Servings: Makes 1 bowl; Total Time: 15-minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 2 handfuls leafy greens (spinach, baby kale, arugula, spring herb mix, etc.)
- 1, 5-ounce can tuna or salmon packed in water, drained
- ½ cup cooked brown rice or quinoa, cooled ½ cup shredded carrots
- ¼ bell pepper, sliced
- ¼ medium cucumber, sliced
- ¼ medium avocado, sliced
- *Protein Optimizer: Add a ¼ - ½ cup shelled edamame (may use frozen & thawed) for added plant-based protein and extra fiber.
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon lime juice or rice vinegar
- 1 teaspoon oil (sesame oil preferred)
- ¼ teaspoon ground ginger (or ½-inch piece fresh ginger, minced)
- Pinch of garlic powder
- ½ nori sheet or 3 sheets seaweed snacks, crumbled
- 1-2 teaspoons sesame seeds
- Wash your hands thoroughly with soap and warm water.
- Place leafy greens in the base of your serving bowl. Top with canned tuna/salmon, cooled rice/quinoa, carrots, bell peppers, cucumber, avocado, and optional edamame.
- Mix all dressing ingredients in a small bowl. Drizzle on top of sushi bowl ingredients.
- Garnish with crumbled nori/seaweed sheets and sesame seeds.
- Enjoy immediately or store bowls in an air-tight container in the refrigerator for up to 2-3 days.
Canned tuna and salmon are budget-friendly and shelf-stable seafood sources of quality protein and omega-3 fatty acids. Omega-3's are essential to our diet known to support optimal brain and cardiovascular health.
One 5-ounce can of tuna or salmon has about 20 grams of protein. Be sure to buy those with no added salt and that are packed in water rather than oil.