Sushi Bowl
- Sushi Bowl
- 1 cup jasmine rise
- 1 avocado
- 1 carrot
- 1/2 cucumber
- 1 bunch asparagus
- 2 teaspoons brown rice vinegar
- 1 teaspoon butter, melted
- 1 teaspoon sesame seeds
- Japanese "magic sauce"
- 1/4 cup mayonaise
- 1 tablespoon butter, melted
- 1 teaspoon sriracha
- 1 teaspoon brown rice vinegar
- Pinch garlic powder
- Pinch paprika
- For the bowls:rn1. Cook rice as directedrn2. While rice is cooking, prep your veggies (chop the carrots, perp the asparagus, cut avocado) and put water on to boil for the asparagusrn3. Boil asparagus for about 3 minutes, set aside in slightly warm oven (like 150F, or just put them in the oven and don't turn it on)rn4. Make your japanese magic sauce, and put in fridge rn5. When rice is done, pour into a bowl large enough to allow you to stir the rice up with a few tablespoons of the brown rice vinegar, and the melted butter. Season to taste (I used the sesame seeds and a pinch of salt)rn6. scoop rice into your bowls and top with veggiesrn7. Drizzle with magic.rn8. DIG IN!rn*I used a seaweed + sesame seed + black sesame seed blend from whole foods. I love the salty crunchy savory flavor of seaweed and sesame. But again, follow your taste buds!
- For the magic sauce:rn1. mix all ingredients until smooth. Refrigerate until ready to eat. (keeps in the fridge about 3 days)
jasmine rise, avocado, carrot, cucumber, asparagus, brown rice vinegar, butter, sesame seeds, magic sauce, mayonaise, butter, sriracha, brown rice vinegar, garlic, paprika
Taken from food52.com/recipes/26252-sushi-bowl (may not work)