Veggie sushi bowl
A Japanese-inspired rice bowl with pickled veg and a wasabi dressing.
2 medium, peeled, sliced into ribbons
1 extra large, sliced into ribbons
Rice Wine Vinegar
½ tablespoon(s), level
1 tablespoon(s), sliced
1 teaspoon(s), black
¼ teaspoon(s), level
1 medium, sliced
Edamame Beans, cooked
Pickled Sushi Ginger
- Rinse and drain the rice, then cook to pack instructions.
- Meanwhile, put the carrots and cucumber in a small bowl and pour over 3 tablespoons of the vinegar and the agave syrup. Add the fresh ginger and set aside to pickle for 10 minutes, then drain and toss with the sesame seeds. Remove and discard the ginger.
- Combine the sesame oil, soy sauce, wasabi paste and remaining vinegar in a small bowl and set aside.
- Divide the rice between bowls and top with the pickled vegetables, red pepper, edamame beans and pickled ginger, then drizzle over the wasabi dressing and serve.
Use white sesame seeds if you can’t find black ones.