Sushi Bowl - Samaritan Health Services

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Featuring Seaweed, the December Pick of the Month

Seaweed is a mineral-rich food that is great to garnish dishes with.

Explore the various types of seaweed found at your local grocery store!

Prep Time: 10 minutes.

Cook Time: 15 to 30 minutes.

Servings: 4.

Ingredients

1 large nori seaweed sheet (or 4 small ones).
2 cups cooked sushi rice.
1 avocado, cubed.
½ English cucumber, sliced.
1 medium carrot, shredded.
1 radish, sliced (optional).
2 cans tuna, drained.
¼ cup mayonnaise.
1 teaspoon sriracha.
1 teaspoon soy sauce.
¼ teaspoon sesame oil.

Directions

In a small bowl, mix mayonnaise, sriracha, soy sauce and sesame oil. Place in the fridge while you assemble the sushi bowls.
To assemble the sushi bowls, place the rice in the bottom of the bowl. Top it with the avocado, cucumber, carrot, radish and tuna.
Crumble the seaweed over the rice and vegetables.
Drizzle the sauce over the top and enjoy!

What’s so Great About Seaweed?

Seaweed contains many minerals such as calcium, magnesium and potassium.
Rich in iodine, which supports thyroid health and metabolism.
Source of Omega-3 fatty acids.
Has anti-inflammatory properties.

What’s the Best Way to Eat Seaweed?

Make sushi rolls.
Add it to soups and salads.
Use as a garnish for rice, vegetables or eggs.

Selection & Preparation

Selection: Choose dried, read-to-eat sheets or flakes with no signs of moisture or soft spots.
Storage: Dried seaweed will keep for several years if stored tightly covered in a cool, dry place.
Preparation: Some varieties of seaweed, such as wakame and hijiki, should be rehydrated in water before eating. Dried nori sheets do not need to be rehydrated.
Cooking: Most types of seaweed do not need to be cooked before eating.

Serving Size: 1 cup.
Amount Per Serving
- Calories: 390.
- Total Fat: 17 g.
- Total Carbohydrates: 34 g.
- Dietary Fiber: 6 g.
- Protein: 25 g.

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