Lunch is boring. If I can avoid it, I will. Usually, I load up on coffee for breakfast, then a second cup, and then lunch ends up being something for breakfast. Like an egg and cheese sandwich or oatmeal. The one nuisance about working from home now is having to figure out lunch for two of us. I’d be good with the same peanut butter and jelly sandwich, apple, and a granola bar bagged lunch for weeks. Fatima gets bored and now I have to hear about it in real-time. We used to be able to walk outside and be surrounded by a ton of restaurants, but we’re in the burbs. So we brought take-out to us with these Dragon Sushi Bowls.
Pre-pandemic, my company provided lunch in-house. It was awesome because I never had to think about it. Working from home, we finally got to a place where each of us was back to being ‘on our own’ for lunch. I’d like to make a delicious wrap every day, but I got meetings to run.
But now that Blair has joined the clan and we’re both on parental leave, lunch has become a hot topic yet again. Since my wife is breastfeeding, I want to make sure she’s eating good throughout the day. I can’t let her get by with a peanut butter and jelly anymore. But what should we have for lunch?
Making the Dragon Sushi Bowls
We’re trying all sorts of things. We made my favorite salad, various wraps, gyros, and other take-out inspired meals. On one of my daily Pinterest adventures, this Dragon Sushi Bowl popped up. It looked really good so I added it to our list of lunches for the week. It was delicious! I highly recommend making it.
Tips for making the Bowls
- Take your time to read the whole post for your shopping list – You can’t just jump right to the recipe for your grocery list. The recipe is just for the sauces and the sushi rice. If you jump right there, you’ll miss out on the fact the bowl is filled with mango, avocado, jalapeños, and cucumber. It happened to me, but luckily I had all of those on hand because we make smoothies so there’s always mango around, avocado for the salads we were having that week, and cucumber from the gyros.
- Make the eel sauce ahead of time to let it sit and thicken.
- Precut and measure everything. It’ll be so much easier to put together.
- Instead of sesame seeds, try ‘everything but the bagel’ seasoning!
- Don’t like shrimp? Use salmon instead! Two days ago, we made this…again and I roasted salmon on a parchment paper-lined cookie sheet in an oven preheated to 400 degrees F. The salmon was seasoned with salt, pepper, garlic powder, and lemon juice. Olive oil was drizzled all over and 12-15 minutes later, it was ready. Just flake it up and you have a tasty substitute for shrimp.
How do you spice up your lunch? Let us know in the comments!
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