Deconstructed Sushi Bowls & Miso-Tahini Sauce

An easy throw-together sushi bowl with a homemade miso and tahini sauce. This meal is perfect for those who don’t like to roll their sushi – we know you’re out there! Recipe created by Francesca Eats Roses, one of our MFM supporters.


  • 1 tsp. miso paste
  • 2 tsp. liquid aminos
  • 1 tbsp. tahini
  • 3 tbsp. water
  • Dash of chilli powder
  • Dash of ground ginger
  • 1 1/2 c brown rice
  • 3 c water
  • 1 can chickpeas
  • 1 avocado
  • 8 baby carrots
  • 15 snap peas
  • 1 nori sheet
  • 1 - 2 tsp sesame seeds
  • 1 - 2 tsp sunflower seeds
  • A large handful of cilantro
  • 2 tbsp. spring onion
  • ½ cucumber, sliced
  • ½ red bell pepper
  • 2 - 3 tbsp gari (ginger sushi)
  • 1 c raw mushroom, finely sliced
  • ¼ fresh chilli, thinly sliced


  1. Immerse your rice in a bowl filled with water, roughly 2 - 3 cups.
  2. Prepare your miso-tahini sauce by mixing all ingredients well in a bowl. Set aside in the fridge.
  3. After about 30 minutes or so, or once your rice has soaked up the majority of the water, bring a pot to the boil on stove.
  4. Add the rice. Cover and reduce to a simmer.
  5. Cook according to package instructions but the rice should take anywhere between 30 - 45 minutes depending on the amount of time you have soaked the rice.
  6. While you are waiting for the rice to cook, prepare your other bowl components.
  7. Drain and rinse the chickpeas.
  8. Slice the carrots, spring onion and avocado.
  9. Destem the cilantro.
  10. Tear the nori sheet into strips.
  11. Once the rice is ready, let it cool for 5 minutes.
  12. Choose some pretty bowls and divide the rice, nori, chickpeas, avocado, carrots and snap peas.
  13. Sprinkle the sesame seeds, sunflower seeds, cilantro and spring onion on top.
  14. Get that miso dressing all over them bowlz!
  15. Eat with chopsticks. That’s mandatory.

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