Healthy Lunch Ideas

 

Sushi Rice Lunch Bowl

These sushi rice bowls make a fantastic balanced lunch and are a great alternative if you’re bored with sandwiches. Feel free to adapt the recipe to your own tastes, these bowls also taste great topped with salmon, tuna, mackerel or boiled eggs.

Serves 1

INGREDIENTS

  • 1 cup of cooked rice (I used brown basmati)
  • A handful of radishes, sliced thinly
  • Half a cucumber, deseeded and sliced thinly
  • Handful of edamame beans – defrosted if frozen
  • Half an avocado, peeled and sliced
  • To dress – sesame seeds & pickled ginger

MISO-GINGER DRESSING

  • 1 tbsp rice vinegar
  • 1 tablespoon white miso paste
  • 2 teaspoons fresh ginger, grated
  • 1 garlic clove, crushed
  • 3 tbsp rapeseed or olive oil

METHOD

  1. To make the dressing whisk all the dressing ingredients together in a bowl. This recipe makes enough to generously dress 2 sushi bowls.
  2. Layer up your bowl by firstly adding the cooked rice to the bowl and mixing in some of the dressing to season the rice.
  3. Top with the remaining ingredients, pickled ginger and sprinkle with sesame seeds. Top with some more of the miso-ginger dressing.

NB: it is important to store cooked rice in the fridge as soon as it is cooled and eat within 3 days.

See Sarah’s Instagram page for lots more lunch bowl ideas and my favourite ginger, scallion, turmeric oil recipe as a nutritious flavour enhancer to top off lunch bowls.