A easy but delicious sushi bowl. This bowl is filled with flavoured rice and fresh crunchy vegetables for a healthy quick lunch.
I was watching suits last week and in it the characters were discussing what dinner they should order since the company was paying for it. They decided that they would have to order sushi because they could afford to get Chinese takeaway themselves. Now I found this quite funny because in Australia sushi is probably one the quickest, cheapest and easiest lunch options around.
On the few days I don’t pack my own lunch for work I tend to always grab a sushi roll. Within 10 minutes walking form my work there are at least 6 sushi places. And by that I mean sushi places that focus on quick rolls that are already made and you can just quickly pick up. They cost about AU$2.50 a piece which comes down to about US$1.75 a piece. You can even buy sushi rolls in the supermarket where I work, they have a whole sushi making stall where 3 people are making fresh sushi all day.
This got me thinking though, I love the idea of sushi and I do eat it. However, I really really dislike the nori that is used for the rolls. So what is the easiest way to avoid that. Toss all of it in a bowl. And so I did. This sushi bowl I made is quick to make and you can use the ingredients I listed below or you can even use whatever you have lying around at home. There is no set rules on sushi you can make it whatever you want it to be. And besides being easy and using you left over vegetables, it’s also cheap and easy to make.
For more salad recipes, make sure to follow my Pinterest salad recipe board.
- 1 cup short grain rice
- 1 red bell pepper
- 1 carrot, peeled and cut in half lengthwise and sliced
- 1 cucumber, peeled and cut in half lengthwise and sliced
- 1 avocado, sliced
- 4 tbsp sushi seasoning
- pinch of salt
- Cook the rice according to the package instructions, let cool till room temperature.
- Combine the rice with the sushi seasoning and divide over individual bowls.
- Top the rice with the red belle pepper, carrot, cucumber and avocado. Sprinkle a pinch of salt on the avocado and serve immediately.