Veggie Sushi Bowl with Creamy Sesame-Wasabi Dressing
The flavors and textures of veggie sushi rolls, in the form of a satisfying grain bowl.
Yield: 1bowl
Ingredients
For the Sesame Rice:
1cupcooked brown rice
2teaspoonsrice vinegar
2tablespoonstoasted sesame seeds*
Pinchsalt & sugar
For the Creamy Sesame-Wasabi Dressing:
2tablespoonstahini
1tablespoonolive oil
1tablespoonrice vinegar
2teaspoonstoasted sesame oil
2teaspoonsTamari or soy sauce
1-2teaspooons wasabi pasteto taste
For the Veggie Roll Sushi Bowls:
1cupSesame Rice
1/2cupdiced cucumberabout 1/2 medium, peeled or unpeeled, your choice
1medium avocadodiced (about 1/2 cup)
1/2cupdiced carrotsabout 1 medium
1/3cupshelled cooked edamame
Creamy Sesame-Wasabi Dressingto taste
1teaspoontoasted sesame seeds
Instructions
Make the Sesame rice:
In a small bowl, stir together the rice, vinegar, sesame seeds, salt, and sugar.
Make the Creamy Sesame-Wasabi Dressing:
Add all ingredients to a small bowl. Stir briskly with a whisk until combined and creamy. If the dressing is too thick, add a bit more olive oil to thin it out.
Assemble your Veggie Roll Rice Bowls:
Place the rice in the bowl. Top with cucumbers, carrots, avocado, and edamame. Drizzle with dressing and sprinkle with 1 teaspoon toasted sesame seeds. Serve.
Notes
Recipe time does not account for cooking the rice. Add 40-50 minutes if you need to cook your rice first. My favorite way to cook brown rice is to cook it like pasta - seriously! Read about it here.* To toast sesame seeds, add raw sesame seeds to a small saute pan over medium heat and cook, stirring constantly, until fragrant and golden brown, about 5 minutes.