The sushi bowl is one of my go-to meals. It’s ridiculously simple and satisfies my everlasting sushi cravings without ever having to leave my home. The beauty of this recipe is that you can use whatever ingredients your heart desires!
1/2 cup cooked brown rice
1 tbsp rice vinegar
Handful of organic shelled edamame
1 small sweet potato, diced
Optional: black sesame seeds
Preheat your oven to 425F. Mix the rice with the vinegar and set aside. Bake the diced sweet potato for 30-40 minutes or until tender. Meanwhile, defrost your edamame in a bowl with a little bit of boiled (or really hot) water. Chop up the cucumber and avocado and set aside. Once the sweet potatoes are cooked, all you need to do is toss all the ingredients into a bowl and enjoy!
Serve with low sodium tamari, roasted seaweed, and garnish with black sesame seeds if you wish.
What are your favourite sushi bowl toppings?