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Sushi Bowl

I'm not against animal protein, but I am in favor of consuming it in a responsible, environmentally friendly and economical way. This sushi bowl accomplishes that in delicious fashion. Instead of serving each person a big 8 oz. hunk of salmon, we'll use one 8 oz. portion of salmon to divide up between the individual bowls. Then we'll load up on lots of yummy veggies and healthy carbs for a very satisfying and healthy meal. Don't be afraid of the long list of ingredients, with a little meal prep. on the weekend, this meal can come together in a matter of minutes.

Sushi Bowl

  • 3 cups brown rice, cooked

  • 4 tbsp raw, apple cider vinegar

  • 2 tbsp pure maple syrup

  • 1/2 tsp sea salt

  • 1/4 cup raw yogurt

  • 4 tsp hot sauce (red), or to taste

  • 8 oz. salmon, cooked, or fish of choice

  • 4 tbsp braggs liquid aminos

  • 2 tbsp raw, apple cider vinegar

  • 1 tsp pure maple syrup

  • 1/2 tsp toasted sesame oil

  • 1 inch knob fresh ginger, finely grated

  • 1 cucumber, sliced

  • 1 carrot, julienned or shredded

  • 2 radishes, sliced thinly, 2 medium

  • 1 red or yellow pepper, sliced thinly

  • 2 green onions, sliced

  • 1 large avocado, pitted, peeled and thinly sliced

  • 1 nori sheet, crushed into small pieces, optional

  • 1 tbsp sesame seeds, optional

1. Prepare rice.

2. While rice is cooking, mix together 4 tbsp vinegar, 2 tbsp maple syrup and 1/2 tsp salt. Pour over cooked rice and stir to combine. 2. In a small bowl, mix yogurt and hot sauce. 3. Mix dressing: 4 tbsp liquid aminos, 2 tbsp vinegar, 1 tsp maple syrup, 1/2 tsp sesame oil and ginger. 4. Divide rice into individual bowls. 5. Divide salmon into each bowl. 6. Divide cucumbers, carrot, radishes, pepper, green onions, and avocados evenly amongst the bowls. 7. Drizzle with dressing and hot sauce mixture before serving. 8. Garnish with sesame seeds and nori, if desired.


  • These can be served warm or cold. They are great to pack for lunch.

  • Add red pepper flakes, if you'd like some heat.

  • Salmon can be cooked at 400 for 20 minutes. Season with salt, pepper and a squeeze of lime. You can also use another fish of choice.

  • I cook the fish for sushi bowls to keep them more economical; however, occasionally we splurge and buy sushi grade fish for a raw fish Poke Bowl.

  • On a busy weekend night when no one eats at the same time, I put some of these bowls in the fridge with sauce on the side.

  • This makes for a fun buffet entertaining meal. Place all the components in serving dishes on buffet and let guests assemble their own bowls.

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