Deconstructed Sushi Bowl
If you love sushi, this is perfect for you. The deconstructed sushi bowl is hands down, and this could be one of your favorite meals of all time too! You can enjoy this dish for lunch at home, or take it with you to work or school.
Servings 2
Ingredients
sushi bowl
- 1 large or 2 small watermelon radishes, thinly sliced (see Notes)
- salt to taste
- 3 cup (480g) 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 (25g) sliced green onions (green and white parts)
- pickled ginger
- black and/or white sesame seeds
dressing
- 3 tbsp gluten-free tamari
- 2 tbsp brown rice vinegar
- 1 tbsp mirin
Instructions
- Ten minutes before serving, lay out the radish slices on a few paper towels. Sprinkle with salt and let them drain until ready to serve.
- Divide the rice between two bowls. Top with pieces of tofu, carrots, cucumbers, radishes, and avocado.
- Slice the nori sheet in half lengthwise. Slice each half widthwise into thin strips. Top each bowl with the nori strips, green onions, a bit of pickled ginger, and sesame seeds.
- Combine the tamari, vinegar, and mirin in a small cup or bowl. Drizzle over each bowl. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Notes
If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.
