Vegetarian Avocado Sushi Bowls Food
VEGETARIAN AVOCADO SUSHI BOWLS
Recipe from Absolutely Avocados by Gaby Dalkin here at amazon: http://www.amazon.com/Absolutely-Avocados-Gaby-Dalkin/dp/1118412117
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the sushi rice according to the package directions. Transfer it to a large bowl. Cover the rice with a slightly damp kitchen towel and set aside.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2″ dice. Transfer to a large bowl. Add the cabbage, red bell pepper, carrots, scallions and chives to the avocado and toss to combine.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Fluff the rice with a work. Add the chopped vegetable mixture and drizzle with the prepared dressing. Divide among bowls and serve immediately.
Nutrition Facts : Calories 541.2, Fat 13.5, SaturatedFat 1.9, Sodium 1552.3, Carbohydrate 94.2, Fiber 10.4, Sugar 8.1, Protein 12
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- Cook the sushi rice according to the package directions. Once the rice is fully cooked, remove it from the rice cooker and place into a large bowl. Sprinkle with 2 tablespoons of rice vinegar and toss. Divide into 4 serving bowls
- Slice the avocados in half and carefully remove from the peel. Keeping the avocados cut in half, carefully slice them lengthwise and then gently place in individual bowls
- Add equal piles of the prepped vegetables and scallions to the rice bowls, not on top of the avocado. Add large pinches of the pickled ginger
- In a small bowl, whisk together the chives, soy sauce, rice vinegar, sesame oil and honey. Drizzle the bowls with the prepared dressing and sprinkle the sesame seeds on top. Serve
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