Have you ever made a recipe and after taking the first bite, wondered why you had never made it before? That’s what happened last night, when Justin and I attempted these super easy gluten free and vegan “sushi” bowls. We had seen recipes floating around the blogosphere forever, but since we really only attempt one new recipe a week- sometimes two if we’re feeling adventurous- it took us a while to get around to this one.
It’s really a kitchen sink kind of meal. You can top it with whatever’s in your fridge, as long as you’ve made rice and tossed it with rice vinegar, salt, and sugar. To save time, we bought seasoned rice vinegar, which already had the sugar and salt added. Justin made a huge batch of rice around lunch time and cooled it in the fridge until we got hungry, then all we had to do was mix in the seasoned rice vinegar and we had the base of the bowl.
We already had a lot of veggies in the fridge, so Justin started by chopping up last week’s produce that we still needed to use. We used cucumber, red onion, mini sweet peppers, and green onion to start. Then we dug into this week’s groceries and pulled out some green bell pepper and radishes. Justin grated a carrot, too, for added color.
We thought about adding avocado, but ours wasn’t ripe yet, so we skipped it. If you had ripe avocado, it would only make this better.
You’re supposed to use seaweed strips, but we couldn’t find them at any of the local groceries, so we subbed in these sesame flavored seaweed snacks. These actually worked great, because they were crispy and had a little bit of flavor beyond the regular algae taste.
To make the sushi bowl, we just put the rice mixture in a cute dish and topped it with all of our veggies. Then, we sprinkled some of the seaweed crumbles on top! I wound up adding a little gluten free soy sauce to mine, but it was fine without it too.
Here’s the finished product! This was super simple and endlessly customizable, so I can definitely see it going into our regular meal rotation. I loved how easy it was, and since sushi rice keeps well, Justin will wind up with sushi bowls to take to work or for us to snack on tomorrow. Next time we’re thinking about adding some salmon or pre-cooked crab meat. I think it would also be good with shrimp, or really any seafood. As is, it’s a great way to sneak a meatless dish into your week- maybe for meatless Monday?