Monday, October 10, 2011

Vegan MoFo: Sushi Bowl

I love sushi. There are endless combinations, flavors and textures to try, but sometimes, I just can't wait to for the rice to cool to make rolls, or the rice is leftover and not sticky, or I'm just feeling too lazy. In these cases, a sushi bowl is perfect. It's great for day the day after you make sushi, too, since you'll already have all of the ingredients prepared. 

Just place a bed of cooked rice (it can be hot, room temperature, or even cold, if that's your thing) in the bottom of large bowl, and top it with bite sized pieces of your favorite sushi additions. 

Some things I like:

steamed or blanched carrots, green beans, or asparagus
pan friend, baked, or marinated tofu or tempeh

fresh cucumber, green onion, and avocado
roasted red pepper
sauteed portobello or shiitake mushrooms

Don't forget to add strips of nori, toasted sesame seeds, and season with soy sauce to take this from "rice salad" to "sushi bowl".

Jeremy thinks it's gross, but I also sometimes add mustard to my sushi bowls (he insisted I not take a picture). If you aren't using vinegared rice and want more flavor, you could add wasabi, toasted sesame oil, a miso sauce, or whatever you like in your sushi.

1 comment:

Anonymous said...

I've really got to get on the sushi bowl bandwagon. I'm way too laazy for wrapping it.