Veggie Sushi Bowls
- 1 cup cooked brown rice
- 1 teaspoon rice vinegar
- 1 sheet Nori seaweed
- 1/2 medium cucumber
- 1 large carrot
- 1/4 large head red cabbage
- 1/2 small Haas avocado
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce (gluten-free if needed)
- 2 tablespoons pickled ginger
Cook rice according to package directions. Combine the warm cooked rice with rice vinegar and a crumbled sheet of nori seaweed.
Cut a cucumber into small matchsticks. Using a vegetable peeler, peel a whole carrot so you have long ribbons. Slice off thin sheets from the side of a red cabbage and chop into smaller pieces. Dice avocado as well for topping.
Divide the rice and cut vegetables into two bowls. Top with avocado, sesame seeds, pickled sushi ginger, and a drizzle of soy sauce.
Serves: 2 | Serving Size: 1/2 of recipe
Per serving: Calories: 255; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 316mg; Carbohydrate: 47g; Dietary Fiber: 8g; Sugar: 13g; Protein: 7g
Nutrition Bonus: Potassium: 745mg; Vitamin A: 252%; Vitamin C: 146%; Iron: 15%; Calcium: 17%
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.