By Ebenezer Obiri
Rinse the brown sushi rice in a fine-mesh sieve under cold water until the water runs clear. This helps remove excess starch and results in fluffier rice.
In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for approximately 30 minutes, or until the rice is tender and all the water is absorbed.
While the rice is cooking, thaw the edamame by placing them in a bowl of hot water for 5 minutes. Drain and set aside.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes to allow it to steam and finish cooking.
In a small bowl, mix the rice vinegar and sesame oil. Drizzle this mixture over the still-warm rice, gently stirring to thoroughly combine and to ensure the rice is evenly seasoned.
Prepare the vegetables by slicing the avocado, julienning the carrot, and slicing the cucumber. Set these aside.
To assemble the sushi bowl, divide the seasoned rice among 3-4 serving bowls.
Top each bowl with equal portions of edamame, avocado slices, julienned carrot, cucumber slices, and strips of toasted nori.
Serve the sushi bowls with pickled ginger and low-sodium soy sauce on the side for additional flavor.
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This Vegetarian Japanese Lunch Dinner recipe is ready in 40 minutes and features Brown sushi rice, Shelled edamame, Ripe avocado and other delicious ingredients. Contains 450 calories total.
Rinse the brown sushi rice in a fine-mesh sieve under cold water until the water runs clear. This helps remove excess starch and results in fluffier rice.
In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for approximately 30 minutes, or until the rice is tender and all the water is absorbed.
While the rice is cooking, thaw the edamame by placing them in a bowl of hot water for 5 minutes. Drain and set aside.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes to allow it to steam and finish cooking.
In a small bowl, mix the rice vinegar and sesame oil. Drizzle this mixture over the still-warm rice, gently stirring to thoroughly combine and to ensure the rice is evenly seasoned.
Prepare the vegetables by slicing the avocado, julienning the carrot, and slicing the cucumber. Set these aside.
To assemble the sushi bowl, divide the seasoned rice among 3-4 serving bowls.
Top each bowl with equal portions of edamame, avocado slices, julienned carrot, cucumber slices, and strips of toasted nori.
Serve the sushi bowls with pickled ginger and low-sodium soy sauce on the side for additional flavor.
Calories per Serving: 450
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