Tasty Tuesday: Recipe – Sushi Bowl



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


In December I made (or attempted to make) homemade sushi rolls and came to the conclusion that making it in sushi BOWL form would be much easier.

I’m still in the middle of an elimination diet (I get ocular migraines, and I am trying to see if a certain food is a trigger), and sushi has been my staple as it includes everything that I can actually have (with a few exceptions).


Make Your Meal Even Healthier Tip:

You can modify the toppings on this however you’d like. Skip the crab and go veggie, add some colour with some mango if you’re feeling creative. Go straight up avocado if that’s all you’ve got!

Oh, and you can also try brown rice sushi, it’s harder to find, but definitely better for you!


Click through for recipe!…


Makes 1-2 Bowls



For The Rice

– 1 cup sushi rice

– 1/4 cup of rice vinegar (make sure it’s not the ‘seasoned’ kind!)

– 1 tsp cane sugar

– 1/2 teaspoon kosher salt

– small piece of kombu (optional)

– 1 tsp black sesame seeds (optional)


For The Toppings:

– cucumber (cut into slices, matchsticks, or peel and create swirls!)

– carrots (same as cucumbers)

– avocado – sliced into strips

– crab (real or imitation)

– nori seaweed

– black sesame seeds




To make the rice, rinse the grains several times in a fine mesh sieve.


Place the rice in a pot with 1 cup of water (1:1 ratio). Bring the water to a boil on medium-high heat, and then reduce to a simmer and cover. Cook for about 15-20 minutes until the water has absorbed (make sure it doesn’t burn).


Let sit for about 10 minutes covered.


Meanwhile in a small saucepan, gently heat the vinegar and stir in the sugar and salt until it is dissolved. (add in the kombu piece if using and then discard when the mixture is ready to be poured).


In a large bowl mix the rice until it has cooled down slightly (steam almost stops), then pour the vinegar mixture overtop and start to fold it into the rice. 
You can add in the sesame seed now if you’re using them.

Stir the rice until the vinegar mixture has absorbed.


It can now sit a room temperature (I coved it with a loose layer of plastic wrap) for a few hours to fully cool, or you can make the bowl right away.


Top with whatever veggies or meats you have on hand, and sprinkle with sesame seeds.

You can also use a bit of a spicy mayo or sauce on top if you’d like as well, or a bit of tamari or braggs liquid amino to add some more flavour, but I found it great on it’s own!




Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy