I love making my own sushi, but yes, it can be pretty time-consuming to slice up the ingredients, set up a station, and roll it all up—especially after a long day of work, when ordering take-out from the couch seems more appealing by the second. That’s where the sushi bowl comes in. Just prep the usual sushi ingredients, and throw it in a bowl. Besides the fact that food just tastes better in a bowl—it’s really easy, really quick, and you can customize it with whatever’s in your fridge. Got some leftover asparagus? Throw it in. Out of spinach? Use kale instead. Not a fan of tofu? Replace it with baked fish or just take it out.
One thing I would not leave out, however, is the miso-ginger dressing. After experimenting with various dressings (soy sauce, tahini, peanut butter sauce, I’ve tried it all), I’ve landed on this creamy, sweet yet savory miso-ginger dressing that will melt like butter in your mouth. It’s the secret sauce that makes the bowl. You can also use the remaining dressing throughout the week and drizzle it on salads, baked fish, grain bowls and noodle bowls—it’s the perfect all-purpose dressing.
For The Sushi Bowl
- 1 cup brown rice + 2 cups water + pinch of salt (to cook rice)
- 1 block of firm or extra firm tofu (for protein)
- 1 carrot
- 1 cup shelled edamame beans
- 1 avocado
- 2 cups baby spinach or chopped kale
- 2-3 sushi nori sheets
- Pickled ginger (my personal favorite)
- Black toasted sesame seeds
- Other topping ideas: cucumber, radish, asparagus, kale, baked salmon, etc.
For The Miso-Ginger Dressing
- 1/4 cup grapeseed oil
- 2 tbsp miso paste
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp low sodium tamari sauce
- 1 tsp sesame oil
- 1″ piece of ginger, peeled and minced
- 1 garlic clove, peeled and minced
- Sprinkle of red pepper chili flakes (optional)
- 2 tbsp warm water to thin (add more if needed)
- The dressing keeps well in the fridge for up to a week, and you can squeeze lime on top to freshen up the flavors.
Prep time: 15 min / Cook time: 20 min / Total time: 35 min
Cuisine: Vegan-friendly, gluten free
Make The Miso-Ginger Dressing
- Add all ingredients except grapeseed oil to a blender. Blend until creamy and smooth. Pour in grapeseed oil and blend again. Set aside. (Note: If you don’t have a blender, stir all ingredients thoroughly in a bowl until well-combined).
Prep Sushi Bowl Ingredients
- COOK QUINOA: Rinse quinoa under running water and drain. Add 1 cup of quinoa, 2 cups of water and a dash of salt to a pot. Bring to a boil. Reduce to a slow, steady simmer and cover with lid. Let it simmer for 15 minutes. Remove from heat and let it sit for 5 minutes with the lid on, then fluff the grains with a fork. I like to prep the rest of the ingredients while the quinoa is cooking.
- COOK TOFU: Rinse and drain tofu block. Line a plate with folded paper towels, and place tofu on top. Place another folded paper towel on top of the tofu. Place a dish or bowl on top and stack a heavy-weight item on top (like a book, can or skillet) to help drain the tofu. Let it sit for 15-20 minutes, replacing towels if they get too wet. Once tofu is fully drained, slice into rectangles or cubes. Heat a pan and lightly drizzle with sesame oil. Add tofu and cook over medium heat for about 5-7 minutes. Flip the tofu and let it cook for another 5 minutes. Tofu should be golden brown. Transfer to plate and set aside.
- BOIL EDAMAME: In a large saucepan, bring water to boil. Add frozen edamame and return to boil. Cook for 4-6 minutes, or until tender. Don’t cover the pan! Drain and set aside.
- SLICE CARROTS: Use a Y-peeler to make thin carrot strips. I find this to be the easiest (and prettiest) way to prep carrots, but you can slice them into matchsticks as well.
- PREP AVOCADO & GREENS: Peel, core and slice avocado into cubes. Rinse your greens. (I cheat and usually buy pre-rinsed baby spinach.)
- CUT NORI SHEETS: Cut nori sheets into thin strips, lay it on top of each other, and cut them into shorter pieces.
Assemble Sushi Bowl
- Place quinoa in the middle of a bowl.
- Place the veggies, tofu and pickled ginger around the quinoa.
- Sprinkle black toasted sesame seeds. Drizzle the miso-ginger dressing or serve it on the side.
If you have leftovers, store them in an airtight container in the fridge and enjoy it in the next 2-3 days. Happy bowlin’!
Photographs by Frances F. Denny
Did you make this?
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