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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.

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Prep Time: 10 | Cook Time: 25 | Ready In: 35
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US Metric
  • 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

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Cooking Process:

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.