Seafood Sushi Bowls

Posted by Beni Cook

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!



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



• 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



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

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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