For lovers of sushi, this is a great way to enjoy your favourite Japanese flavours at home. Sushi-grade seafood can be found frozen in Asian grocery stores.
Tip
If you’re not a fan of raw seafood, feel free to substitute thinly sliced cooked salmon, chicken, or even pan-seared tofu.
Matcha Sushi Bowl
Ingredients
- 1 1/2 cups (350 mL) sushi rice
- 1 1/2 cups (350 mL) water
- 1/2 tsp (2 mL) matcha green tea powder, plus extra for garnish
- 1 Tbsp + 2 tsp (15 mL + 10 mL) rice wine vinegar, divided
- 2 tsp (10 mL) mirin
- 1/2 tsp (2 mL) wasabi paste
- 1/2 English cucumber, sliced into very thin rounds
- 1/2 cup (125 mL) kale sprouts, broccoli sprouts, or radish sprouts
- 1/4 cup (60 mL) lightly packed cilantro leaves
- 2 radishes, very thinly sliced
- 12 oz (340 g) sashimi-grade salmon, sliced into 1/2 in (1.25 cm) thickness
- 1/4 cup (60 mL) pickled ginger
- 1 jalapeno, thinly sliced, for garnish (optional)
- 1 Tbsp (15 mL) toasted sesame seeds, for garnish
- 1 sheet nori, finely shredded, for garnish
Nutrition
Per serving:
- calories457
- protein24g
- fat9g
- saturated fat2g
- trans fat0g
- carbohydrates68g
- sugars5g
- fibre3g
- sodium129mg
Directions
01
In fine-mesh sieve, rinse rice under cold water until water runs clear. Place rice and water in medium saucepan over high heat and bring to a boil. Reduce heat to low, cover saucepan with lid, and let rice simmer until tender and most of the water has been absorbed, about 12 minutes. Remove saucepan from heat and set aside, still covered with lid, for 5 minutes. Meanwhile, in small bowl, whisk together matcha powder, 2 tsp (10 mL) vinegar, and mirin. Stir into rice before setting mixture aside.
02
In medium bowl, whisk together remaining 1 Tbsp (15 mL) vinegar and wasabi paste until well combined. Add cucumber slices and gently toss to coat. Set aside for 5 minutes.
03
In bowl, toss together sprouts, cilantro, and radishes.
04
To serve, divide rice mixture among serving bowls, top with salmon, and dust with a little extra matcha powder if desired. Top with cucumbers, sprout mixture, pickled ginger, jalapeno (if using), sesame seeds, and nori. Enjoy.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!