Recipes

This salmon or shrimp rice bowl offers bold flavors with a twist, providing a nutritious and satisfying meal. By using cooled sushi-style rice, you increase resistant starch, which acts like fiber—benefiting gut health, stabilizing blood sugar, and keeping you feeling full. The salmon or shrimp is paired with a tangy dressing made from soy, maple syrup, lime zest, and lime juice, complementing the fresh toppings for a perfectly balanced bowl. 

Substitutions

• Veggies: Add cucumber, shredded carrots, or radishes. 
• Proteins: Swap salmon for shrimp (recommend using medium to large shrimp, about 16–20 shrimp per pound), or choose smoked salmon. 
• Grains: Use cooled quinoa or farro instead of rice. 
• Seasoning: Sprinkle with sesame seeds or add a touch of Sriracha for spice. 

Notes

• Resistant Starch 101: Cooling rice creates resistant starch, which your body digests more slowly, acting like fiber and feeding beneficial gut bacteria. 
• Storage: Cooked rice can be stored in an airtight container in the refrigerator for up to 4 days. 
• Batch Cooking Ideas: Use leftover rice for fried rice, grain bowls, sushi rolls, or salad. 

Equipment Needed

Rice cooker or medium saucepan with a lid 

Fine-mesh strainer 

Mixing bowls 

Knife and cutting board 

Ingredients

• Sushi Rice:
• 1.5 cups sushi rice
• 2.25 cups water
• 3 tablespoons rice vinegar
• 1.5 tablespoons sugar
• ¾ teaspoon salt
• Salmon or Shrimp Rice Bowl and Toppings:
• 8 oz cooked salmon fillet (or 10-12 medium to large cooked shrimp, peeled and deveined)
• ½ cup cooked edamame (shelled)
• 1 avocado, sliced
• 2 tablespoons pickled ginger
• 1 small handful microgreens
• 2 tablespoons chopped cilantro
• 2 green onions, sliced
• 1 small cucumber, cut in half lengthwise and thinly sliced
• 2 tablespoons furikake or crumbled nori
• 1 tablespoons sesame seeds
• Dressing for Salmon or Shrimp:
• 2 tablespoons soy sauce or tamari
• 1 tablespoons maple syrup
• 1 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• Zest of 1 lime
• Juice of 1 lime

Directions

1. Cook the Sushi Rice
   - Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear.
   - Combine the rinsed rice and water in a saucepan or rice cooker. Cook according to the rice cooker’s instructions, or bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it rest for 10 minutes.
   - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the warm rice. Spread rice onto a baking sheet to cool.
2. Prepare the Salmon or Shrimp
   - If using salmon, break the cooked fillet into bite-sized pieces. If using shrimp, make sure they are peeled, deveined, and chopped into halves or thirds if desired.
   - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, lime zest, and lime juice.
   - Toss the salmon or shrimp in the dressing until evenly coated. Let it marinate for 10–15 minutes while preparing the other ingredients.
3. Assemble the Bowls
   - Divide 1.5 cups of the cooked sushi rice into two bowls.
   - Top with the dressed salmon or shrimp, edamame, avocado slices, pickled ginger, microgreens, cilantro, and green onion.
   - Sprinkle furikake or crumbled nori over the bowls.