Vegetable Sushi Roll in a Bowl

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 Carrot
  • 1 Cucumber
  • 1 .17oz package Nori/seaweed snacks

• Condiments

  • 1 Tamari or soy sauce, gluten-free

• Pasta & Grains

  • 1 cup Sushi rice, short-grain

• Baking & Spices

  • 1 heavy pinch Salt
  • 1 Sesame seeds
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar

• Liquids

  • 1 1/4 cups Water

Found on iowagirleats.com

Description

Ingredients

• 1 cup short grain sushi rice
• 1-1/4 cups water
• 1-1/2 Tablespoons rice vinegar
• 1/2 Tablespoon sugar
• heavy pinch of salt
• 1 avocado, sliced
• 1 cucumber, peeled, seeded and chopped
• 1 carrot, cut into matchsticks
• .17oz package nori/seaweed snacks, cut into matchsticks
• gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
• sesame seeds, for garnish

Directions

• Add rice to a fine mesh sieve or a bowl then rinse with water until the water runs clear. Add rice to a small saucepan with water then bring to a boil. Stir rice then place a lid on top, turn heat down to low, and simmer for 10 minutes. Remove pot from heat then let sit with the lid on for 5 minutes. Meanwhile combine rice vinegar, sugar, and salt in a small bowl then microwave for 15-20 seconds, or until the sugar dissolves once stirred. Pour into cooked rice then stir to combine and set aside to cool. Once rice has cooled, scoop into two bowls then top each with half the avocado, cucumber, carrot, and nori. Drizzle with Tamari then sprinkle with sesame seeds and serve.