Recipe: Sushi Bowl
We love coming up with new spins on recipes. This one was the result of a happy accident when we realized that we had bought seaweed snack sheets instead of nori. We rolled with it (pun intended) and came up with the idea of “deconstructed” sushi bowls. This is an easy meal, that is filling, healthy, and quick to make. We’ve made ours with just veggies but you can also add tofu, chicken, or any other desired protein.
2 cups of steamed organic brown rice (you can find it in bulk or packaged)
1 cup finely diced zucchini
1 cup finely diced carrots
1 cup diced onion
1 package SeaSnax dried seaweed sheets
1 bottle teriyaki sauce (or whatever marinade you prefer)
1 whole avocado diced
If you haven’t steamed your rice ahead of time, make sure to do that first.
Saute onions in a saucepan over medium heat. Once they begin to turn translucent, add carrots and zucchini. Continue sauteing for about 10 minutes, or until veggies are slightly caramelized. You can remove them sooner or leave them longer depending on how crunchy or soft you prefer your veggies.
Turn off the heat and add desired amount of marinade to the saucepan. Mix in well and set aside.
Take a dried seaweed sheet and place inside bowl. Spoon rice into the bowl, then veggies and avocado on top.