A delicious japanese inspired deconstructed sushi bowl. A healthy, easy to prepare bowl without the fuss of rolling traditional sushi but with all the taste. For the omnivores, please scroll to the bottom of the page to find a salmon option.

Serves – 4

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  • 2 cups of sushi rice
  • 2.5 cups of water
  • 3 tablespoons of rice vinegar
  • 1 tablespoon of castor sugar
  • 1 teaspoon of sea salt

Rinse the rice under water until water runs clear. In a medium size pot, bring the water to boiling point and add a pinch of salt, add the washed rice. To prevent the rice from sticking to the bottom of your pot, stir the rice several times while it boils. After 2-3 minutes turn the heat to low or until the water is lightly simmering, simmer for approximately 10-15 minutes, string occasionally. Taste a few grains to see if it’s cooked, if so strain and gently rinse the cooked rice and rest aside to completely drain. Meanwhile mix the rice vinegar, sugar and salt together, until they are nicely dissolved. Once the rice has drained gently fold through the rice vinegar mix.


  • 250gms of organic firm tofu, chopped into cubes
  • 2 tsp. of olive oil
  • 2 cloves of garlic, finely chopped
  • 3 tbsps. Tamari or light soy sauce
  • 1 tbsp. fresh coriander, chopped

Heat olive oil in a pan and add cubed tofu, cook on medium heat until tofu is golden, add the garlic and toss for 1 minute now add the tamari and coriander and toss over the heat for a further 1-2 minutes.

Asian Greens

  • 3 cloves of garlic finely chopped
  • 1 Tablespoon of olive oil
  • 1 teaspoon of sesame oil
  • Pinch of sea salt
  • 4 bunches of Bok-choi (or any other Asian green that you prefer)

Heat the oil in a wok or frying pan, when it is hot add the greens and salt and toss for 2-3 minutes on a high heat. I like my greens still crispy but if you prefer them cooked a bit more just keep tossing them around the pan. Then add the chopped garlic, toss for another 1 minute, or until garlic is slightly cooked.

Fresh salad

  • 1 medium carrot, julienned
  • 3 green shallots, chopped
  • ½ a small red onion, finely sliced
  • 2 tablespoons of fresh coriander, finely chopped
  • 1 small Lebanese cucumber, finely chopped in cubes
  • A drizzle of sesame oil (approx. 2 teaspoons)
  • Pinch of sea salt

Toss all ingredients together and serve on top of your rice.

Sushi Sprinkle

  • 1 sheets of toasted seaweed, finely cut into thin short strips with scissors
  • 3 tablespoons of toasted white sesame seeds

Toss all ingredients together, pop in a small serving bowl with a teaspoon and use to sprinkle on top of your finished sushi bowl.

Ginger Sauce

  • ¼ cup of mirin
  • ¼ cup light soy sauce
  • 1 tsp. white sugar
  • 2 cm piece of finely grated ginger

Mix all ingredients together in a small bowl and serve on top of your bowl.

To assemble the sushi bowl:

In an open bowl arrange a portion of each element you have created, plus, some sliced radish, edamame beans and half a sliced avocado per person. Then sprinkle with the sushi sprinkles and a few spoons of the sauce. If you like a little kick add a sprinkle of Shichimi Togarash (traditional Japanese seven-spice blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger.).

For the omnivores...

Salmon  (serves 1)

  • 1 organic salmon fillet
  • 1 tbsp. olive oil
  • Pinch of sea salt

Heat olive oil in a pan over medium heat then add your salmon filet and sprinkle with salt. Cook each side until nicely golden. Serve on top of your bowl, drizzled with the ginger sauce.

Bon appétit x