Side Pannel
Vegetable Sushi Bowl
Vegetable Sushi Bowl
- Recipe Submitted by Cool Whip on 09/13/2014
Category: Healthy Recipes, Vegetarian, Vegetables
Ingredients List
- 2 cups brown rice
- 3 carrots
- 1 cucumber
- 1 avocado
- 2 green onions
- Sesame seeds
- A few sheets of nori paper (can be found in the international aisle - black seaweed paper used to make sushi rolls)
- ½ cup edamame (we used frozen shelled, which is easiest if you can find them)
- ¾ cup orange juice (fresh is best)
- 3 tablespoons soy sauce or tamari (we used low sodium)
- 3 tablespoons white wine vinegar
- 3 tablespoons sesame oil
Directions
1. Make the rice, according to the package instructions (or in a rice cooker). Brown rice takes around 45 minutes to make.
2. Toast the sesame seeds: Over low heat in a dry skillet, toast the sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
3. Make the dressing: In a small bowl or canning jar, add ¾ cup fresh orange juice, 3 tablespoons soy sauce, 3 tablespoons white wine vinegar and 3 tablespoons sesame oil. Whisk vigorously to combine (or if in a jar, shake vigorously). Set aside.
4. Slice the nori paper into thin shreds (it is a little tough, but do your best to make thin ribbons - they don't have to be perfect).
5. Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
6. Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips, and the avocado into slices or chunks.
7. When ready to assemble the components, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.
2. Toast the sesame seeds: Over low heat in a dry skillet, toast the sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
3. Make the dressing: In a small bowl or canning jar, add ¾ cup fresh orange juice, 3 tablespoons soy sauce, 3 tablespoons white wine vinegar and 3 tablespoons sesame oil. Whisk vigorously to combine (or if in a jar, shake vigorously). Set aside.
4. Slice the nori paper into thin shreds (it is a little tough, but do your best to make thin ribbons - they don't have to be perfect).
5. Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
6. Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips, and the avocado into slices or chunks.
7. When ready to assemble the components, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.
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