We LOVE sushi at our house, but we don't love eating out anymore and sometimes making it at home can not only be healthier, but fun to do with the family! I'm not a master chef, so no sushi rolls are coming out of my kitchen, but this play on sushi is easy to make and has the same tastes as well as the luxury of knowing exactly what you are putting into your body! Sushi bowls have become a weekly staple for us.
Sushi BOWLS: by Maddy Krebs
Ingredients:
White Jasmine Rice (I use the Lundberg brand)
Salmon (any type will work- frozen or fresh)
Seasoning (I use Cavendars Greek Seasoning for this, but once again, anything you prefer to seasoning your meat with)
Cucumbers (I use the mini cucumbers)
Carrots (Shred yourself or buy the pre-shredded version for convenience)
Yum-Yum Sauce (Primal Kitchen Brand)
Recipe:
1. Cook rice following the directions.
2. Season and then Bake or Air Fry Salmon- I air fry my salmon for 2 reasons, 1. It's faster and can cook in the same amount of time as my rice. 2. I like the texture and the crisp it gives! I air fry my salmon for 12-15 minutes on 350. Shred after cooked.
3. Cut up cucumbers and carrots if not pre shredded.
4. Put together your bowls! A scoop of rice, salmon, cucumbers, carrots, and drizzle on your yum yum sauce. (You can measure out and weigh each ingredient if you are counting macros.)
Additional Options:
-Add Avocado to your bowl
-Switch out your protein for crab or shrimp or use multiple for extra protein. (Salmon and crab together is my FAVORITE combo for extra protein.)
-Add a drizzle of Coconut Aminos (a great substitute for soy sauce)
-Add on sesame seeds
