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Sushi Bowls

by Jac's Veghead (follow)
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These bright and colourful sushi bowls are quick to whip up and a perfect fast lunch or dinner. These bowls are so versatile and can be almost any flavour. Think of your favourite sushi and turn it into a bowl!

I had just vegetables a top of mine, my partner added smoked salmon. Any other protien works well here as well as additional vegetables or toppings. Think avocado, sesame seeds, mirin, tofu, the options are endless and they all look fantastic.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2 servings

1 cup of brown rice
1 small cucumber
1 small carrot
1 yellow capsicum
1 spring onion
1 tsp wasabi
2 tsp pickled ginger
2 large lettuce leaves
1 yaki nori (seaweed sheet)
1 cup edamame
Soy sauce to serve.

Put the rice on to cook, whilst the rice is cooking prepare your vegetables.
Wash all the vegetables and cut them into fairly uniform slices (except the lettuce and edamame). I choose to make sticks but cubes also works fine. Remove the edamame from their shells.

Place a lettuce leaf in each bowl and once the rice is cooked divide it into the two bowls.

Top with the prepared toppings in any design, I kept the vegetables separate and spun them around the outside of the bowl leaving a space in the middle for the pickles and wasabi to sit.
Add the wasabi and pickles, as much as you like.

Finally take your nori sheet and snip it over the top. I used scissors to cut the seaweed and it worked very well.

Douse with soy sauce and enjoy your delicious and vibrant sushi bowl!

This meal is great to serve at dinner parties or for a large group of people that like different flavours or have different dietary requirements. Simply fill the bowls with rice and leave the prepared vegetables, proteins and sauces separate for everyone to add their own!

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