Deconstructed Sushi Bowl Recipe
🔪Prep Time: 45 minutes
👩🍳Cook Time: 15 minutes
1 large or 2 small watermelon radishes, thinly sliced
Salt to taste
3 cups cooked white sushi rice (or short-grain black rice)
Lemongrass Tofu or Chile-Roasted Tofu
3 small carrots, peeled and julienned
1 cucumber or ½ English cucumber, thinly sliced
1 avocado, pitted, peeled, and thinly sliced
1 or 2 nori sheets
¼ cup sliced green onions (green and white parts)
Black and/or white sesame seeds
3 tablespoons gluten-free tamari
2 tablespoons brown rice vinegar
1 tablespoon mirin
1Ten minutes before serving, lay out the radish slices on a few paper towels. Sprinkle with salt and let them drain until ready to serve.
2Divide the rice between two bowls. Top with pieces of tofu, carrots, cucumbers, radishes, and avocado.
3Slice the nori sheet in half lengthwise. Slice each half widthwise into thin strips.
4Top each bowl with the nori strips, green onions, a bit of pickled ginger, and sesame seeds.
5Combine the tamari, vinegar, and mirin in a small cup or bowl. Drizzle over each bowl. Serve immediately.
6Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
7If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.