Satisfy your sushi cravings with this delicious and healthy sushi bowl with brown rice and avocado. Made with a bed of fluffy brown rice, tender protein of your choice (meat or vegan), and fresh veggies such as cucumber, tomato, and avocado, this bowl is a balanced and filling meal that is easy to make and perfect for a quick and healthy lunch. Drizzled with some soy sauce or spicy mayo, this bowl will transport you to a Japanese restaurant in the comfort of your own home.
Ingredients:
- 2 cups brown rice
- 4 cups water
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 avocado, diced
- 1 cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ cup pickled ginger
- ½ cup wasabi mayo (or regular mayo mixed with wasabi paste to taste)
- 4 sheets of nori, cut into thin strips
- Soy sauce for serving
Instructions:
- After giving the brown rice a quick rinse in a filter with a fine mesh, please place it in a saucepan with four cups of water. Take to a boil, then reduce heat to low and cover. Simmer for 40 minutes or until the water is absorbed and the rice is tender.
- In a small non-stick saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar is dissolved, then set aside.
- Once the rice is done cooking, transfer it to a large bowl. Add the vinegar mixture to the rice and stir to combine. Let cool to room temperature.
- To assemble the bowls, divide the rice between 4 bowls. Top each bowl with diced avocado, cucumber, cherry tomatoes, pickled ginger, and a drizzle of wasabi mayo.
- Sprinkle the nori strips over the bowls and serve with soy sauce on the side. Enjoy!
