I'm always looking for new ideas for dinners during the week, especially ones I can turn into leftover lunches for work! Lately I've found meal planning to be really helpful, that way I can just go to the grocery store once for the week and have all my meals planned out. It's been really good so far and helpful in eating better, rather than going out one night because Dave and I are too lazy to cook.
I based this Sushi Bowl roughly on a recipe I found on Half Baked Harvest's website. She's got some great recipes that have been inspiring me to try cooking new ways. For this recipe I used brown rice as my base, prawns as my protein and carrots and avocado as my vegetables. I love this sushi bowl because it feels like you're having sushi without all the fuss of making it. The best part about this recipe was the Mango Salsa though, it had enough liquid that it topped the whole bowl with a delicious dressing that can't be missed.
Recipe for the Mango Salsa:
- 1 mango
- 1/2 cup cilantro
- 1 clove garlic
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1 lime
I chopped up the mango, garlic and cilantro and tossed it with all the liquids and set it aside while I cooked the rice and prawns.
For this bowl you can choose whatever vegetables you want. However, top the bowl off with cilantro, nori sheets and sesame seeds to give it that sushi taste and texture. When the rice and prawns are cooked. Put them in a bowl and top with all your delicious toppings and enjoy!