Teriyaki Moose Bowls

Running out of ideas to use your ground moose meat? Try these teriyaki moose bowls. They’re easy, full of protein, and so delicious. Definitely a favorite over here in our kitchen!

Serves:  1 Bowl –  Prepare Time: 20 minutes +/-



  • 3-4 Teriyaki Moose Meatballs
  • 3/4 Cup to 1 Cup Cooked Premium Grade Sushi Rice
  • Handful Pickled Cucumbers
  • 1/8 Cup Steamed Edamame, Shelled
  • 1/8 Cup Carrots, Shredded or Sliced Thin
  • 1/2 Avocado, Sliced Thin
  • Green Onion, Green Portion, Thinly Sliced: For Garnish
  • Sesame Seeds: For Garnish


  • 1 Cucumber, Peeled into Long Ribbons
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Teaspoon Sugar
  • Pinch Salt


1.) Prepare rice by following directions on package. I prefer to use Nishiki Premium Grade Sushi Rice. Once done, add to bowl as the base layer.

2.) In a bowl, combine vinegar, sugar, and salt. Stir to dissolve. Using a vegetable peeler, shave ribbons off the cucumber into the vinegar mixture, rotating as you go. Once you get to the seeded core, stop shaving. You can set this aside and slice into discs to add to your bowl or snack on them as you prepare it. Let sit at room temperature for 10-15 minutes.

2.) Steam edamame. Boil carrots (if desired, or use raw). Slice avocado. Assemble our bowls with teriyaki meatballs, carrots, edamame, pickled cucumbers, avocado, and garnish with sesame seeds and green onion slices. Enjoy!

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