sushi bowl recipe

This sushi bowl recipe features avocado, nori, seasoned rice, spicy mayo, pickled ginger, and more. It captures all the tastes and textures I crave in a good veggie sushi roll, but it&#39;s much simpler to make at home. For a vegan sushi bowl, make the spicy mayo with vegan mayonnaise.

Sushi Bowl

rice

rice vinegar

cane sugar

sea salt

recipe Baked Tofu

avocados (sliced)

mangoes (diced)

Persian cucumbers (thinly sliced)

scallions (thinly sliced)

Pickled ginger

radishes (optional)

nori

Sesame seeds (for garnish)

Microgreens (for garnish)

Spicy Mayo (for serving)

While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt.

Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using. Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.

These vegan sushi bowls are hearty and healthy.

Miso-Roasted Asparagus and Pickled Carrot Sushi Bowls

carrots,

sugar

fine sea salt

white, short-grained sushi rice

water, plus water for rinsing the rice

asparagus spears

miso paste ((I used sweet white miso))

sesame oil

lemon juice

ginger root

salt

radishes,

sesame seeds

pickled ginger

lemon wedges

tamari, shoyu, or soy sauce

Use a vegetable peeler to peel the carrot into long, wide ribbons. Meanwhile, combine the vinegar, sugar, and salt in a mason jar or bowl, stirring to dissolve the sugar. Add the carrot, toss to coat, and let sit while you get on with the rest.

Pickle the carrot:

Place the rice in a bowl, cover with cool water, and swish it around to release the starches. Carefully pour off the water, then repeat 2-3 more times. Drain well. Place the rice in a small saucepan and add the 1 1/3 cups water, the sugar, and the salt. Place the pot over a medium flame and bring to a simmer. Immediately reduce the heat to low, cover the pot, and let the rice steam until the water is absorbed, 10-15 minutes. Remove from the heat and let stand 10 minutes. Test the rice - if it is too firm, sprinkle in a few tablespoons more water and repeat the steaming/standing process until the rice is tender, but still chewy. Fluff the rice with a fork, sprinkle the vinegar over the rice, and gently toss with a spoon to incorporate the vinegar. (Try to handle the rice minimally and gently to prevent if from become mushy.) Let the rice cool to warm or room temperature, 30-60 minutes.

Cook the rice:

Position a rack in the center of the oven and preheat to 375ºSpread the snapped and sliced asparagus on a rimmed baking sheet. In a small bowl, stir together the miso, sesame oil, lemon juice, grated ginger, and salt. Drizzle this mixture over the asparagus, toss to coat, and roast in the oven until crisp-tender, 10-15 minutes. Remove from the oven and let cool.

Meanwhile, roast the asparagus:

Divide the rice between 2 wide bowls (you may or may not want to use all of it). Top with the asparagus, pickled carrots, radish, cucumber, avocado, and a sprinkle of sesame seeds. Serve the bowls with nori strips, pickled ginger, lemon wedges, wasabi, and tamari or soy sauce. I like to mix together about a teaspoon of wasabi with a couple tablespoons of tamari, and pour it all over my bowl along with the juice from a lemon wedge or two.

Finish the bowls:

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Sushi Bowl

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