Deconstructed Sushi Bowl Recipe
By Veegs
🔪Prep Time: 45 minutes
👩🍳Cook Time: 15 minutes
Ingredients
sushi bowl
1 large or 2 small watermelon radishes, thinly sliced
Salt to taste
3 cups cooked white sushi rice (or short-grain black rice)
Lemongrass Tofu or Chile-Roasted Tofu
3 small carrots, peeled and julienned
1 cucumber or ½ English cucumber, thinly sliced
1 avocado, pitted, peeled, and thinly sliced
1 or 2 nori sheets
¼ cup sliced green onions (green and white parts)
Pickled ginger
Black and/or white sesame seeds
dressing
3 tablespoons gluten-free tamari
2 tablespoons brown rice vinegar
1 tablespoon mirin
Instructions
1Ten minutes before serving, lay out the radish slices on a few paper towels. Sprinkle with salt and let them drain until ready to serve.
2Divide the rice between two bowls. Top with pieces of tofu, carrots, cucumbers, radishes, and avocado.
3Slice the nori sheet in half lengthwise. Slice each half widthwise into thin strips.
4Top each bowl with the nori strips, green onions, a bit of pickled ginger, and sesame seeds.
5Combine the tamari, vinegar, and mirin in a small cup or bowl. Drizzle over each bowl. Serve immediately.
6Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
7If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.
