It’s been a while. And a lot has happened since I was last here. I am now a Mrs. We’ve moved. I’m a good year into my “new” job. I’m sure I’ll go into all of this at some point. But not today.
Today, I want to share with you a quick and easy sushi bowl that will answer your “I don’t know what to eat today” questions. It’s super nutritious; full of brown rice, veggies, seaweed, beans, and more. And once you’ve made the components, it just takes a minute to throw together and have for lunch. Prep the salsa, rice, and beans ahead of time and you’ll have this ready to eat all week. Or share with your husband, which I know since I now have one. (Yes, it’s still that new.)
For the dish above I spiralized some daikon and carrots and kept them in ziplocs until ready to use. There’s also short grain brown rice, adzuki beans (you can use dried or canned), and avocado. But the easy part is the “salsa” which gives you the seaweed and strong flavors to make this into a sushi bowl. I got this out of my new Vegetarian Cooking for Everyone cookbook by Mark Bittman and can’t wait to find even more inspiration in there soon.
Makes about 2 cups
1 cup arame seaweed, soaked in warm water about 10 minutes and drained (About 1/2 cup dry)
1/2 English cucumber, diced
1/2 red onion, diced
2 cloves garlic, chopped
At least 1 Thai pepper, chopped (I’d add more!)
1 inch ginger, grated
1/2 head cilantro, chopped
Juice of 1 lemon
Toss all ingredients together in a large Tupperware and store in the fridge to make your sushi bowl. The flavors develop more and more after sitting overnight.
Source: Slightly adapted from Mark Bittman’s “How to Cook Everything Vegetarian”