Seafood Sushi Bowls

These Protein packed, easy to prepare Seafood Sushi Bowls have all of the flavours of Sushi Rolls but are made in a lot less time. And topped with a wasabi-soy dressing that's a flavor explosion!

NUTRITIONAL INFO PER SERVE (4 SERVES)

400 cal | 19g Fats | 22g Carbs | 37g Protein 

INGREDIENTS

• 200g short-grain brown rice

• 1 pinch salt

• 6g dried wakame seaweed

• 2 tablespoons rice wine vinegar

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon toasted sesame oil

• 1 teaspoon wasabi powder

• 1/2 teaspoon fresh ginger, finely grated

• 340g wild sashimi-grade salmon, skin removed, thinly sliced

• 227g peeled and deveined shrimp, cooked

• 1 green onion, thinly sliced

• 150g avocado, pitted and sliced

• 60g salmon roe (optional)

• 1 tablespoon sesame seeds, toasted 

STEP BY STEP

1) Combine the rice with 1 1/2 cups water and 1 pinch of salt and bring to a boil over high heat. Cover, reduce heat to maintain a bare simmer and cook until all the water has been absorbed and the rice is tender, 30 minutes. Remove from the heat, fluff with a fork, cover and set aside for 10 minutes.

2) While the rice cooks, soak the seaweed in 1 cup cold water for 10 minutes. Drain and set aside. In a small bowl

3) Whisk together the vinegar, soy sauce, sesame oil, wasabi and ginger.

4) Divide the rice between 4 bowls. Arrange the seaweed, salmon, shrimp, avocado and salmon roe on top of the rice. Drizzle with the dressing and sprinkle with the sesame seeds. Serve immediately