Vegetarian sushi bowl
Georgina Fuggle shares her recipe for vegetarian sushi bowls – one of the year's major food trends. Fresh and always delicious, sushi bowls make a fantastic healthy lunch or light supper and can be easily adapted with the addition of more vegetables or sushi-grade raw fish.
Ingredients
Rice sushi bowl
- 80g of sushi rice , rinsed
- 2 tbsp of rice wine vinegar
- 2 tbsp of water
- 1 tbsp of brown sugar
- 1/2 bunch of spring onions
- 1 mango , (small), sliced
- 2 carrots , (large), grated
- 60g of seaweed , (dried), sliced and soaked in water
- 2 tbsp of sesame oil
- 1/2 cucumber , (small), finely sliced
- 1 handful of alfalfa sprouts
- 2 tbsp of sesame seeds , toasted
- 200g of frozen peas
- 2 tbsp of milk
- 1 tsp wasabi paste
Method
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
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
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
