Deconstructed Vegetable Sushi Bowl
Recipe GLPRfc06763aae8392
A vibrant, colorful bowl celebrating fresh vegetables and sushi-inspired flavors. Crisp vegetables, seasoned rice, tender greens, and marinated mushrooms are arranged in individual clusters over a bed of spinach or greens. A light sesame-ginger dressing ties all the components together, creating a satisfying vegetarian meal that's naturally gluten-free and vegan.
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Ingredients
½ cup uncooked white rice
1¾ cups water
1–2 cups mixed greens (spinach and/or romaine lettuce)
½ cup mushrooms, sliced
2 tablespoons soy sauce (for marinating mushrooms)
½ large carrot, cut into thin matchsticks
½ cup cucumber, cut into thin matchsticks
½ red bell pepper, cut into thin matchsticks
¼ red onion, thinly julienned
½ avocado, sliced
½ cup pea shoots or fresh sprouts
½ inch fresh ginger, grated
1–2 nori sheets, torn or cut into strips
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
½ tablespoon organic peanut butter
2 tablespoons nama shoyu (or gluten-free soy sauce)
Dash of sriracha sauce
Sesame seeds for garnish, optional
Directions
Bring 1¾ cups of water to a boil in a pot. Add ½ cup uncooked rice, stir once, then reduce heat to low. Cover with a lid and simmer for 15 minutes without lifting the lid. Remove from heat, keeping the lid on, and let stand for another 15 minutes. Fluff gently with a fork and set aside to cool slightly.
While the rice is cooking, slice the mushrooms and place them in a small bowl. Pour 2 tablespoons of soy sauce over the mushrooms and let them marinate for at least 10 minutes to soften and absorb the flavor.
Prepare all your vegetables: julienne the carrot into thin matchsticks, cut the cucumber into thin matchsticks, slice the red bell pepper into thin matchsticks, thinly julienne the red onion, slice the avocado, grate the fresh ginger, and set each ingredient aside in its own small pile or bowl.
To make the dressing, whisk together 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, ½ tablespoon peanut butter, grated ginger, 2 tablespoons nama shoyu (or soy sauce), and a dash of sriracha in a small bowl. Stir until the peanut butter is fully dissolved and the dressing is smooth and well combined. Taste and adjust seasonings as desired.
Assemble your bowl: place 1–2 cups of mixed greens on the bottom as your base. Add the cooled rice in the center or on top of the greens.
Arrange all the prepared vegetables and toppings in separate, visually distinct clusters around or on top of the rice: create a pile for the carrot, another for cucumber, another for red bell pepper, another for red onion, another for avocado, another for the marinated mushrooms, another for pea shoots, and scatter torn nori pieces throughout.
Just before serving, drizzle the sesame-ginger dressing evenly over the bowl. Sprinkle with sesame seeds if desired. You may mix everything together to combine flavors, or eat the bowl as arranged with each component contributing its own taste and texture.
