Sushi Buddha bowl with nori
This bowl’s diverse textures and tastes provide plenty of vital nutrients and masses of different vegetables to enjoy.
UNDER 600 CALORIES | Dairy Free, Gluten Free, and suitable for Vegans.
|150g||cooked brown rice|
|3 tsp||rice vinegar|
|1 sheet||of dried nori, finely cut into strips with scissors|
|2 tsp||black sesame seeds|
|2.5cm piece||of fresh root ginger, peeled and grated|
|150g||frozen edamame beans, defrosted|
|60g||carrot, sliced into thick sticks|
|90g||firm tofu, cut into cubes|
|1||spring onion, white part only, sliced lengthways|
|3||radishes, trimmed and finely sliced|
|50g||sugar snap peas, finely sliced|
|handful||of chives, finely chopped|
|handful||of red amaranth leaves (optional)|
|1/2 tsp||wasabi paste|
Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.
Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.
Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.
Start with rice, edamame, carrot, tofu, cucumber, and spring onion
Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds