VEGGIE SUSHI BOWLS

VEGGIE SUSHI BOWLS

This recipe tastes like vegetarian rolls, but in a simplified way! Hot sauce mayonnaise really raises it to another level. Feel free to play with the fillings so that this bowl tastes like your favorite roll. There are several steps, but each one is very simple. The recipe gives 4 sushi bowls that are well preserved for leftovers (for best results, chop avocados just before serving).

INGREDIENTS

Rice and Seasonings

2 cups brown rice, washed well

1 (8 by 8 inches) dried nori leaf

3 tablespoons rice vinegar

1 ½ teaspoon tamari low in sodium or soy sauce

1 tablespoon of sugar or agave nectar

½ teaspoon of salt

Hot mayonnaise sauce

⅓ Sir Kensington mayonnaise cups

1-2 tablespoons of sriracha or chili-garlic sauce, to taste

All the rest

2 cups frozen edamam, preferably organic

2 large carrots, sliced ​​with ribbons with a vegetable knife

1 avocado sliced ​​into long strips

1 small cucumber

Recommended side dishes: sesame seeds (preferably black) and pickled ginger

INSTRUCTIONS

1. To cook rice: bring a large pot of water to a boil. As soon as the water boils, pour in the washed rice and stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pan and cover the pan. Let the rice cook for 10 minutes. Remove the lid and beat the rice with a fork.
2. To prepare a seasoning for rice: in a small saucepan over medium heat, combine rice vinegar, tamari, sugar and salt. Heat the mixture, stirring frequently, until the sugar has dissolved. Remove from heat and mix with rice as soon as it is steamed.
3. To roast nori: in a large skillet over medium heat, heat the nori leaf until it becomes crispy enough to easily crumble, turning over halfway, for about 5 minutes. Remove from fire and break it into four parts. Crumble each piece in very small pieces in your hands over the rice and drop it into the pan. Add the nori to the rice and set the rice aside to cool.
4. To cook edamama: bring the pot of water to a boil, then add frozen edamam and simmer for about 5 minutes until the beans are warm. Drain and set aside.
5. To make a spicy mayonnaise sauce, beat the mayonnaise and sriracha in a small bowl until they mix well. Add more sriracha if you want a hotter sauce.
6. To make a cucumber, cut it in half lengthwise. Use a spoon to dig up the seeds and throw them away. Then cut the halves into 2-inch pieces and cut them with matches.
7. Divide the rice between the four bowls. Top with edamame, carrots, avocado and cucumber. Top with chili mayonnaise sauce, sprinkle with sesame seeds and serve with pickled ginger on the sides.

NOTES

MAKE YOUR GLUTEN FREE: Be sure to use gluten-free soy sauce (tamari is generally gluten free, but be sure to check the label).

This article is adapted from this site.