Sushi Bowls (Vegan, GF, DF)

sushibowl.jpg

Let's think of this more as a serving suggestion than as a recipe. I made these after my week of tempura. I kept these really simple but they would be great served with fish or tofu. Something about the cucumber, avocado, carrot and rice is just like a vegan deconstructed seaweed free california roll. Seaweed and I are not friends so this is perfect. 

You can make everything and then portion it into single serving containers for an easy lunch. Just wait on the avocado and tamari. For those it's best to wait until serving. I used 1/2 an avocado for each serving. 

The lettuce is optional. I just like to make sure I'm getting enough green veggies. You can chop it and treat this like a salad or use the leaves as wraps. 

The best part of this is the sushi rice. Sushi rice is much more than just a type of short grain white rice, it also requires its own method of preparation. Don't worry, its easy. And super delicious, I could eat sushi rice by the sticky handful except I don't because #willpower. 

4-5 servings. 

Vegan Sushi Bowls

1.5 cups sushi rice

rice vinegar, to taste

salt, to taste

2 carrots, cut into matchsticks

2 english cucumber, cut into matchsticks

2 avocados, peeled, pitted, sliced

1 head romaine lettuce, leaves only

pickled ginger

sesame seeds

tamari soy sauce, for serving

In a covered medium sauce pan, bring rice and 3 cups water to a boil. Reduce to low and let cook until water is evaporated, about 20 minutes. Transfer rice to a large shallow bowl, stir with rice paddle and fan to cool. Season with small splashes of rice vinegar and tiny sprinkling or salt. Keep stirring, seasoning and tasting until smooth rice flavor is subtle balanced with the salt and vinegar. Portion rice into bowls. Top with carrots, cucumber, avocado slices, lettuce, pickled ginger. Garnish with sesame seeds and serve with soy sauce.