This meal has all the flavors of sushi without as much effort. Much like actual sushi, this manages to be light, fresh, and flavorful, while rich, filling and satisfying all at the same time.
- 1/2 cup dry sushi rice soaked for an hour at room temperature
- 1 Tbsp unseasoned rice vinegar
- 1 tsp sugar optional
- 1 cucumber sliced
- 1 red pepper sliced
- 2-3 carrots sliced
- 3/4 cup shelled edamame 6 oz
- 1/2 avocado 2 oz sliced
- 2 Tbsp tahini
- 2 tsp vegan mayo or use dairy mayo if you prefer
- 1 tsp dark toasted sesame oil
- 1.2 lime juiced
- 1 tsp soy sauce or tamari for gluten free
- 1/2 tsp Sriracha sauce or more to taste
- Furikake seasoning or crumbled nori sheets
- Green onions
- Sesame seeds
- Soak the sushi rice for about an hour at room temperature and then simmer, covered, just like regular rice for about 15 minutes. Remove from heat.
- When the rice is cooked, transfer to a large bowl and allow the rice to cool to room temperature. As it cools, gently fold the rice vinegar and sugar into the rice without mashing it.
- Meanwhile, chop the veggies and make the dressing.
- If using frozen edamame, place in boiling water for a few minutes to thaw, and drain.
- Mix the dressing ingredients in a small bowl with a fork. Add water to reach desired consistency. Divide into 2 equal servings
- Divide the ingredients and dressing equally between two bowls. Assemble your sushi bowls lovingly and add garnishes.
- This meal is best for the maintenance food plan when you add in a grain for lunch or dinner.
- The sauce recipe makes 2 portions and each portion contains 1/2 of a fat serving and 1/4 of a protein serving. The 3 oz of edamame and 1 oz avocado (per portion) complete the protein and fat servings for this meal.