Spicy Veggie Sushi Bowl

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado, thin
  • 4 Brown mushrooms
  • 3 Carrots
  • 1 Nori sheet
  • 3 Scallions

• Condiments

  • 2 tbsp Mayonnaise
  • 1 tsp Miso paste
  • 1 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 1 Wasabi

• Pasta & Grains

  • 1 cup Sushi rice

• Baking & Spices

  • 1 Black sesame seeds
  • 1/2 tsp Salt
  • 1 tsp Sesame seeds, white
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on milkandcardamom.com

Description

Ingredients

• 1 cup sushi rice
• 2 tbsp rice wine vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil
• 4-5 brown mushrooms, sliced
• 1 tsp miso paste
• 1 tsp white sesame seeds
• 3 carrots, sliced into ribbons or cut into matchsticks
• 1/2 avocado, sliced thin
• 3 scallions, sliced
• 1 nori sheet, sliced into thin ribbons
• 2 tbsp mayonnaise
• 1 tbsp Sriracha
• black sesame seeds
• 1 tbsp soy sauce
• wasabi

Directions

• Wash and drain rice. Add rice and 1 1/4 cup of water to a pot and bring to a boil. Turn heat to low. Simmer while covered for 15 minutes. Once done, add rice wine vinegar, sugar and salt and mix. Dont mix too much otherwise itll get mushy! Let cool in fridge and prep veggies.
• In a skillet on medium heat, add sesame oil. Once hot add in mushrooms, sesame seeds and miso paste. Stir well and cook for 4-5 minutes. Once done set aside.
• In a small bowl mix together mayo and Sriracha. In another bowl mix together soy sauce and wasabi to taste. Set both sauces aside.
• Spoon the sushi rice into a bowl, top with cooked mushrooms, carrots, scallions, avocado and nori sheet. Sprinkle on black sesame seeds and drizzle on the Sriracha mayo and wasabi soy sauce to taste. Enjoy!