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Vegetarian sushi bowl

by Georgina Fuggle
Vegetarian sushi bowl recipe

Vegetarian sushi bowl

PT40M

 
 

Why not try?

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.

Ingredients

Metric

Imperial

1
Begin by cooking the rice. Place the rice in a medium-sized pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook uncovered for 20 minutes
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2
Meanwhile, place the vinegar, 2 tbsp water and sugar in a small pan and cook over a medium heat for 4–5 minutes or until the sugar has dissolved
3
Place the cooked rice in a bowl and combine with the vinegar mixture and spring onions. Season to taste and set aside
4
In a small bowl, toss together the seaweed, sesame oil and half the toasted sesame seeds. Set aside until ready to assemble
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5
To make the pea purée, bring a medium-sized pan of salted water to the boil. Add the peas, lower the heat and simmer for 10–15 minutes
6
Strain and blend the mixture with a handheld or stand-alone blender until you have a smooth purée. Adjust the consistency with the milk until a slightly loose, dropping consistency. Stir through the wasabi and season to taste. Keep warm
7
In two bowls or bento boxes, spoon in the rice and top with the mango slices, grated carrot, seaweed, cucumber and the alfalfa sprouts. Add a dollop of pea purée, sprinkle over any remaining sesame seeds and serve
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Vegetarian sushi bowl

 
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