Vegetarian Sushi Bowl
This is hardly a traditional sushi recipe. In fact, it’s barely a recipe at all—it’s more of a guide. The trick to a perfect sushi bowl is to balance contrasting flavours and textures—sweet, umami, crunchy, silky. An ideal summer dinner or quick lunch.
ingredients
1 cup short-grain brown rice or sushi rice
2 tablespoons rice wine vinegar, 1 tablespoon honey or syrup
½ teaspoon salt
2 sheets of nori, crumbled 2 carrots
2 cucumbers
½ cup edamame, cooked and shelled 1 avocado
1 daikon or half a dozen radish
2 spring onions
Toasted sesame seeds, to serve Soy sauce, to serve
Pickled ginger, to serve
method
Rinse the rice and cook according to the instructions on the packet (or as you would normally cook rice), until all the water has absorbed.
Whisk the rice wine vinegar, honey, salt and crumbled nori through the rice, then cover and let stand for five minutes.
While the rice cooks, prepare the vegetables by slicing them thinly, either with a mandoline or with your superior knife skills.
Assemble by dividing the rice between four bowls and topping with equal parts of each vegetable and a sprinkling of sesame seeds.
Serve with soy sauce and pickled ginger on the side.
RECIPE SERVES: 4 people
NOTES: Feel free to change around the vegetable combination—red capsicum, corn or even toasted kale would be lovely. If you’re extra hungry, top with pan-fried tofu. If you like it spicy, serve with sriracha on the side.
Sarah Gory