 3 tablespoon rice wine vinegar

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon wasabi powder

  • 0.5 teaspoon fresh ginger finely grated

  • 12 ounces wild sashimi-grade salmon skin removed, thinly sliced

  • peeled and deveined wild shrimp cooked

  • 1 green onion thinly sliced

  • 1 medium avocado pitted and sliced

  • 0.25 cup salmon roe optional

  • 1 tablespoon sesame seeds toasted

Directions

  • Combine the rice with 1.5 cups water and 1 pinch of salt and bring to a boil over high heat. Cover, reduce heat to maintain a bare simmer and cook until all the water has been absorbed and the rice is tender, 30 minutes. Remove from the heat, fluff with a fork, cover and set aside for 10 minutes.

  • While the rice cooks, soak the seaweed in 1 cup (237mL) cold water for 10 minutes. Drain and set aside. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi and ginger.

  • Divide the rice between 4 bowls. Arrange the seaweed, salmon, shrimp, avocado and salmon roe atop the rice. Drizzle with the dressing and sprinkle with the sesame seeds. Serve immediately.

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