- Ten minutes before serving, lay out the radish slices on a few paper towels. Sprinkle with salt and let them drain until ready to serve.
- Divide the rice between two bowls. Top with pieces of tofu, carrots, cucumbers, radishes, and avocado.
- Slice the nori sheet in half lengthwise. Slice each half widthwise into thin strips. Top each bowl with the nori strips, green onions, a bit of pickled ginger, and sesame seeds.
- Combine the tamari, vinegar, and mirin in a small cup or bowl. Drizzle over each bowl. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Deconstructed Sushi Bowl
By Vilija C
Mar, 15th
610
Servings
4 persons
Cook Time
1 hr
Ingredients
14
- 16
Ingredients
- For sushi bowl
- 1 large or 2 small watermelon radishes, thinly sli
- Salt to taste
- 3 cups cooked white sushi rice
- Lemongrass Tofu or Chile-Roasted Tofu
- 3 small carrots, peeled and julienned
- 1 cucumber or ½ English cucumber, thinly sliced
- 1 avocado, pitted, peeled, and thinly sliced
- 1 or 2 nori sheets
- ¼ cup sliced green onions (green and white parts)
- Pickled ginger
- Black and/or white sesame seeds
- For dressing
- 3 tablespoons gluten-free tamari
- 2 tablespoons brown rice vinegar
- 1 tablespoon mirin
Instructions
Notes/Tips
TIP If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.
