By Ebenezer Obiri
Rinse the brown sushi rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 30 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.
While the rice is cooking, prepare the vegetables. Julienne the carrot and slice the cucumber into thin rounds. Slice the avocado just before serving to prevent browning.
In a small bowl, whisk together the rice vinegar and sesame oil. Once the rice is cooked, remove it from heat, and stir in the vinegar mixture and 0.5 tsp salt to taste.
Divide the cooked rice among serving bowls. Arrange the edamame, avocado slices, julienned carrot, cucumber slices, and toasted nori strips on top of the rice.
Serve the sushi bowls immediately with pickled ginger and a drizzle of low-sodium soy sauce on the side.
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This Vegan Gluten-Free Lunch Dinner recipe is ready in 35 minutes and features brown sushi rice (uncooked) or short-grain brown rice, shelled edamame (frozen, thawed), ripe avocado and other delicious ingredients. Contains 480 calories total.
Rinse the brown sushi rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 30 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.
While the rice is cooking, prepare the vegetables. Julienne the carrot and slice the cucumber into thin rounds. Slice the avocado just before serving to prevent browning.
In a small bowl, whisk together the rice vinegar and sesame oil. Once the rice is cooked, remove it from heat, and stir in the vinegar mixture and 0.5 tsp salt to taste.
Divide the cooked rice among serving bowls. Arrange the edamame, avocado slices, julienned carrot, cucumber slices, and toasted nori strips on top of the rice.
Serve the sushi bowls immediately with pickled ginger and a drizzle of low-sodium soy sauce on the side.
Calories per Serving: 480
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