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Red Rice Sushi Bowl

by Jac's Veghead (follow)
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Sushi bowls are much easier to make than traditional sushi rolls but are just as delicious and I think are even more fun to make. As always the toppings can be substituted for your favourite cooked or raw vegetables and the red rice can be subbed for which ever colour you like or have on hand.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

1 cup of dry red rice
1/2 block of firm tofu
1 avocado
1 lime
1 carrot
1 cucumber
1 handful of leaves
2 tablespoons of kimchi
1 nori sheet
Sriracha and soy sauce to serve

Place the red rice in a pot and cook per packet instructions.
Whilst the rice is cooking prepare your vegetables. I like to cut my vegetables in batons the same way you do for sushi rolls as I think it is aesthetically pleasing. But cubes also works well.

Cube the tofu - for this bowl I left the tofu raw. If you don't like raw tofu quickly pan fry.
Once the rice is cooked allow to cool slightly then build your bowl.
Lay a bed of leaves and cover with the red rice.
Arrange the prepared vegetables, tofu and kimchi on top.
Finish with a squeeze of lime, a drizzle of soy and sriracha and, using scissors, snip the nori sheet into thin strips and sprinkle on top.

#sushi bowl
#dairy free
#gluten free
I like this Recipe - 5
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