Name: Vegan Sushi Power Bowl
Ingredients: 2 cups short grain brown rice; 3 cups water; Sea salt to taste (optional); 1-2 Tbsp rice vinegar; 1 Tbsp date paste or maple syrup; ¼ cup ginger miso dressing; Baby kale or spinach; Cabbage, shredded; Cooked edamame; Sautéed mushrooms (shiitakes), sliced; Carrots, julienned; Bell peppers, sliced; Cucumbers, sliced; Avocado, sliced; Mango, diced; Baked tempeh or tofu; Sesame seeds; Nori sheets, cut in strips

By Evelisse Capó, PharmD, DipACLM

(8)

Bring the sushi bar to your home with this easy plant-based power bowl. It tastes just like a veggie roll with nori, cucumber, tofu, carrots, mango, and more.

Yield: 4 servings

Gluten Free Nut Free

Ingredients

Sushi Bowl Rice

2 cups short grain brown rice
3 cups water
Sea salt to taste (optional)
1-2 Tbsp rice vinegar
1 Tbsp date paste or maple syrup
¼ cup ginger miso dressing

Suggested Toppings

Baby kale or spinach
Cabbage, shredded
Cooked edamame
Sautéed mushrooms (shiitakes), sliced
Carrots, julienned
Bell peppers, sliced
Cucumbers, sliced
Avocado, sliced
Mango, diced
Baked tempeh or tofu
Sesame seeds
Nori sheets, cut in strips

Instructions

1. Bring the rice and water to a boil.
2. Cover and cook on low heat for 45 minutes.
3. Fluff rice and let cool uncovered for 10-15 minutes.
4. Add rice vinegar and sweetener.
5. Place baby greens in a bowl. Add rice, toppings of your choice, miso dressing, nori strips, and sesame seeds.