Ingredients (Serves 2-3)
For the base:
- 1 cup sushi rice (or short-grain rice)
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
For the toppings:
- 1 medium avocado, sliced
- 1 small cucumber, julienned or sliced
- 1 medium carrot, julienned
- 1 cup edamame, shelled and cooked
- 1 sheet nori, cut into small strips
- 1/2 cup radishes, thinly sliced (optional)
- Pickled ginger, for serving
- Sesame seeds, for garnish
For the sesame ginger dressing:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp maple syrup or honey
- 1/2 tsp garlic, minced (optional)
Optional proteins:
- Crispy tofu, cubed
- Marinated tempeh
- Smoked salmon
Instructions
- Cook the rice:
- Rinse the rice thoroughly and cook according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, stir in the vinegar mixture. Let it cool slightly.
- Prepare the dressing:
- In a small bowl or jar, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, maple syrup, and garlic (if using). Set aside.
- Prepare the toppings:
- Slice the avocado, cucumber, carrot, radishes, and nori. Cook the edamame if needed.
- Assemble the bowls:
- Divide the sushi rice between bowls. Arrange the avocado, cucumber, carrot, edamame, radishes, and any optional proteins over the rice.
- Drizzle with the sesame ginger dressing.
- Garnish and serve:
- Sprinkle sesame seeds and nori strips over the top. Add a side of pickled ginger and extra dressing if desired.
This recipe is versatile—swap in your favorite veggies or proteins to make it your own. Let me know how it turns out! 🍱✨
