Loaded Sushi Bowls with Ginger Wasabi Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Who needs a poke bowl when you can have a sushi bowl LOADED with goodies?? I mean, this thing is seriously loaded with flavor, color, and fresh ingredients! I’ve chosen some of my favorite sashimi and accompaniments to make this bowl and piled them high on top of a bed of sushi rice. I’ve also got a bunch of yummy suggestions if you can’t have rice or want something different.
And can we talk about the dressing for a minute?? YUM. This dressing is everything, y’all. It takes this bowl from great to just amazing. And best of all it can be made in less than 30 seconds using an immersion blender. You can also make it in a regular blender, but I love the easy clean up with an immersion blender since you can just blend it right up in a glass measuring cup. So easy!
To make this recipe paleo and Whole30-compliant I’ve used coconut aminos as the dressing base. This delicious soy sauce alternative is made from coconut sap and fermented with sea salt to create a salty and slightly sweet sauce that can be substituted for soy sauce in most recipes.
If you are following a keto diet, please keep in mind that coconut aminos do contain some sugar, so don’t go crazy with the dressing. You’ll have to use your best judgement on whether or not this ingredient is right for you. If you really want to keep it low carb, try an organic gluten-free Tamari in the dressing instead.
Okay, onto the rice: For Whole30, paleo, and keto you can easily swap the sushi rice for cauliflower rice! You can make cauliflower rice at home using a food processor or potato ricer and nowadays you can even find it pre-made in most grocery stores! I love that option when I’m short on time. Some other delicious substitutions are shirataki noodles, rutabaga rice, sweet potato noodles, cucumber noodles, chickpea rice, black rice, or even zoodles!
To make all sorts of veggie noodles at home I love my spiralizer. If you don’t have one yet, I highly recommend getting one! Spiralizers are the perfect tool to help you get more veggies into your diet. I use mine all the time.
And for making your own veggie rice, I like to use my Cuisinart Food Processor with the grater attachment. It makes cauliflower rice in mere seconds! All you have to do after that is just sauté it in a pan with a little avocado oil or ghee until it’s soft enough for your taste. So easy! This is also how you would make rutabaga rice.
You’ll see in the recipe that I’ve included seaweed salad or rehydrated wakame as one of the toppings in the bowl. You can buy pre-made seaweed salad but often this includes sugar, artificial food coloring, and MSG. So it’s best to make your own. Just take some fresh or frozen wakame and hijiki seaweed and mix with some rice vinegar, coconut aminos, sesame oil, sesame seeds, and a bit of red pepper flakes. Super easy. If you want something even simpler, try using nori seaweed sheets and just cut them into strips and use the crunchy strips as a topping!
For the salmon roe in this recipe you can totally just add it to the bowl as-is, but if you want to go the extra mile and make cute cucumber cups, just follow the easy instructions on this website. Seriously, they look complicated to make, but they are so simple! And cute!
And if you don’t like salmon roe (or any of the other ingredients in this recipe for that matter), just sub for something you do like or omit it! Make it your own with your favorite toppings. You don’t even have to use raw fish! I think this bowl would be amazing with some seared tuna and salmon!
And don’t forget to share your creations by tagging me on Instagram @kitscoastal and hashtag it #kitscoastal so I can see it. I love seeing all of your yummy interpretations of my recipes 😍
Join My Community!
Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!
Loaded Sushi Bowls with Ginger Wasabi Dressing
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
Ginger Wasabi Dressing
- 1/4 cup coconut aminos
- 1 Tbsp rice vinegar no sugar added (sub coconut vinegar for paleo)
- 2 tsp fresh minced ginger
- 1 small clove garlic minced
- 1 tsp good quality wasabi paste* reduce if sensitive to spice
Sushi Bowls
- 3 cups cooked sushi rice keto, paleo, and Whole30 substitutions listed above
- 6 large raw shrimp
- 4 oz raw sashimi-grade tuna
- 4 oz raw sashimi-grade salmon
- 4 oz salmon roe
- 1/2 medium cucumber or 3 mini cucumbers, thinly sliced
- 1/2 cup seaweed salad or rehydrated wakame seaweed**
- 1 avocado thinly sliced
- 2 Tbsp shredded pickled ginger***
- 2 green onions thinly sliced
Instructions
Ginger Wasabi Dressing
- Blend with immersion blender. Add all ingredients to a glass measuring cup or bowl and blend it all up with an immersion blender until smooth. You can also use a regular blender if you would like.
- Chill. Cover and place in refrigerator until it's time to serve the bowls.
Sushi Bowls
- Cool rice at room temperature. Make sure to prepare the rice or your chosen substitute ahead of time. Allow it to cool while you prepare the rest of the ingredients.
- Cook shrimp. Boil about 5 inches of water in a pot over high heat. Skewer shrimp (with shells on) onto bamboo skewers (one on each skewer) with the skewer running straight down the belly behind the legs. This will prevent the shrimp from curling as they cook. Place shrimp in boiling water with the ends of the skewers sticking out of the pot. Turn off heat, remove pot from heat source, and allow to poach for 3 minutes. This cook time is for large shrimp. Adjust cook time for smaller shrimp. Remove from heat and plunge into an ice bath for a few minutes to stop the cooking process. Once cool, remove from the skewers and peel off the shells, leaving the tails intact for presentation. Butterfly the shrimp, if desired. Lightly brush the shrimp with rice vinegar and set aside.
- Prepare tuna and salmon. If your tuna and salmon isn't already cut into slices, slice it now with a sharp knife to your desired thickness. I like mine about 1/4" thick. Set aside.
- Assemble bowls. Add 1.5 cups cooled rice or chosen substitute to each bowl. Sprinkle with green onion slices and drizzle with some of the dressing. Arrange toppings in a decorative manner (avocado rose optional and cucumber cups optional, of course).
- Serve. Serve bowls immediately with extra dressing for drizzling on top and/or dipping pieces of sashimi.
Did you love the recipe? I would love it if you left me a 5-star review below! 
Notes
Did you make this recipe?
Tag @itskitskitchen on Instagram and hashtag it #kitskitchen
Disclosure: This post contains affiliate links (Amazon Associate). These links do not cost you anything, but I do receive a commission when you use them. They are a great way to support blogs you love and pick up some good things while doing it!
