It’s fresh, spicy, sweet, salty and incredibly versatile; just sub your favorite sushi fillings to make your own customized sushi bowl. Better yet, this meal can be made in just about 30 minutes for a delicious and healthy week night meal.
The first thing to realise is that “sushi” doesn’t mean “raw fish”. It actually refers to a dish of vinegared rice served with various fillings and toppings, which may include raw fish but in this case we will not use.
Sushi was originally invented as a means of preservation, when fermented rice was used to store fish for anything up to a year. This was known as narezushi, and in fact the rice was thrown away and only the fish consumed. A later variant called namanarezushi, invented in the 16th century, introduced the idea of using vinegared rice, which was consumed instead of being thrown away, and this is still enjoyed today, particularly in Japan’s ancient capital, Kyoto.
VEGAN SUSHI BOWLS
- 1 medium carrot, peeled into strips
- one cucumber, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- one avocado, cubed
- 1 cup frozen edamame, thawed
- one cup cooked Jasmine Rice
- pickled sushi ginger
- black sesame seeds
- roasted seaweed (optional)
QUICK PICKLE SAUCE
- 1/2 cup water
- 1/4 tablespoons rice vinegar
- pinch of salt
SESAME SOY DRESSING
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoons rice vinegar
- 1/8 teaspoon wasabi (optional)
- Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.
- Cook the rice according to package instructions.
- Prepare the red bell pepper, avocado, and edamame.
- Combine the ingredients for the sesame soy dressing and set aside.
- Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.