Healthy portion sizes seem to be a big obstacle for folks. Here’s a super simple, Asian-inspired dish to help you keep your healthy portions in check.
Try this easy sushi bowl recipe with interchangeable toppings. Follow the steps below to build your own sushi bowl:
- Greens (predominant ingredient on the bottom)
- Herbs (for freshness)
- Protein (fish, eggs, chicken, beef)
- Sprouts (for ‘live’ nutrients and texture)
- Watery Veggies (for crunch)
- Seaweed (for minerals and flavor)
- Black Sesame Seeds (for flavor)
- Mushrooms (for flavor and fullness/umami)
- Avocado (for good fats)
- Starchy Vegetables or Grains (i.e. – ⅓ cup sweet potato, brown rice, or quinoa for texture)
- Pickled/fermented Veggies (i.e. – kimchee or raw kraut for flavor and digestive pros)
- 1 ½ cups napa cabbage (lettuce, kale, and bok choy are also great)
- 1/3 cup brown rice (or quinoa)
- ½ of a scrambled egg, sliced
- Small handful of sprouts
- Small handful of spinach, cooked and drained
- Small handful of radishes, thinly sliced
- Pinch of seaweed (nori), sliced
- Toasted black sesame seeds (or regular)
- 3 oz. cooked salmon (raw, sushi grade fish, chicken, or shrimp are also great)
- 1 shiitake mushroom, sliced
- ¼ of avocado, sliced
- 1 tablespoon kimchee or raw sour kraut
- ½ tablespoon toasted sesame oil
- 1 tablespoon apple cider vinegar
- Juice from ½ of a lemon
- Pinch of sea salt
- Load the bottom of a medium bowl with the napa cabbage (or other greens).
- Neatly arrange the other toppings.
- Pour the dressing over everything.
OTHER TOPPING IDEAS: mango, cucumber, pickled ginger, asparagus
**IDEA** – this makes for a GREAT, PACKABLE LUNCH too! Instead of using a bowl, load everything up in a sealable container and take it to work. You can easily pack 3-5 of these on a Sunday evening and enjoy them all week long.
Kale. All Day. Err Day.