Description
For a fun meal to serve a crowd, make a batch of rice and serve with a variety of toppings so everyone can make their own sushi bowl.
Ingredients
Scale
- 1 cup short grain brown rice
- 4 scallions, chopped
- 2 tablespoons sesame seeds, toasted
- 2–3 tablespoons naturally brewed soy sauce
- 2–3 tablespoons pickled ginger, finely chopped
- 1 package of toasted nori snacks, or two large sheets of nori, toasted
- 2 cups snow peas, halved
- 1 cucumber, seeded and julienned
- 8 ounces smoked salmon, sliced
- 2 small avocados, halved and sliced
- 3 tablespoons olive oil mayo or vegan mayo
- 2 tablespoons sriracha
Instructions
- Bring 1½ cups water to a boil with 1 cup of brown rice. Cover, reduce heat, and simmer 40 minutes until water is absorbed and rice is tender. Let sit, covered, for 10 minutes. Then uncover and fluff with a fork.
- Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.
- Whisk together sriracha and mayo in a small bowl.
- Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo.
- Category: Main