These vibrant sushi bowls are so easy to make at home and perfect for an impressive date night or just a fun weeknight dinner! They can be made in less than 3o minutes with minimal effort. This recipe is gluten free, but can also be made paleo, Whole30, and low carb/keto with a few simple substitutions!
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Servings: 2servings
Ingredients
Ginger Wasabi Dressing
1/4cupcoconut aminos
1Tbsprice vinegarno sugar added (sub coconut vinegar for paleo)
2tspfresh minced ginger
1small clove garlicminced
1tspgood quality wasabi paste*reduce if sensitive to spice
Sushi Bowls
3cupscooked sushi riceketo, paleo, and Whole30 substitutions listed above
6large raw shrimp
4ozraw sashimi-grade tuna
4ozraw sashimi-grade salmon
4ozsalmon roe
1/2medium cucumberor 3 mini cucumbers, thinly sliced
1/2cupseaweed salad or rehydrated wakame seaweed**
1avocadothinly sliced
2Tbspshredded pickled ginger***
2green onionsthinly sliced
Instructions
Ginger Wasabi Dressing
Blend with immersion blender. Add all ingredients to a glass measuring cup or bowl and blend it all up with an immersion blender until smooth. You can also use a regular blender if you would like.
Chill. Cover and place in refrigerator until it's time to serve the bowls.
Sushi Bowls
Cool rice at room temperature. Make sure to prepare the rice or your chosen substitute ahead of time. Allow it to cool while you prepare the rest of the ingredients.
Cook shrimp. Boil about 5 inches of water in a pot over high heat. Skewer shrimp (with shells on) onto bamboo skewers (one on each skewer) with the skewer running straight down the belly behind the legs. This will prevent the shrimp from curling as they cook. Place shrimp in boiling water with the ends of the skewers sticking out of the pot. Turn off heat, remove pot from heat source, and allow to poach for 3 minutes. This cook time is for large shrimp. Adjust cook time for smaller shrimp. Remove from heat and plunge into an ice bath for a few minutes to stop the cooking process. Once cool, remove from the skewers and peel off the shells, leaving the tails intact for presentation. Butterfly the shrimp, if desired. Lightly brush the shrimp with rice vinegar and set aside.
Prepare tuna and salmon. If your tuna and salmon isn't already cut into slices, slice it now with a sharp knife to your desired thickness. I like mine about 1/4" thick. Set aside.
Assemble bowls. Add 1.5 cups cooled rice or chosen substitute to each bowl. Sprinkle with green onion slices and drizzle with some of the dressing. Arrange toppings in a decorative manner (avocado rose optional and cucumber cups optional, of course).
Serve. Serve bowls immediately with extra dressing for drizzling on top and/or dipping pieces of sashimi.
Notes
*If you can't find pre-made wasabi paste that doesn't have sketchy ingredients (like corn syrup and preservatives), it's super easy to make your own using 100% pure wasabi powder and water! **see notes in text above for seaweed salad options***make sure to choose a brand without any added sugar like beni shoga. I love the Japan Gold Muso brand! I found mine at Wegmans. Also, keep an eye out for added artificial food colorings. The Japan Gold Muso brand gets it's beautiful, vibrant fuchsia color from all natural ume plum seasoning!Tip: if you can't find sashimi grade fish or salmon roe at your local stores, just order it as take-out from a local sushi restaurant! It may be a little more expensive, but it's super convenient and comes already sliced and ready to add to the bowls. No shame in taking a little short cut to ensure you have quality fish and save a little time!Please note: Cook and prep times do not include the time it takes to prepare your rice or rice substitute.