I love making sushi but sometimes I don’t have the patience to roll the sushi so this bowl is a great alternative.
Feel free to add whatever veggies you prefer. The list above and quantities of the vegetables are just a suggestion. Have fun and add whatever sounds tasty to you!
Ingredients
2 cups of short grain brown rice
4 cups of water
2 tablespoons of rice vinegar
1 ½ tablespoons of agave
½ tablespoon + ½ teaspoon of sea salt
2 ½ cups of shredded carrots
1 ¼ cups of thinly sliced cucumbers
10 oz bag of frozen shelled edamame
5 Nori sheets
3 small avocados
Sesame seeds
Soy Sauce
Preparation
Rinse rice. Add water, ½ teaspoon of sea salt, and short grain brown rice to a skillet. Turn on high heat. Once water begins to boil, reduce heat to low and cover with a lid. Cook for 45 minutes or until liquid has evaporated completely. Let rice cool then add rice vinegar, agave, and ½ tablespoon of sea salt to the rice. Cook edamame in the microwave according to the package. To assemble each bowl, add 1 cup of rice, ¼ cup of sliced cucumbers, ½ cup of shredded carrots, about ⅓ cup of cooled edamame, ½ an avocado, 1 nori sheet (torn into smaller pieces), a sprinkle of sesame seeds, and soy sauce.
Recipe origin: