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 grated
Carrots
(or store-bought matchstick carrots)
1 1/2 cup
Frozen edamame (soybeans)
(shelled, thawed)
1 avocado(s)
Avocado
(diced)
2 sheet
Seaweed, nori
(large)
1 tsp
Sesame seeds
(optional)
1 tsp minced
Ginger root
(use jar of pre-minced for conveneince)
2 tbsp
Soy sauce, low sodium
Instructions
Combine the rice vinegar and the rice. The rice will become very sticky and lump together. Place rice in a bowl, spreading to fill the bottom, but do not pack down.
Place the radish on top of the rice taking up 1/4 of the bowl. Add the cucumber next to the radish, also taking up 1/4 of the bowl. Place the carrot next to the cucumber, and the thawed edamame next to the carrot.
Place the avocado in the center of the bowl.
Crumble Nori overtop, 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 to serve.
Look forward to trying this recipe.