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Recipes

Smoked Salmon & Sweet Potato Sushi Bowls with Wasabi Dressing

For a lighter (yet still crispy!) take on tempura, we’ve coated sweet potato in panko and baked it instead of using the traditional frying technique. Wasabi powder, or Japanese horseradish, adds authentic flavor and a punch of heat to the dressing.

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For another sushi recipe, see Asparagus & Avocado Sushi

Servings
4
Prep Time
30 min
Cook Time
25 min
Duration
55 min

Ingredients

  • 1 cup short-grain brown rice, rinsed (TRY: Lundberg Family Farms Organic Brown Short Grain Rice)
  • 1/2 cup white whole-wheat flour
  • 2 large egg whites
  • 1¼ cups whole-wheat panko
  • bread crumbs
  • 1 small sweet potato, sliced into ¼-inch-thick rounds
  • 1 cup frozen shelled edamame,
  • cooked and cooled
  • 3½ oz smoked salmon, sliced
  • 1 avocado, peeled, pitted and diced
  • 1 green onion, dark green parts
  • only, thinly sliced
  • 1 sheet toasted nori, crumbled
  • DRESSING:
  • 1/4 cup rice vinegar
  • 2 tbsp safflower oil
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled
  • and minced
  • 2 tsp white miso paste
  • 2 tsp raw honey
  • 1/4 tsp pure wasabi powder

Preparation

  1. Preheat oven to 400˚F. Line
  2. a baking sheet with parchment paper. Cook rice according to package directions.
  3. Meanwhile, to a small bowl, add flour. In a separate small bowl, whisk egg whites with 2 tbsp water. To a third small bowl, add panko. Working 1 at a time, dredge potato in flour, turning to coat; then dip in egg mixture, shaking off excess; dredge in panko, turning to coat. Arrange on baking sheet; mist with cooking spray. Bake for 20 minutes. Turn and mist with cooking spray; bake until potato is fork-tender and panko is golden, about 20 minutes more.
  4. Meanwhile, prepare dressing: In a small bowl or jar with tight-fitting lid, whisk or shake together all dressing ingredients and 2 tbsp water.
  5. Divide rice, sweet potato, edamame, salmon, avocado, onion and nori among bowls. Drizzle with desired amount of dressing.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 555
  • Carbohydrate Content 80 g
  • Cholesterol Content 6 mg
  • Fat Content 20 g
  • Fiber Content 13 g
  • Protein Content 20 g
  • Saturated Fat Content 2 g
  • Sodium Content 304 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 8 g