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Blissful Mondays: Sushi Rice Bowl

To promote Meatless Mondays I’ve started my own Blissful Mondays posts that will include delicious vegan recipes each week.

My roommate taught a Sushi making class at our house this weekend for our friends and for weeks I’ve been eating her practice creations. I came up with this recipe many years ago, but the constant flow of sushi recently and tons of leftover sushi rice and fillings made me revisit the Sushi Rice Bowl. It makes a beautiful side dish to any meal. Basically, it’s a sushi roll turned inside out in a bowl! If you throw in some tofu or tempeh you have a one pot meal.

Sushi Rice Bowl

1 cup long grain brown rice, washed
Filtered water
Pinch of sea salt
1 cup japanese cucumber, diced
1/2 cup red pepper, diced (optional)
1 cup each frozen corn and peas
1 cup pea sproats, chopped
2 tablespoons dulse flakes
3 tablespoons brown rice vinegar
1 tablespoon toasted sesame oil
3 tablespoons tamari
2 tablespoons pickled ginger, minced
1/2 cup cilantro (optional)
1 sheet nori, torn or cut into little pieces
Toasted sesame seeds, for garnish

Preparation

Cook rice according to packages instructions. When finished fluff rice and place in a bowl with all the ingredients. Stir well.

To serve, line platter with lettuce leaves and spoon rice in the middle. Garnish with sesame seeds & cilantro.

Yum!

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