Vibrant Japanese Vegetarian Bowl

Allergens

Soy

Ingredients

• 1 cup sushi rice
• 2 cups mixed vegetables (bell peppers, carrots, cucumber)
• 1 avocado
• 1/2 cup edamame
• 1/4 cup pickled radish
• 2 tbsp sesame seeds
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1 cup mixed berries (strawberries, blueberries)

Instructions

1. Prepare sushi rice according to package instructions. In a bowl, mix rice vinegar, soy sauce, mirin, and sugar set aside. Julienne vegetables and slice avocado steam until tender crisp. Cook edamame according to package instructions rinse under cold water. Pickle radish in a small bowl with rice vinegar for 15 minutes. Assemble the bowls by dividing rice, vegetables, avocado, edamame, and pickled radish between two bowls. Drizzle with prepared sauce and sprinkle with sesame seeds. Serve with mixed berries on the side.

Chef’s Insight

This dish showcases the importance of balancing flavors and textures for a truly satisfying meal.

Notes

Adjust the spiciness or saltiness to personal preference by adding more soy sauce or mirin.