High Protein Sushi Bowl
If you’re looking a quick, high-protein meal that’s perfect for lunch, dinner, or meal prep then make this sushi bowl! It’s made with just a handful of simple ingredients, comes together quickly, and delivers around 32g of protein per serving with 416 calories. It’s customisable, budget-friendly, and full of flavour!
Jump to recipeIf you’re looking a quick, high-protein meal that’s perfect for lunch, dinner, or meal prep then make this sushi bowl! It’s made with just a handful of simple ingredients, comes together quickly, and delivers around 32g of protein per serving with 416 calories. It’s customisable, budget-friendly, and full of flavour!
A base of fragrant rice is topped with refreshing cucumber, creamy edamame, some umami rich seaweed, tuna and a creamy sriracha sauce. This recipe is pretty flexible though, it's great with avocado instead of the edamame beans, or even some grated carrot! If you don't want to add tuna, then it'll be delicious with tofu, chicken or salmon. It’s topped with a creamy sriracha yoghurt sauce, but you can also drizzle on chilli sauce and a bit of Kewpie mayo instead if you prefer!
How to store
Transfer to an airtight container, and keep in the fridge. It should keep for about 3-4 days.
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High Protein Sushi Bowl
If you’re looking a quick, high-protein meal that’s perfect for lunch, dinner, or meal prep then make this sushi bowl! It’s made with just a handful of simple ingredients, comes together quickly, and delivers around 32g of protein per serving with 416 calories. It’s customisable, budget-friendly, and full of flavour!
Ingredients
for the sushi bowl
- 180g uncooked rice
- 2 x 145g cans tuna, drained
- 45g greek/skyr yoghurt
- 15g mayonnaise
- 100g cucumber, finely chopped
- 120g cooked edamame
- 3 tbsp sliced nori
- Optional toppings: sesame seeds, chilli oil/sriracha drizzle, spring onion (sliced), soy sauce
for the sriracha yoghurt sauce
- 60g greek/skyr yoghurt
- 30g sriracha
Method
- Cook the rice according to package instructions. Set aside to cool slightly.
- Make the tuna mix by combining the drained tuna with 45g yoghurt and 15g mayonnaise.
- Prepare toppings and mix-ins: chop cucumber, cook edamame (if needed), and slice nori.
- Make the sriracha yoghurt sauce by mixing 60g yoghurt with 30g sriracha.
- Assemble your bowl: start with a base of rice, then layer on tuna mix, cucumber, edamame, and nori. Drizzle with soy sauce and sriracha yoghurt.
- Top with sesame seeds, chilli oil, spring onion and soy sauce if using.
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Contact
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