By Ebenezer Obiri
Rinse the brown sushi rice under cold water until the water runs clear, removing excess starch.
In a saucepan, combine 1.5 cups of washed rice with 3 cups (750 ml) of water. Bring to a boil, then reduce to a simmer, cover, and cook for 30-40 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the vegetables. Slice the avocado, julienne the carrot, and slice the cucumber.
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer it to a large bowl and let it cool slightly.
In a small bowl, mix together 2 tbsp rice vinegar and 1 tbsp sesame oil. Pour this dressing over the warm rice and gently mix to combine. Allow the rice to cool to room temperature.
To assemble the bowl, place a portion of rice into each serving bowl. Arrange avocado slices, edamame, carrot, cucumber, and nori strips attractively on top of the rice.
Garnish with pickled ginger and serve with low-sodium soy sauce on the side for drizzling or dipping, as desired.
Enjoy your Vegetable Sushi Bowl fresh.
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By Ebenezer Obiri
This Vegetarian Japanese Main Course Gluten-Free recipe is ready in 45 minutes and features brown sushi rice (uncooked) or short-grain brown rice, shelled edamame (frozen, thawed), ripe avocado, sliced and other delicious ingredients. Contains 450 calories total.
Rinse the brown sushi rice under cold water until the water runs clear, removing excess starch.
In a saucepan, combine 1.5 cups of washed rice with 3 cups (750 ml) of water. Bring to a boil, then reduce to a simmer, cover, and cook for 30-40 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the vegetables. Slice the avocado, julienne the carrot, and slice the cucumber.
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer it to a large bowl and let it cool slightly.
In a small bowl, mix together 2 tbsp rice vinegar and 1 tbsp sesame oil. Pour this dressing over the warm rice and gently mix to combine. Allow the rice to cool to room temperature.
To assemble the bowl, place a portion of rice into each serving bowl. Arrange avocado slices, edamame, carrot, cucumber, and nori strips attractively on top of the rice.
Garnish with pickled ginger and serve with low-sodium soy sauce on the side for drizzling or dipping, as desired.
Enjoy your Vegetable Sushi Bowl fresh.
Calories per Serving: 450
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