Veggie sushi bowl
12
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A Japanese-inspired rice bowl with pickled veg and a wasabi dressing.
Ingredients
Sushi rice
250 g
Carrots, raw
2 medium
Cucumber
1 individual, extra large
Rice Wine Vinegar
3.5 tablespoon(s)
Agave Syrup
0.5 tablespoon(s), level
Root Ginger
1 tablespoon(s)
Sesame Seeds
1 teaspoon(s)
Sesame Oil
1 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Wasabi paste
0.25 teaspoon(s), level
Red pepper
1 medium
Edamame Beans, cooked
175 g
Pickled sushi ginger
20 g
Instructions
1
Rinse and drain the rice, then cook to pack instructions.
2
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.
3
Combine the sesame oil, soy sauce, wasabi paste and remaining vinegar in a small bowl and set aside.
4
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.
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