Sushi salad bowls! Like sushi, but in bowl form. An easy weeknight meal that’s super versatile, fresh, and delicious.
- 1 cup short-grain brown rice
- 3 tablespoons unsweetened rice vinegar
- 1 tablespoon honey (use maple syrup or agave to make it vegan)
- 1/2 teaspoon salt
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons unsweetened rice vinegar
- 1 teaspoon honey (or liquid sweetener of choice for vegan)
- 1 teaspoon sesame oil
- 1 bunch of asparagus (about 16 spears), hard part of stem removed and sliced in half
- 1 small bunch of radishes, thinly sliced
- 2 medium carrots, grated
- 1 large cucumber, sliced
- 1 large red bell pepper, sliced into strips
- 1 avocado
- roasted nori, crumbled or cut into thin strips, for serving (see notes)
- pickled ginger for serving
- 1/4 cup black sesame seeds
- Cook the rice according to package instructions. Once cooked, stir in the vinegar, honey, and salt. Set aside.
- Assemble the bowls. To each bowl, add 1/4 of the cooked rice. Add 1/4 of the vegetables, saving the avocado and pickled ginger for last. Top with 1 tablespoon of the black sesame seeds, some nori, and a drizzle of dressing.
You can use nori sheets or the roasted seaweed snacks that you’ll find at places like Trader Joes or Asian markets (wasabi flavor is my favorite).
If saving the bowls to eat throughout week, keep the ingredients stored in separate containers in the fridge and assemble just before eating.
Keywords: sushi, sushi salad, vegan sushi