Sushi Buddha Bowl - Nurse Kristin

Sushi Buddha Bowl

Confession: I’m not really all that great at rolling and cutting sushi. I can do it, it’s just never really that pretty.

And you know what? I’m perfectly okay with that because, I can easily have everything that I want in my sushi in a Buddha Bowl, or a One Bowl, or whatever you call these things, and leave the fancy rolling and cutting to the pros.

If there are veggies or fruits that you’d like to add to this bowl, then by all means, do so. One little trick with the seaweed wrap is that you’ll want to lightly toast it. That way, you can crumble into your bowl and it has that nice toasty taste.

Hope you enjoy this bowl as much as I do.

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Sushi Buddha Bowl

Ingredients

  • 1-2 Cups Brown Rice
  • 1/2 Cucumber Chopped
  • 1 Carrot Shredded
  • 1 Handful Snap Peas
  • A few slices of Avocado
  • A few slices of Bell Pepper

Optional Ingredients

  • 1 Sheet of Nori Toasted toast on a skillet over medium high head for 3 minutes and crumble into bowl
  • Lime Juice
  • Low Sodium Soy Sauce
  • Hot Sauce

Instructions

  1. Assemble all ingredients into bowl and drizzle with lime juice, soy sauce or hot sauce if using.

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Tex-Mex Rice for Buddha Bowls - Nurse Kristin - February 23, 2018

[…] are so many different ways to make Buddha Bowls. You can make a Sushi Buddha Bowl, a Tex-Mex Buddha Bowl, really, as long as you have a variety of ingredients that you are throwing […]

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