This recipe requires cooked rice. Keeping a pot of cooked brown rice in your refrigerator allows for fast recipe prep, for recipes like this one.
Ingredients
1 tsp
Rice vinegar
1 cup
Brown rice, medium-grain, cooked
2 large
Radish
(sliced into thin circles)
1 cucumber(s)
Cucumber
(diced into small cubes)
1/4 cup
Carrots
(shredded)
1 1/2 cup
Frozen edamame (soybeans)
(shelled, thawed)
1 avocado(s)
Avocado
(diced)
2 sheet
Seaweed, nori
(large)
1 tsp
Sesame seeds
1 tsp minced
Ginger root
(grated)
2 tbsp
Soy sauce, low sodium
Instructions
Combine the rice vinegar and the rice. The rice will become very sticky and lump together. Divide the rice between serving bowls. Spread to fill the bowl but do not pack down the rice.
Place the radish on top of the rice taking up 1/4 of the bowl. Place the cucumber next to the radish, also filling up 1/4 of the bowl. Place the carrot next to the cucumber, and the thawed edamame next to the carrot. Each should also take up 1/4 of the bowl.
Place the avocado in the center of the bowl.
Crumble Nori over top, followed by a sprinkle of sesame seeds.
In a small bowl combine the ginger and soy sauce. Mix well and drizzle over the sushi bowl. Serve and enjoy!
Look forward to trying this recipe.