As the trend continues (and rightfully so) for dishes that are not only healthy and clean but also incredibly tasty, I introduce to you – the sushi bowl. This deconstructed veggie version of the popular Japanese rice dish is wonderfully addictive, and for good reason. With its rainbow wheel of colours, every ingredient plays an equally important role. Grated carrot adds a satisfying crunch, the shredded strands of glistening green seaweed are there for a salty sea bite, while the fleshy orange mango adds a sweet juiciness. This is all authentically rounded off with sticky white sushi rice, gently spiked with rice wine vinegar.
This is a beautiful way to use up the remainder of a bag of rice and the last haul of vegetables left in your fridge. Or perhaps an exciting, less fiddly way to get your usual Japanese fix at home. Try adding smoked trout or salmon if you’re in the mood for a slightly more filling non-veggie version.
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