Revitalizing Japanese Vegetarian Rice Bowl

Allergens

None

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1 large cucumber, thinly sliced
• 1 avocado, sliced
• 1/2 cup edamame, shelled and cooked
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup seaweed salad
• 2 tbsp black sesame seeds

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until all the water has been absorbed. Let it stand covered for another 10 minutes before fluffing with a fork.
2. In a small saucepan, combine the vinegar, sugar, and salt. Heat over low heat until the sugar is dissolved. Pour over cooked rice and mix gently to coat. Allow to cool.
3. Assemble the bowls by dividing the rice evenly between two bowls. Top each with cucumber slices, avocado, edamame, shiitake mushrooms, seaweed salad, and a sprinkle of black sesame seeds.

Chef’s Insight

Don't be afraid to mix and match your favorite vegetables for a personalized taste experience.

Notes

Feel free to add a protein source like tofu or tempeh for added satiation.