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Sushi Bowls Using Leftover Meat, Rice and Fresh Vegies

Serves 1Prep 10 minCook 10 minBy Michelle Hanlon

A great healthy lunch that fills you up and helps use leftover meat, rice and fresh vegetables.

Asian-inspired bowls are easy to adapt. Use the ingredients you already have and change the vegetables, protein and sauces to suit your own taste. Using leftovers makes this a cheap, healthy meal and gives yesterday's food another purpose instead of wasting it.

Sushi Bowls Using Leftover Meat, Rice and Fresh Vegies — Pantrix

Ingredients

  • ½ cup rice per person
  • ½ cup leftover meat, thinly sliced, or tuna per person
  • 1 egg, scrambled and cooked
  • A touch of ABC Soy Sauce for the egg
  • 1 packet seaweed snack wraps
  • Cucumber, deseeded and thinly sliced
  • Carrot, peeled and thinly sliced
  • Avocado, thinly sliced
  • Bean sprouts
  • Cabbage, thinly sliced
  • Fresh coriander, chillies, mint and garlic — optional
  • Kewpie mayonnaise with wasabi sauce

Method

  1. 1If using leftover meat that has become a little dry, slice it finely and reheat it with some of the original cooking juices or add sauces and spices to create a new flavour.
  2. 2A simple option is teriyaki sauce with garlic and a little brown sugar. Stir-fry on high heat for a few minutes, continuously turning the meat so the sauce coats it without burning.
  3. 3Cook or reheat the rice. If you do not have leftover rice, use a 90-second microwave rice packet for an easy option.
  4. 4Scramble the egg. Add a small amount of ABC Soy Sauce to the egg mixture for extra flavour.
  5. 5Prepare a selection of vegetables. You do not need a lot of each ingredient because the bowl contains a mixture of different vegetables.
  6. 6Add rice to the bowl and arrange the meat, scrambled egg, cucumber, carrot, avocado, bean sprouts and cabbage around it.
  7. 7Garnish with coriander, chilli, mint or garlic if desired.
  8. 8Serve with seaweed snack wraps and Kewpie mayonnaise with wasabi.