If you are a regular reader of Vegetarian Times you may recognize this recipe from the November 2015 issue. It was definitely one of my blogging high points to be featured in the Blogger Recipe section, although I was slightly surprised to see my face there too, haha! If you didn’t happen to catch this recipe in Vegetarian Times, then here is your chance to eat a delicious Vegetarian Sushi Bowl!
I was thinking that it was appropriate for me to finally share this recipe with you all because I’ve been eating so much sushi lately! My husband doesn’t like sushi near as much as I do but he’s been so sweet about accompanying me to my favorite sushi restaurant lately. All I have to do is tell him I’m craving something and he is all over it! It also probably helps that I buy him fruity tropical drinks there and it seems like they are always playing football on the tv
But, sometimes it just isn’t feasible to drive the 25 minutes to get to the restaurant and then I have to take matters into my own hands. I’ve tried rolling sushi before and it took a lot of time and it wasn’t very pretty. So, I’ve discovered that the next best thing is to chop up all the sushi roll ingredients and throw them into a bowl. Takes much less time and you still get all the delicious sushi flavors that you love! You could just drizzle some soy sauce or tamari right over the top, or you can kick things up a notch and use the Ginger Soy Dressing recipe below. Either way, I think you will really love these!
- 1 cup brown or white rice, dry
- 2 heaping cups peeled and diced sweet potato, ½ in dice
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 avocado, sliced
- ½ cucumber, seeds removed and cut into 1 inch matchsticks, about 1 cup
- 1 small carrot, cut into 1 inch matchsticks, about 1 cup
- 1 cup roasted seaweed strips, 1 inch long
- 4 teaspoons toasted sesame seeds
- Optional toppings: wasabi paste, pickled ginger
- 1 ½ teaspoons grated fresh ginger
- 1 large clove garlic, grated
- 3 tablespoons tamari, or soy sauce
- 2 ½ teaspoons pure maple syrup, or honey
- 2 teaspoons rice wine vinegar
- Hot chili sauce, to taste
- 3 tablespoons water
- ¼ cup plus 2 tablespoons olive oil
- Pre-heat oven to 375 degrees Fahrenheit. Cook rice according to package directions. While rice is cooking, peel the sweet potato and cut into ½ inch pieces. Place sweet potato on a large cookie sheet and toss with oil and salt and pepper. Roast sweet potatoes until tender and starting to brown, 30-35 minutes.
- In a small bowl, whisk together the ginger, garlic, tamari, maple syrup, rice wine vinegar, hot chili sauce, and water. Then, slowly whisk in the olive oil. Prepare the salad by filling each bowl with 1 cup rice, ⅓ cup roasted sweet potatoes, ¼ the avocado, and ¼ cup cucumber, carrot and seaweed strips. Next top with 1 teaspoon sesame seeds. Drizzle on desired amount of dressing over top. Enjoy with wasabi paste and pickled ginger if desired.