This bowl was inspired by High Carb Hannah. She makes this simple sushi bowl on her channel all the time and I wanted to modify mine a bit. I post photos of it all the time on Instagram and a lot of you ask for details so I thought I’d pull together my version for ya. It doesn’t take much time at all, especially if you already have cooked rice on hand. I use a blend of white and brown rice, but use whatever you enjoy.
I am not a fan of nori… at all. LOL All my life, as a child and before eating vegan, I never liked anything fishy. No seafood for me. No sushi. No spirulina. No nori sheets… ahhh nope. Just not for me! I wish I did… I know nori is great for you. But I just can’t do it. If you love it, it would make a great addition… but if you are like me, this is your recipe!
Recipe
You will need:
- 1 cup rice
- 1/2 tbsp rice vinegar
- 1 cup button mushrooms
- 3 tbsp low-sodium soy sauce
- 3 tbsp water (or more to prevent sticking)
- Sprinkle of ginger (fresh or powder)
- 1 cucumber, cubed
- 1 carrot, shaved or shredded
- 1/4 avocado
- Sesame seeds (optional)
To make:
- Make rice according to package (if you need to). If you already have the rice, heat up in a large bowl. Add rice vinegar once warm and toss a bit before setting aside.
- To a saute pan, add mushrooms, soy sauce, ginger, and water. Keep heat set to medium-high and add more soy sauce/water if necessary to prevent sticking. Cook until tender.
- While mushrooms are cooking, chop up your cucumbers, shred/shave your carrot, and prepare your avocado.
- Once everything is done, at mushrooms and raw veg to bowl, avocado, and sprinkle with sesame seeds!
