Vegan Sushi Rice Bowl
The Sushi Rice Bowl is basically a sushi roll turned inside out in a bowl... no special sushi rolling skills required! Filled with healthy veggies, brown rice and seaweed, this bowl makes for a perfectly fortifying meal to help get you through the winter months. Add in some marinated tofu, tempeh or seitan you'll have a well-rounded one pot meal, or serve it as a side to go along with some Seitan & Vegetable Stew for an Asian themed feast.
Recipe courtesy of www.madejustright.com
- 1 cup long-grain brown rice, washed
- 1 cup Japanese cucumber, diced (or any cucumber will do)
- ½ cup frozen corn, defrosted (or fresh if in season)
- ½ cup frozen peas, defrosted
- ½ cup red bell pepper, finely diced
- 2 tablespoons dulse flakes
- 2 tablespoons brown rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons tamari
- 2 tablespoons pickled ginger, minced
- 1 sheet nori, torn or cut into little strips
- Butter lettuce
- Toasted sesame seeds, for garnish
- ½ cup cilantro
Cook rice according to package instructions. While rice cooks, place all ingredients except lettuce, sesame seeds, and cilantro in a large bowl, then add rice and fold together. To serve, cover platter with lettuce leaves and spoon rice in the middle. Garnish with sesame seeds and cilantro.
