I’ve been experimenting with making different varieties of sushi at home lately, mostly grain free and vegetable types. I’ll post some of the more successful combinations on here soon, but in the meantime this sushi bowl is easy and tasty without the added effort (and messiness!) of rolling your own sushi. It actually came about when I came up with the (not-so-) brilliant idea of chopping up all of the ingredients before rolling and then slicing the sushi, only to have all of the fillings immediately fall out onto my plate. My lack of expertise when it comes to using chopsticks to pick up anything smaller that a slice of sushi roll lead me to eating this “sushi” with a fork. Nonetheless, the flavour was still great and it makes a quick and tasty meal without the added effort of rolling up your sushi.
The first time I made this, it had grated carrot in it, I imagine it would also be nice with some thinly sliced capsicum (peppers) or cucumber. For extra protein, tuna or smoked salmon would be lovely. I also like to add a little wasabi to the dressing, so feel free to add wasabi to taste if you like a bit of spice.
Grain-free sushi bowls
Note: I usually make this up for myself for lunch, if you are making it for more people, simple double/triple etc the quantities.
For the bowl
1/2 cup cooked quinoa
1/2 cup shredded red cabbage
1/2 cup shredded cos lettuce
2 tsp sesame seeds
Small handful shredded nori
For the dressing
1 Tbsp light soy sauce or tamari
1 Tbsp rice wine vinegar
1 tsp sesame oil
1 tsp brown sugar
Wasabi to taste (optional)
For the toppings
Sliced mushroom lightly fried in sesame oil
Add the first lot of ingredients to a bowl and stir to combine. Make the dressing by adding all the dressing ingredients to a small jar and mix well. Add to the bowl and stir so that all ingredients are coated.
Add desired toppings and serve.