Sushi Bowls with Wasabi Mayo
- newmissionnutritio
- Mar 1, 2022
- 2 min read
Updated: Mar 10, 2022
This sushi bowl is easy enough for a weeknight dinner, but feels like a fancy takeout dish. Enjoy!
This sushi bowl comes together in under 30 minutes thanks to instant rice and quinoa. Plus, the combination of salmon, edamame and quinoa will give you a hefty dose of protein to fill you up. This bowl is really versatile, so feel free to make it your own by:
Swapping the salmon for shrimp, tuna or crab
Swapping the brown rice and quinoa for another whole grain such as wild rice, farro, or bulgur.
Incorporating different vegetables like shredded carrots, purple cabbage, bean sprouts, or radish slices.
Sushi Bowls with Wasabi Mayo
serves 4
Ingredients
1 lb salmon
1/2 tsp ground ginger
2 cups instant brown rice and quinoa mix (such as minute rice)
1 cucumber
1 avocado
1 cup cooked edamame beans, shells removed (I used frozen microwaveable edamame)
2-3 scallions
4 squares of seaweed snack (such as GimMe Organic), optional
1/4 cup light mayonnaise
1-2 tsp wasabi paste
1 tbsp low sodium soy sauce
Instructions
Preheat oven to 375 degrees.
Spray a baking sheet with cooking spray and place the salmon on the baking sheet. Pat the salmon dry with a paper towel. Season with salt, pepper, and ground ginger.
Place salmon in the oven and roast for 15-20 minutes, or until it is cooked through and flakes easily with a fork.
Microwave the rice and quinoa according to the package directions and add it as the base of 4 sushi bowls
To the bowls, add salmon, sliced cucumber, sliced avocado, sliced scallions, and sliced seaweed snack.
In a small bowl, combine the mayo and wasabi paste. Feel free to add more or less wasabi depending on your taste.
Top bowls with wasabi mayo and a dash of soy sauce. Enjoy!
Nutrition Information
Calories: 430
Carbohydrates: 30 grams
Protein: 31 grams
Fat: 22 grams
Saturated Fat: 4 grams
Fiber: 7 grams
Sugar: 0 grams
*Nutrition information is a rough estimate and may vary depending on products used
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