Main image of Deconstructed Sushi Bowl with Sweet Sesame Dressing

Deconstructed Sushi Bowl with Sweet Sesame Dressing

35 min

Meal

If you love sushi, but don't have the energy to roll it all up, then this bowl is for you. The great thing about the dressing is that it makes it taste like sushi, even if the seaweed is left out. The soy sauce and sesame oil, along with the splash of zest make this dressing one of the best parts of the dish.

Servings

Total

35 min

Prep

15 min

Cook

20 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

The bowl

  • 1½ cups (278 g)
    uncooked brown rice, soaked overnight, drained*
  • 2¼ cups (540 mL)
    water*
  • 1½ cups (225 g)
    frozen shelled edamame beans
  • ½ cup (85 g)
    wakame seaweed salad
  • 1 cup (70 g)
    shredded red cabbage
  • 1
    mango, chopped
  • 1
    avocado, chopped
  • 1
    stalk green onion, chopped
  • ¼
    cucumber, chopped
  • ½
    small red onion, minced

The dressing

Optional garnishes

  • fried onions
  • toasted sesame seeds
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Directions

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  1. In a medium pot on high heat, bring the brown rice and water to a boil, then reduce to a simmer and partially cover with a lid, cooking until the rice is cooked through, about 20 minutes. Remove from the heat, cover with a lid, and let rest for 5 minutes.
  2. Cook the edamame beans according to package directions; we added them to a pot of boiling water for 3 minutes, then drained.
  3. To make the dressing, simply add all the ingredients to a jar, add the lid and shake vigorously until well combined. Alternatively, add to a bowl and whisk.
  4. To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on the garnish and drizzle on the dressing. Enjoy!

Notes

  • * If unable to soak ahead of time, increase the water and cooking time.

Storage

  • Store in an airtight container in the fridge for up to 3 days. Store the sauce separately for freshness.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 38%

uncooked brown rice

Proteins 15%

frozen shelled edamame beans

Fruits & Veggies 47%

wakame seaweed salad

shredded red cabbage

mango

avocado

stalk green onion

cucumber

small red onion

lime

Calcium
No significant sources of calcium
Fat

avocado

sesame oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Joanna - Oct. 12, 2021, 12:41 a.m.

This is a fantastic recipe! I've made it quite a number of times and it even made it for Thanksgiving this year. The sauce is simple but flavourful and really ties everything together. Definitely one of my favourite PUL recipes! Thanks Sadia!

PUL Team - Oct. 13, 2021, 2:49 a.m.

We're so honoured a PUL recipe was part of the special occasion, Joanna! Thank you 🤗


Anjali Karimpil - Sept. 23, 2021, 11:20 a.m.

I skipped on the seaweed salad, as I couldn’t find it. They were still pretty nice. Where do you get them? Also, if I have the dried seaweed, is there any way to I corporate that for taste instead of the fresh salad?

PUL Team - Sept. 24, 2021, 7:05 p.m.

Hi there, Anjali! We get the seaweed salad from our local grocery store called Albert Heijn, refrigerated in the seafood section of the store. But for sure, you can definitely sub it out for dried seaweed. Just cut or tear it up and sprinkle it over top your bowl. We hope you enjoy the sushi bowl if you give it a try 😊


Sonia - July 23, 2021, 2:07 p.m.

This is a very nice recipe. The dressing is very tasty and I like how people can assemble it by themselves and pick their favorite toppings. I personally switch out the mango for some spicy baked tofu. Also great to make colleagues jealous of your colorful lunch :p

PUL Team - July 25, 2021, 7:45 p.m.

Love the sub for spicy tofu, Sonia, thanks for sharing! 🌻


Céline - July 10, 2021, 11:12 p.m.

I used to make this a lot. I probably forgot about it because I have so many more favorite pickuplimes recipes now. But now that I remember I will make it again!

PUL Team - July 16, 2021, 5:54 a.m.

Aww this means so much, Céline, thank you for taking the time to share the kind words 🤩


Erika - July 9, 2021, 7:05 p.m.

This is a PUL recipe I come back to over and over again. I find myself slightly altering some of the ingredients based on what I have on hand at the time but the dressing I follow religiously every time because it's perfect. I even use the dressing on a variety of other dishes as well, especially when I want to spice up a salad with big flavor.

PUL Team - July 15, 2021, 2:48 a.m.

So glad you're able to adjust the recipe based on what's accessible, Erika! Love the idea of using the dressing on other dishes too 😍


Clarissa - June 15, 2021, 5:32 a.m.

This dish does taste like sushi in a bowl! It was super delicious! Really refreshing to have during the summer months!

PUL Team - June 15, 2021, 3:37 p.m.

We're so glad you enjoyed it, Clarissa ✨😃