I think I have some weird attraction to eating things in bowls. Usually all three of my meals are bowl-based, and my work pants are usually better off for it (read: I’m a messy eater and end up with far less food in my lap)!
One of the worst messy-meal offenders? Sushi. Or, anything that requires the use of chopsticks, really. This meal is a slightly less messy and super fun way to get the taste of a maki combo without the work and the $25 bill! Win-win.
Any dish like this is super flexible and will taste pretty great no matter what fresh ingredients you use, getting a variety of flavours and textures guarantees a meal that will totally hit the spot. Think tender-crisp veggies, creamy avocado, the saltiness, sweetness, and spiciness of the sauce is perfectly balanced. Did I mention that this is undeniably uber–healthy? A great way to counter-balance those weekend indulgences!
Scattered Sushi Bowls
2 servings short-grain brown rice, cooked according to instructions
2 teaspoons fine grain sea salt
2 servings protein of choice, salmon or tofu for eg. and seasonings, like garlic powder, salt & pepper
grated zest and juice of 1 orange
zest and juice of 1/2 lemon
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp rice vinegar
Assorted veggies, such as:
Sweet peppers, cucumber, green onion, sauteed bok choi, avocado, boiled edamame
Sesame seeds, lightly toasted (optional).
Cook your rice according to directions, and set aside. Pan fry your protein of choice, with a dusting of seasonings. I used a bit of garlic powder, a touch of ginger, some salt and pepper.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
Assemble bowls with a layer of rice, topped with dressing to taste. Top with your fave veggies and your protein, and sprinkle some toasted sesame seeds on there too! We drizzled ours with some sriracha for added kick.