Sushi Bowl!

I love sushi. Beyond the fact that sushi tastes amazing, it’s one of the most consistently Christy-safe eat out meals globally. Which definitely makes it a go to when we’re out and about no matter where we are in the world.

This recipe is one of my favs to meal prep for, as you can do lots of simple variations to keep your lunches throughout the week interesting. The below was inspired by a recipe on Healthy Fitness Meals, tweaked for my requirements, preferences and seasonal produce in New Zealand.

Ingredients:
(subject to change depending on what produce is available and my mood. I’ve also given you the quantities that I would do for 6 servings (Sunday lunch/dinner + 5 week day lunches/dinners).

1 & 1/2 Cups Basmati Rice
Optional 2 Tbsp Chia Seeds
1 Cup Red Cabbage (thinly chopped)
1 Carrot (grated or cut into small batons)
½ Telegraph Cucumber (cut into small batons)
2 Spring Onions or Green Onions (chopped small)
Protein: Fresh Salmon, Chicken (plain or marinated in Terayaki),Tofu, etc.
Mung Bean Sprouts
Roasted Seaweed (cut with scissors into small strips)
Pickled Ginger (in citric acid)
Gluten Free Soy Sauce

Directions:

It’s pretty easy to make – cook your rice (i.e. put the rice into a pot, boil for 10 minutes or so till aldonate). Once cooked, drain and mix through chia seeds if you’re looking to make this meal extra filling.

Distribute between meal prep containers / bowls. I portion roughly 1 large serving spoonful for each meal.

Artfully arrange (or throw it all in together) your vegetables.

Add your protein and then garnish with your mung bean sprouts, roasted seaweed and pickled ginger! I also like to use some of the pickled ginger liquid as a dressing for the vege, and then lightly drizzle with soy sauce when it comes to eating time!

Note: I have several food allergies and intolerances. Whilst the above recipe does not fit with all of my food-weirdoness, sometimes a girl just needs to eat and will deal with the tension headache, rash or upset belly. As a 26 year old who’s been dealing with food allergies since my first diagnosis at age 10, I generally know my tolerance levels to foods. Whilst I’d never touch Gluten or Wheat containing foods, depending on how my body is feeling and how much I need to achieve during the week, I will sometimes branch out and eat some aged meat, cheese or vegetables that I wouldn’t normally have in my day to day diet.

Gluten & Wheat Sensitive (ingestion & touch)
Cows Milk intolerant
Oral Allergy Syndrome (Birch tree pollen with cross reactions to many raw fruits and spices)
Sensitivity to Food Chemicals: Amines, Salicylates and Glutamates

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