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 10 June 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.

Clap if you liked this recipe!
4.5 40