Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Spring Sushi Bowl
 

Tags: Vegan Nut Free Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Sushi Bowl

 

Start with brown sticky rice and add thinly sliced, seasonally fresh vegetables including radishes, carrots, green onions, and whatever is delicious and available to you. This pairs beautifully with the Avocado Wasabi.

Ingredients

  • 1 cup short grain brown rice
  • 2 cups water, or more if needed
  • ¼ teaspoon salt
  • 1 teaspoon rice wine vinegar
  • 1 carrot, large or a few small, peeled
  • 1 daikon radish, or a few red radishes
  • 2 green onions
  • 1 package nori seaweed, papers or strips

Serving Size: 2 People

Share

 

Preparation Instructions

Bring a pot of water to a simmer. Start with high heat and then reduce to low once it boils. Add the short grain rice and salt. Cover. Simmer for 35-45 minutes until the rice is tender. If there is excess water, remove the lid and boil it off or pour through a wire mesh strainer. Toss with the rice wine vinegar.

Meanwhile, prepare the vegetables. Thinly slice the peeled carrots into long diagonal strips. Stack up and slice again into matchsticks. Repeat the same method with the daikon radish, or small radishes.

Thinly slice the green onion into long pieces.

If using sheets of nori, stack up several papers and slice into thin strips. Or serve the sheets at the table for people to pile in the rice & veggies.

Serve this sushi bowl with any other thinly sliced vegetables such as avocado or cucumbers when in season.

Serve the rice warm in individual bowls. Top with the vegetables or serve them on a platter at the table for guests to assemble their own. Sprinkle on strips of nori, additional rice wine vinegar, soy sauce and/or sesame seeds.