Name: Veggie sushi bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250 g Blue Dragon Sushi Rice; 2 medium Carrots, raw peeled, sliced into ribbons; 1 individual Cucumber; 3.5 tablespoons Rice Wine Vinegar; 0.5 tablespoons Groovy Food Co. Agave Nectar Light Amber & Mild; 1 tablespoons Root Ginger; 1 teaspoons Sesame Seeds black; 1 tablespoons Sesame Oil; 2 tablespoons Soy Sauce; 0.25 teaspoons Yutaka Wasabi Paste; 1 medium Red pepper(s); 175 g Edamame Beans, cooked; 20 g Yutaka Sushi Ginger

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Ingredients

Blue Dragon Sushi Rice

250 g

Carrots, raw

2 medium, peeled, sliced into ribbons

Cucumber

1 individual

Rice Wine Vinegar

3½ tablespoons

Groovy Food Co. Agave Nectar Light Amber & Mild

½ tablespoons

Root Ginger

1 tablespoons

Sesame Seeds

1 teaspoons, black

Sesame Oil

1 tablespoons

Soy Sauce

2 tablespoons

Yutaka Wasabi Paste

¼ teaspoons

Red pepper(s)

1 medium

Edamame Beans, cooked

175 g

Yutaka Sushi Ginger

20 g

Instructions

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.

Veggie sushi bowl

Ingredients

Instructions

Notes

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