A deconstructed sushi bowl with seasoned rice, fresh vegetables, and spicy garlic-lemon dressing.
Ingredients
- 4 cups rice, short-grain
- 4 ½ cups water
- 8 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 whole garlic cloves, minced
- 2 teaspoons lemon juice
- 2 teaspoons water
- ½ cup mayonnaise
- 3 tablespoons sriracha
- 4 whole cucumbers, chopped into bite-sized pieces
- 6 whole carrots, chopped into bite-sized pieces
- 10 whole radishes, chopped into bite-sized pieces
- 4 whole nori sheets, torn into pieces
- 3 tablespoons pickled ginger
- ⅕ cup soy sauce
- 1 cup rice, cooked and seasoned
- ½ cup seasoned veggies
- 5 whole avocados, diced
- 1 tablespoon spicy aioli, drizzled
Instructions
- 1
Rinse rice with cold water in a fine mesh strainer until water is clean (~3 minutes).
- 2
Drain rice until no little if any water drips from strainer.
- 3
In a medium sauce pan, bring rice and water to a boil, reduce to a simmer, cover, and let simmer for 15 minutes.
- 4
Remove pan from heat and let rest for 15 minutes.
- 5
Combine rice vinegar, sugar, and salt.
- 6
Toss rested rice and vinegar mixture to combine.
- 7
In small container, mix garlic, lemon juice, and water.
- 8
Add mayonnaise and sriracha and stir to combine.
- 9
Combine all vegetables and soy sauce in a medium-sized bowl.
- 10
Layer rice, seasoned veggies, and half an avocado into a bowl or container and top with spicy aioli.
Equipment
- Colander
- Saucepan
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.