Sushi-In-A-Bowl Recipe

Name: Sushi-In-A-Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice; 2 cups water; 1 pinch salt; 3 tablespoons sesame seeds; 1 ½ tablespoons vinegar; 2 teaspoons wasabi (Japanese Horseradish); ½ cup carrot, diced; ½ cup radish, sliced; ½ cup broccoli, chopped; 1 avocado, cut into 1/2-inch chunks; 2 sheets nori, Japanese toasted

Servings: persons

1 cup brown rice
2 cups water
1 pinch salt
3 tablespoons sesame seeds
1 ½ tablespoons vinegar
2 teaspoons wasabi (Japanese Horseradish)
½ cup carrot, diced
½ cup radish, sliced
½ cup broccoli, chopped
1 avocado, cut into 1/2-inch chunks
2 sheets nori, Japanese toasted

1
Place rice, water, and salt in a medium saucepan.
2
Cover and bring to a boil over high heat.
3
Reduce heat to low and simmer 50 minutes.
4
Turn off heat and allow to steam cook another 10 minutes.
5
Meanwhile, heat a dry skillet over medium heat.
6
Add Sesame Seeds and stir frequently while toasting to brown them evenly.
7
Remove from skillet when done.
8
Turn rice out into a large bowl to cool, cutting through grain with a wooden spoon to spread it out - do not over-stir.
9
When cool, add remaining ingredients, tearing Nori into small pieces.
10
Mix gently and serve.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup brown rice, 2 cups water, 1 pinch salt, 3 tablespoons sesame seeds, and more.

Yes, Sushi-In-A-Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sushi-In-A-Bowl

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