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Sushi Bowl

Sushi Bowl

By: Lee Holmes

A single-serving sensation that brings the flavours of your favourite sushi roll to your lunch break. With fluffy sushi rice, crisp vegetables and savoury nori strips, this bowl is an array of textures and tastes that will leave you feeling satisfied and supercharged.



Prep time

Cook time



  • ½ cup uncooked sushi rice
  • ¼ cucumber, julienned or thinly sliced
  • ¼ avocado, sliced into thin strips
  • ½ small carrot, julienned or thinly sliced
  • ¼ cup cooked edamame
  • ½ sheet nori (seaweed), sliced into thin strips
  • Soy sauce or tamari, for drizzling


  • Cook the sushi rice according to package instructions and allow it to cool slightly.
  • Place the cooked sushi rice in a serving bowl.
  • Arrange the sliced cucumber, avocado, carroT and cooked edamame on top of the rice in separate sections.
  • Sprinkle the sliced nori over the vegetables.
  • Drizzle soy sauce or tamari over the sushi bowl for added flavour.
  • Enjoy your light yet satisfying sushi bowl.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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