Sunday, 31 August 2008

Vegetable Sushi Bowl

1-2 cups romaine lettuce
1 cup cooked rice
1 red bell pepper, julienned
1 cup mushrooms, marinated in
   soy sauce
1 red onion, julienned
1 avocado, sliced
1 large carrot, julienned
1 cup cucumber, julienned
1 cup pea shoots or sprouts of
2-4 nori sheets, torn or cut into

1 tablespoon sesame oil
2 tablespoons rice wine vinegar
½ teaspoon ginger paste
1 tablespoon peanut butter
2 tablespoons soy sauce
dash of hot sauce

  • Cook the rice the day before and keep overnight in the fridge.  Fluff before using.
  • The next day, prep all the vegetables and set aside.
  • Build your bowl by starting with placing the greens on the bottom, followed by the rice, then arranging all the toppings ending with the nori sheets.
  • Combine all the dressing ingredients in a small bowl and whisk.
  • Adjust seasonings to suit your taste.
  • Pour the dressing on top just before serving.