Vegan Sushi Bowl

I'm so excited to share this recipe with you all. Sushi is a food we love and it's so much fun to eat, but buying it often isn't sustainable. It's expensive, it comes wrapped in single-use plastic, and in most cases, the rice used is white with added sugar.

Making traditional sushi rolls at home is possible, but it takes a lot of work.

This sushi bowl is simple, healthy and will satisfy all your cravings for traditional Japanese sushi.

Serves 4

Preparation time: 30 minutes/10 minutes (if you have rice or quinoa in the fridge)

Difficulty: low

Notes: Gluten-free, Vegan

Ingredients

4 cups of brown rice* or quinoa (cooked) Here's an easy method for making brown rice in the pressure cooker.

2 tablespoons of toasted sesame seeds

¼ sheet of dried nori seaweed. Cut into small strips 

1 large grated carrot

1 peeled cucumber, diced

1 avocado, diced

1 teaspoon of grated ginger root

2 tablespoons of extra virgin olive oil

3 tablespoons of Tamari (wheat-free soy sauce)

Preparation

In a large bowl, add the sesame seeds, chopped nori seaweed, grated carrot, grated ginger, cucumber, and tamari. Mix and add the avocado and olive oil. 

Add the rice or quinoa and mix everything together.

Serve at room temperature and eat in the Japanese style with chopsticks and, if desired, serve with Japanese garnishes: wasabi, tamari and fermented ginger (skin) for example.

Possible Substitutions:

You can add quinoa to this recipe. Instead of 4 cups of brown rice, use 3 cups of cooked rice and 1 cup of cooked quinoa.

If you need to control your blood sugar levels, you can replace rice entirely with quinoa, which has a lower glycemic index.

Other helpful tips:

Nori seaweed is easily cut with kitchen scissors.

To preserve ginger root, I buy it in large pieces and store it in the freezer. This allows me to grate it easily and always have this ingredient available.

Recipe created by: Ruth Strid