You may call this sushi bowl, others may call it a poke bowl. There are very slight differences to what each entails, but when it comes to most restaurants, the lines are somewhat blurred!
I like to call it a sushi bowl, because I tend to incorporate avocado, edamame, sesame seeds, and some of the traditional sushi additives. However, there are no restrictions to what other options you might want to use. Just make sure that your preferred veggie and protein selections are low in FODMAPs and adjusted for portion size.
For this recipe, you will be making sushi rice. Sushi rice utilizes a different type of grain than traditional white rice. It is also usually seasoned with a rice vinegar/sugar combination. Stores also sell this type of rice vinegar as ‘seasoned rice vinegar’, which I find simpler to purchase (I make this a lot). However, if you prefer regular white or brown rice, feel free to substitute.
I have paired my sushi bowl with a Ponzu sauce, which is an Asian citrus-like marinade, which tastes absolutely fantastic on a variety of foods. You will want to use my recipe (coming soon) if you are looking to add it. Other great options include my low-FODMAP eel sauce, sukiyaki sauce, or teriyaki sauce.
Try this easy low-FODMAP Sushi bowl, one of my other low-FODMAP Asian recipes, and you won’t be disappointed! Full of flavor and no sense of missing out.
You may also love:
- Low-FODMAP 30-Minute Pad Thai Perfection Recipe; Gluten-free, Vegetarian
- Low-FODMAP Sheet Pan Orange Tofu with Broccoli; Gluten-free, Dairy-free, Vegan
- Low-FODMAP Mongolian Beef Recipe; Gluten-free, Dairy-free
- Zev’s Favorite Low-FODMAP Sweet & Sour Chicken with Dipping Sauce; Gluten-free, Dairy-free
- Low-FODMAP 30-Minute Korean Beef; Gluten-free, Dairy-free
- Low-FODMAP Honey Walnut Shrimp; Gluten-free
Or over 650 more low-FODMAP recipes on the blog! IBS and gut friendly.
Be healthy and happy,
Rachel Pauls MD
Low-FODMAP Sushi Bowl/Poke Bowl; Gluten-free, Dairy-free
Love poke bowls? My low-FODMAP Asian Poke (Sushi) bowl is a healthy lunch/supper option. Tummy friendly, gluten-free, dairy-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 3/4 cup (150g) uncooked sushi rice, rinsed well*
- 1 teaspoon sugar*
- 2 tablespoons rice vinegar
- 10 ounces pre-cooked & deveined shrimp*
- 1 large carrot, sliced into ribbons, strips, or chopped
- 1/2 cup (75g) edamame*
- 1/2 cucumber (52g), peeled and sliced into ribbons or strips*
- 1/4–1/2 avocado (50g), sliced*
- 1 tablespoon pickled, sliced ginger*
- 1 radish, thinly sliced
For serving:
Instructions
- Cook the sushi rice in a saucepan according to the package instructions
- Mix the sugar and rice vinegar together well in a small bowl or cup
- Once the rice is cooked, remove it from the heat, and drizzle the vinegar/sugar over the rice. Cover the saucepan and let it sit for 5 minutes
- While the rice is being prepared, chop your vegetables, and prepare your protein
- Scoop rice into bowls and add the shrimp (or alternative) and vegetables evenly among the two portions
- Drizzle with soy sauce, or ponzu sauce and top with sesame seeds, and scallion tips
- Serve immediately
Notes
- Although this recipe has not been lab tested, a single portion should be low-FODMAP based on ingredients at time of posting
- You can substitute ‘imitation crab’ for the shrimp, if desired. Make sure to select a brand that is gluten-free and low FODMAP. Many products contain wheat, sorbitol, pea protein and high fructose syrup, so read your labels. Other options include ahi grade tuna or salmon, cooked chicken, shredded boiled egg, or cooked tofu (for vegans)
- Edamame is low-FODMAP in 75g servings
- Ginger contains no FODMAPs in 5g servings
- Avocado is low-FODMAP in 60g servings
- Cucumber is low-FODMAP in 75g servings
- Have fun with this recipe! Try yours with some pineapple, orange slices, cherry tomatoes, pickled cabbage, cilantro, or your other favorite low-FODMAP toppings
