To promote Meatless Mondays I’ve started my own Blissful Mondays posts that will include delicious vegan recipes each week.
My roommate taught a Sushi making class at our house this weekend for our friends and for weeks I’ve been eating her practice creations. I came up with this recipe many years ago, but the constant flow of sushi recently and tons of leftover sushi rice and fillings made me revisit the Sushi Rice Bowl. It makes a beautiful side dish to any meal. Basically, it’s a sushi roll turned inside out in a bowl! If you throw in some tofu or tempeh you have a one pot meal.
Sushi Rice Bowl
Makes about 4 servings
1 cup long grain brown rice, washed
Pinch of sea salt
1 cup diced japanese cucumber
1/2 cup diced red pepper (optional)
1 cup each frozen corn and peas
1 cup pea sprouts, chopped
3 tablespoons tamari
3 tablespoons brown rice vinegar
2 tablespoons pickled ginger minced
2 tablespoons dulse flakes
1 tablespoon toasted sesame oil
1/2 cup cilantro (optional)
1 sheet nori, torn or cut into little pieces
Toasted sesame seeds, for garnish
Cook rice according to packages instructions. When finished fluff rice and place in a bowl with all the ingredients. Stir well. To serve line platter with lettuce leaves and spoon rice in the middle. Garnish with sesame seeds & cilantro.
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