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Green Deconstructed Sushi Bowl

sushi is probably one of my favorite out of home snacks. i’m emphasizing the out of home aspect as i do not like handmade (by home cooks, that is) sushi. as much as they might taste great from a home cook, i dislike the imperfectness. isn’t sushi something that’s dna is too look pretty, if not perfect? perfection is something that’s so related for me to this food that i stay away from making my own.

however, throwing all the sushi ingredients that i so love – like the rice, avocados, cucumbers (i’m a vegetarian maki lover, clearly), edamame etc – in one bowl means you can be sneaky and still have sushi at home, while it doesn’t even have to look perfect, at all. perfect, because it’s so hassle free.
i make these kinds of healthy (sushi) bowls all the time and adapt them according to the things i’m craving and / or have left in my fridge. for a classic sushi bowl, i’d use sushi rice and flavor it with some rice vinegar (as you would for proper rolled sushi) and top it with even more typical japanese flavors: nori, seaweed (nori, the toasted kind, or any other version that you might find and like), pickled ginger (hmm, healthy and so yum!) or even fried tofu, sliced tuna or salmon. really, there are no boundaries. for this particular version here i stuck to green ingredients since i wanted to make it an extra beauty booster. blanched spinach and kale can be a little bland… agreed. but when spiced up with typical japanese condiments and a pimped soy sauce, i feel that anything works.
enjoy compiling these! fun guaranteed.

green deconstructed sushi bowl
serves 2
 
ingredients:
1 cup brown rice
1 avocado, sliced
2 cups spinach, quickly blanched
1 cup kale, quickly blanched
1 cup edamame, quickly blanched
1/2 cucumber, finely sliced
1 spring onion, halved and sliced
1 handful herbs (cilantro and mint)

for the dressing: 
6 tbsp. soy sauce
1 garlic clove, finely chopped or minced
1 lime, juice
1 tsp. honey or maple syrup
sriracha chili sauce to taste
sesame and hemp seeds for garnish

directions: 
cook the rice in lightly salted water on low for 45 to 60 minutes, until tender (note: the brown rice always takes much longer than regular par boiled rice). blanch the vegs as indicated very briefly, drain and pat dry with kitchen paper. for the dressing combine soy sauce, ginger, garlic, lime and honey or maple syrup, and season with chili sauce. divide the rice between two bowls, then place the greens on top in a neat order. sprinkle with sesame and hemp seeds and serve with the soy sauce dressing.

 

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