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Sushi Bowl

This meal is a weekly staple for me. I batch cook brown rice and chickpeas each week then eat this meal at least once a week, often 3-4 times a week. If I'm organised I also shred red cabbage and carrots ahead of time and store them in jars in the fridge, so I don't have to shred them each day. It saves so much time preparing in advance and makes meals come together very quickly. If I don't have these prepared in advance I simply won't be consistent about eating healthy.

The dressing for this bowl is either a homemade ginger miso dressing or sushi vinegar (sushi seasoning). The brand of miso that I use is Spiral Foods white miso paste that I buy from health food stores. It is a little costly but it lasts a long time. If I don't have any dressing remade then I use store-bought sushi seasoning.


Serves 1

1 cup cooked brown rice

½-¾ cup cooked chickpeas or edamame

1 small Lebanese cucumber, finely diced

1-2 cups leafy greens (e.g. spinach/lettuce)

1 carrot, grated or julienned

¼ cup shredded red cabbage

To serve: Ginger miso dressing OR sushi vinegar

Optional toppings:

Shredded toasted nori

Pickled ginger

Toasted sesame seeds

Diced avocado

Ginger Miso Dressing

(Makes 2/3 cup, serves 3-4)

3 tablespoons rice vinegar

2 tablespoons maple syrup

1 tablespoon soy sauce

1 tablespoon miso paste

1 inch piece fresh ginger, peeled


  1. Heat the rice and chickpeas (if using) and prepare the vegetables. If using edamame, bring a small pot of water to the boil. Add the edamame and boil for 6 minutes. Drain and set aside to cool slightly. When cool enough to handle, remove soy beans from pods.

  2. To make the miso ginger dressing, combine all dressing ingredients in a blender or food processor. Blend until smooth.

  3. To serve, place 1-2 cups of leafy greens in the bottom of a serving bowl. Place warm rice and chickpeas/edamame on top. Add salad ingredients.

  4. Top with optional toppings if using and add ginger miso dressing OR sushi vinegar.

Calories per serve: Approximately 500

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