Created by admin on December 11, 2018
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.
Ingredients
- 1 tsp. miso paste
- 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
- 15 snap peas
- 8 baby carrots
- 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
- ¼ fresh chilli, thinly sliced
Instructions
- Immerse your rice in a bowl filled with water, roughly 2 - 3 cups.
- Prepare your miso-tahini sauce by mixing all ingredients well in a bowl. Set aside in the fridge.
- 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.
- Add the rice. Cover and reduce to a simmer.
- 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.
- While you are waiting for the rice to cook, prepare your other bowl components.
- Drain and rinse the chickpeas.
- Slice the carrots, spring onion and avocado.
- Destem the cilantro.
- Tear the nori sheet into strips.
- Once the rice is ready, let it cool for 5 minutes.
- Choose some pretty bowls and divide the rice, nori, chickpeas, avocado, carrots and snap peas.
- Sprinkle the sesame seeds, sunflower seeds, cilantro and spring onion on top.
- Get that miso dressing all over them bowlz!
- Eat with chopsticks. That’s mandatory.