Foodie Blogroll

Tuesday, June 4, 2013

Springtime Sushi Bowl

The Springtime Sushi Bowl is a fast and filling vegetarian meal that’s perfect for using up leftover cooked rice.  Although, even if you don’t have leftover rice on hand, this sushi bowl is worth making! The combination of rice, spring vegetables, seaweed and an amazing Asian sauce creates a delicious Asian meal, reminiscent of a sushi roll.  This recipe does contain a few specialty ingredients like mirin and chili paste, but you should be able to find all of them in Asian section of well-stocked grocery stores.

Springtime Sushi Bowl
Gluten Free
Serves One
Click Here for Printable Recipe

sushi bowl

1/2 cup cooked rice (whatever kind you have on hand)
1 teaspoon rice vinegar
1/2 teaspoon honey (or agave nectar)
Salt, to taste

1 tablespoon gluten free soy sauce
1 teaspoon mirin
1/2 teaspoon chili paste
1/2 teaspoon sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1/2 teaspoon honey (or agave nectar)
1 teaspoon fresh ginger root, grated
1 tablespoon scallions, finely chopped
Dash of Red Pepper Flakes, to taste

5-6 asparagus spears, ends removed and cut into thirds
3-4 Brussels sprouts, thinly sliced
1/4 cup frozen peas

1 tablespoon gluten free soy sauce
1/2 teaspoon black sesame seeds
A Few Sheets of Roasted Seaweed or Nori (I used 1 package of  Sea Snax Grab and Go Roasted Seaweed Snack)

1. Place rice in serving bowl. Stir in rice vinegar and honey, then season to taste with salt.  (You can reheat rice if you want but I prefer it slightly chilled for this dish). Set aside.

2.  In a small dish, whisk together all sauce ingredients until combined. Set aside.

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3. Place frozen peas in a medium microwave safe bowl. Add a splash of water and season with salt. Microwave peas until defrosted (time will vary depending on your microwave).

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4. Add asparagus and Brussels sprouts to peas. Stir to combine.

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5. Pour in sauce and stir until vegetables are evenly coated. Cover bowl and microwave 30-60 seconds (microwave times vary a lot), or until vegetables are tender and heated through.

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6. While the vegetables are microwaving, cut seaweed sheets into strips.

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7. To serve, place rice, vegetables and seaweed in a shallow bowl. Drizzle with soy sauce and sprinkle with sesame seeds. Enjoy!

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Nutrition Information--approximately 255 calories per bowl (entire recipe)

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