Edamame Sushi Bowl

This past weekend we celebrated my nephew Dylan’s 6th birthday. There was a big party at my sister’s house complete with an appearance by Darth Vader. (Thank you again Karl for letting us put you in a costume on a hot day and having 10 kids with weapons attack you). Today and yesterday have been our days “off”. I’m still making time to complete a residency application and test a new recipe, but when you want to do those things they are not technically “work”.

My Meatless Monday lunch

The last few weeks the hubby and I have been sticking to a regular workout schedule and enjoying lots of fruit and veggie smoothies. We have also been cooking a nice meal together for lunch. I actually can’t remember the last time we had lunch at a restaurant, which means we’re saving money. While the hubby was getting his haircut this past week I was reading through a Fitness magazine to pass the time. I found a couple of recipes that sounded so good I wrote them down on the back of my receipt before we left. I decided to try the Edamame Sushi Bowl recipe first, since I’ve been on an edamame kick. I made a few modifications to make it my own, and it came out delicious!

Edamame Sushi Bowl
Serves 4, Recipe Adapted from Fitness Magazine

Edamame Sushi Bowl Sauce
· 2 tbsp soy sauce, reduced-sodium if desired
· 1 tbsp chili garlic sauce
· 1 tbsp honey flavored agave
· 1 tbsp grated ginger
· 1 tsp sriracha
· 1 tsp sesame oil

Cook 2 cups sushi rice according to package directions, this will yield 4 cups cooked rice. Whisk together soy sauce, chili garlic sauce, agave, ginger, sriracha, and sesame oil in a small bowl.

Edamame Sushi Bowl Sauce

Edamame Sushi Bowl Vegetables
· 3 cups cooked edamame
· 1 cup shredded carrots
· 1 cucumber, cut into matchsticks
· 1/2 cup diced green onion

In a large bowl add edamame, carrots, cucumber, and green onion. Pour the edamame sushi bowl sauce over the vegetables and toss the vegetables together gently.

Chopping Sushi Bowl Vegetables

Vegetable Mixture

Edamame Sushi Bowl Toppings
· 1 cup cooked sushi rice per serving
· 2 sheets roasted seaweed cut into bite-size pieces
· 1 avocado, diced
· 1 tbsp toasted sesame seeds

Add 1 cup warm sushi rice to a single serving bowl. Add 1/4 vegetable mixture, 1/2 sheet seaweed pieces, 1/4 diced avocado, and top with sesame seeds. Enjoy!

Big Sushi Bowl serving for the hubby!

Mark really loved this recipe, especially after adding more sriracha for a spicier kick. I particularly loved the sweet ginger and sticky sushi rice. This recipe checks all the boxes for the perfect lunch, it’s easy, fast (if you pre-cook the rice), delicious, filling, and would make for a great packed lunch or picnic. While I was preparing this recipe I kept thinking it was Sunday. It just feels like a relaxing Sunday. I’m looking forward to going for a nice walk, watching French Open Tennis matches, and having Edamame Sushi Bowl leftovers. Also, wish me luck finishing our residency application!

xo angie

P.S. Thanks to Meatless Monday for featuring my Edamame Burger in this week’s Newsletter.