This has become an absolute staple in our house. We eat some variety of it at least twice a week, but shamelessly, it’s usually more often. It’s filling, fresh, soooo flavourful, feels hearty, but is so healthy. I need you to bring this into circulation. One of the best parts about it is the flexibility to use what you have, and add/take away things as you desire, plus you can whip it up in 15ish minutes, and even take out sushi can’t beat that!
Deconstructed Sushi Roll Bowl
Serves 4, or 2 with leftovers for the next day
Additional ingredients: broccoli, red peppers, any vegetables you like, but I prefer to keep it as less of a stirfry and more limited to sushi roll ingredients.
Preheat oven to 400
Bring cubed sweet potatoes to a boil until soft to touch with a fork, but not crumbling. Once cooked, toss in a bowl with sesame oil and panko crumbs. Place on a cookie sheet lined with parchment paper and bake for 30 minutes.
Bring rice to a boil.
Place salmon on a tinfoil lined baking sheet, and cook on the bbq for 8-12 minutes until cooked through. You can also do this in the oven after the sweet potatoes are finished, but I prefer the bbq.
While the rice is still in the pot it was cooked in, I toss it with 1/2 of the teriyaki sauce.
The key to enjoying this dish, is assembling it for your guests, otherwise they may serve it all up separately, and the flavours might not mix together as well as they should.
To assemble: serve a scoop of rice into the bottom of each bowl, and spread it out so that it covers the whole base, top with zuchinni, sweet potatoes, 1/2 an avocado each, and finally salmon, in 4 quadrants on top of the rice.
Drizzle the remaining thick teriyaki sauce in circles around the bowl, followed by a drizzle of Sriracha, top with green onion (which I use scissors to cut up quickly and evenly) and sprinkle sesame seeds over top. Voila!
PS stay tuned for the recipe for my favourite drink, pictured below- an orange and rosemary gin and tonic