• Rita Winthrop

sriracha mayo sushi bowl

A coworker once shared this recipe to me - and while I've tweaked it over the years, I have to say, its still one of my quick favorites. Frank and I get sushi, probably once a week, and while its our usual Friday night treat, and that can get expensive and the sodium content can be crazy high. While I usually make this recipe with shrimp, this week I happened to make it with chicken, and figured I'd share what can be a super quick meal, especially with leftovers.


More so, what prompted me to share, is how easily you can add an extra veggie to your rice or quinoa. Now, I can't even possibly take credit for this ingenious idea. My BFF and wellness guru Katie Gill (owner of KG Wellness - if you're not following her, you should be. Follow her on Instagram too @Katiegillrd) shared this trick with me, and its too good not to share. Why make your rice or quinoa bland and boring, when you can blend spinach and seasonings into the water to make it more yummy and nutritious. It adds one more veggie serving to your day and you didn't even have to try. For this recipe, I added some sesame oil, rice vinegar, a dash of turmeric and garlic powder. And who doesn't love some wildly green rice?

While the rice or quinoa is cooking, time to get your protein cooked - if you have the time to let this marinate, great - if not, make it quickly before you start the grains and let it sit while you make that. Once ready - heat a little oil in a pain over medium to high heat - and pour it all in. You want it to brown your protein and let simmer. I like using tamari here more than soy sauce, but whatever you prefer is fine. And again - be flexible. This night I happened to have chicken, but most times that I make this I have it with shrimp. If you wanted to make it with tofu or pork, it could work just the same - just remember to adjust your cooking times according to your protein.


While everything is simmering, dice up your veggies. Once that is done, its time to prepare the sauce - now listen, I get it, it's mayo, and sure, there are times you can switch things out and be conscious perhaps of what goes into your mayo (or make it from scratch if you have the time) but there are very few things that can replace that tang with that consistency - so just go with it, you'll thank me later. The amount in which you're using isn't going to hurt anyone. I like to find mayo made with avocado or avocado oil, that's just my preference. Whip it up with some sriracha, and this could quite possibly be the easiest dinner.

If you have the time to let all of this cool down, its preferable - but its also just as good if its a little warm. It's also a great meal to prep ahead of time if you need a quick lunch for on the go. Layer the rice, with the protein, then the veggies and top with sauce. Sprinkle some sesame seeds for a little extra crunch.


Sriracha Mayo Sushi Bowl

Prep time: 30 minutes

Cook time: 20 minutes


Ingredients

Spinach Rice

  • 1 cup of rice

  • 2 cups of water with blended spinach

  • Dash of turmeric and garlic powder

  • 1 teaspoon rice vinegar

  • 1/2 teaspoon of sesame oil

For the chicken

  • 2 diced chicken breasts

  • 1 tablespoon rice vinegar

  • 1/4 cup of soy sauce or tamari

  • pepper to taste

  • 1 teaspoon sriracha (don't worry we'll add more later)

  • 2-3 tablespoons of coconut sugar

  • 1-2 teaspoons of sesame oil (we really love sesame, so I tend to do more)

For the bowl

  • 1 diced cucumber

  • 1 diced avocado

  • 1 diced or julienned carrot

  • sesame seeds to taste

  • 2 tablespoons sriracha

  • 1/4 cup mayo


Directions

  1. Blend spinach with one cup of water. I like to use frozen as it blends a little quicker. Add remaining seasonings to water and bring to a boil. Add rice and cook for desired time (usually 15-20 minutes) Let cool when done.

  2. While the rice is cooking, dice the chicken and mix the ingredients for the marinate. Let it sit while the rice cooks. You can also prep this ahead of time. Word to the wise on the sesame oil - a little goes a long way, better to add a little at first and add more later.

  3. On medium heat in an oiled pan, pour in the chicken mixture, and let simmer until cooked and majority of liquid has been absorbed.

  4. As the chicken cooks, prepare your veggies.

  5. Mix together sriracha and mayo.

  6. Once rice is cooled/chilled, layer everything in a bowl, top with sriracha mayo and sesame seeds to taste.

xx

Rita

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newport, ri