Gluten-Free Sushi Bowl

Trying to come up with interesting new healthy meals every weeknight can be tough, so we’ve done the hard work for you this week!

As an alternative to sushi rolls, this deconstructed sushi bowl recipe is gluten-free, but full of flavour! We’ve loaded it up with some tasty veggies that add so much colour, and you can make it yours by choosing whatever vegetables are in season where you live. 

We’ve had a few requests for some gluten-free recipes come through the SWEAT forum and our social media, and this is one we’re sure you’ll love!

Have fun assembling this super-simple bowl and then tuck in!

Gluten-free Sushi Bowl Recipe

Prep time: 20 minutes


Cook time: 45 minutes


Total time: 1 hour 5 minutes

Serves: 4

Dietary preferences: Gluten-free, Vegetarian

Ingredients:


Sushi rice:

• 200g short-grain brown rice


• 3 tablespoons rice vinegar


• 1 tablespoon honey (or sugar or liquid sweetener of choice for vegan)
½ teaspoon salt


Soy vinaigrette:


• 2 tablespoons reduced sodium gluten free soy sauce or tamari


• 2 tablespoons unsweetened rice vinegar


• 1 teaspoon honey (or liquid sweetener of choice for vegan)


• 1 teaspoon sesame oil

Sushi bowls:

• 1 bunch of asparagus (about 16 spears), hard part of stem removed and sliced in half

• 1 small bunch of radishes, thinly sliced

• 2 medium carrots, julienned

• 1 large cucumber, julienned

• 1 large red capsicum, sliced into strips

• 1 avocado, pitted and sliced

• nori, cut into thin strips, for serving (see notes)

• pickled ginger, for serving

• 2 tablespoons black sesame seeds

Method:

1. Cook the rice according to package instructions. Once cooked, stir in the vinegar, liquid sweetener, and salt. Set aside to cool.

2. To cook the asparagus, fill a saucepan with water and bring to the boil. Add the asparagus and cook for 2-3 minutes, or until the desired tenderness is reached. Drain and transfer to a bowl of ice water for 1 minute to stop the cooking process. Drain.

3. To assemble the bowls, start with ¼ of the cooked rice. Add ¼ of the vegetables, saving the avocado and pickled ginger for last. Top with ½ tablespoon of the black sesame seeds, some nori, and a drizzle of dressing. Repeat with the remaining bowls.

For a bit of dessert after the sushi bowl, try out this banana nice cream! It’s super simple to make and perfect for satisfying a sweet craving.