In early University, I went through a serious sushi faze. Chicken teriyaki, California, tuna and avocado, salmon – you name it, I’d eat it. It was the perfect convenient lunch, and cheap enough not to hurt my student pocket too badly when I couldn’t be bothered to pack my own lunches. When I discovered the concept of the Sushi Bowl, I was hugely into it. And thus the Low FODMAP Sushi Lunch Bowls were born. All the best things about sushi, in a bowl and no need to worry about anything falling out of the nori! They are also vegan and gluten free.
These Low FODMAP Sushi Lunch Bowls are protein and nutrient-packed, fresh and delicious.
You can absolutely customise these bowls to suit your own tastes. I opted for a base of sushi rice to get the traditional flavour and stickiness, but you could do brown rice or another grain of your choice. For my source of protein, I added edamame and tofu that I marinated in some tamari, lime juice, ginger and Chinese five spice. To bulk up the bowls, I added some chopped capsicum and carrot, and topped the whole thing with some smashed avocado for healthy fats, and nori sheets for crunch.
Overall, these Low FODMAP Sushi Lunch Bowls are super satisfying because of how balanced they are.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Sushi Lunch Bowls (Low FODMAP, Vegan, Gluten Free)
- 400 grams firm tofu
- 4 tbsp tamari
- 2 tbsp lime juice
- 3 tbsp rice malt syrup
- 2 tsp Chinese five spice
- 1 tsp ginger
- 1 cup sushi rice
- 1 packet frozen edamame
- 1/2 avocado
- 1 red capsicum
- 2 carrot
- 1 packet nori sheets
Combine the tamari, lime juice, rice malt, Chinese five spice and ginger in a bowl.
Cube the firm tofu and toss the pieces in the marinade to coat. Set aside for 5 minutes.
Prepare your sushi rice according to the packet instructions.
Defrost your edamame, and chop the capsicum and carrot.
Cook the tofu either in the oven or a frying pan until cooked to your liking.
When the rice and tofu are cooked, assemble the bowls by dividing the rice and tofu among four bowls, adding 1/4 of the edamame, carrot and capsicum, and topping with a low FODMAP serving of avocado. Garnish with nori sheets and sesame seeds.