Deconstructed Sushi Bowl
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.
- Cook1 h
- Total1 h
- Serves5
- LevelIntermediate
Ingredients
- 1 large or 2 small Sushi bowl:
- to taste watermelon radishes, thinly sliced (see Tip)
- 3 cups salt
- 3 small cooked white sushi rice (or short-grain black rice)
- 1 Lemongrass Tofu or Chile-Roasted Tofu
- 1 carrots, peeled and julienned
- 1 or 2 cucumber or ½ English cucumber, thinly sliced
- ¼ cup avocado, pitted, peeled, and thinly sliced
- 3 tbsp. nori sheets
- 2 tbsp. sliced green onions (green and white parts)
- 1 tbsp. pickled ginger
- black and/or white sesame seeds
- DRESSING:
- gluten-free tamari
- brown rice vinegar
- mirin
Preparation
- 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.
- TIP: If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.
