Buddha Bowl of the Week: Sushi Salad Bowl

It’s been too long since I have done a Buddha Bowl of the Week! I really wanted to make this sushi bowl for ages, and I wish I’ve made it sooner. It will now be a regular dish for sure! My boyfriend absolutely loved it. It’s also very good for people who have to serve for meat/fish eaters, as you can easily sub the tofu for smoked salmon, tuna sashimi, prawns, or any other fish or meat they like to eat.


December 12, 2017
: 1 bowl
: 10 min
: 20 min
: 30 min
: easy


  • Salad Bowl:
  • Handful baby spinach
  • Handful sushi rice, cooked
  • Handful steamed edamame beans
  • ½ cup shredded carrots
  • 3 radishes, sliced
  • Alfalfa sprouts
  • 1 tbsp sesame seeds
  • Marinated tofu
  • Pickled ginger
  • Sesame Ginger Miso Dressing:
  • 1 tbsp miso
  • 2 tbsp warm water
  • 1 tbsp toasted sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh grated ginger
  • 1 tsp maple syrup (optional)
  • Step 1 Start by cooking the sushi rice as per the packet.
  • Step 2 Steam the edamame beans (if using frozen ones).
  • Step 3 Now prepare all the vegetables.
  • Step 4 Make the sauce by mixing all the ingredients together in a bowl.
  • Step 5 Assemble the bowl by starting with the baby spinach, alfalfa sprouts, shredded carrot, radish, edamame , pickled ginger and top off with the sushi rice.
  • Step 6 Now add the marinated tofu (warm or cold) and sprinkle with sesame seeds.
  • Step 7 Serve with the sauce and wasabi (optional).

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