I'm sure there's a term for a thing that is recipe adjacent but is not an actual recipe, but I have no idea what it is. A tutorial? A guide? Who knows? Does anyone care?
Enough of that, let's get on with it. I created a Whole 30 Plant Based Sushi Bowl! And it was delicious. Here's how I did it:
Compliant rice
Yep, the rice in this bowl is cauliflower. Sure, I could rice my own cauliflower, but I'm pretty lazy (also Things are Going On in my life at the moment) so I went the easy route.
5 minutes in the microwave. I dumped it into a larger-than necessary bowl then mixed in 1 tsp rice wine vinegar (I have both sweetened and normal in the pantry, I chose the normal to get closer to Whole 30 compliance). Then I scooped about 1/3 of it into another bowl because I was hoping this would be delicious and I'd want to eat it more than once. I used my kitchen sheers to cut a nori sheet into little nibs and mixed that into the smaller bowl. Grain free sushi rice!
Add some protein
One thing about Whole 30 Plant Based is making sure you get enough protein. For me that means I try to add a protein source to every meal and most snacks. For this, I chose edamame.
I keep at least one bag of this in the freezer all the time, even when I'm not half-assing Whole 30. It's great for snacking and is one of my favorites in sushi bowls. I usually take out however much I want, stick it in a big mug with a little water, and microwave it for about 1.5 minutes.
Make it saucy
Here's where I might not be totally compliant. I refuse to look up if soy sauce is compliant because I don't want to give it up. Anyhoo! My favorite sushi bowl sauce is another non-measured trick. I put some soy sauce in a small container (the mug I warmed up the edamame in, this time) then added some wasabi. I always try to mix it with a fork then give up and hit it with my milk frother. Always. I might be a slow learner.
Overwhelm it with fresh veggies
I think most fresh, raw veggies go well in sushi bowls. This time I used:
- 5 baby carrots cut into matchsticks (see above re: I am lazy. I don't even fool around with whole carrots anymore)
- Half of a small avocado. Healthy fat!
- Cabbage, roughly chopped
I also like cucumber, cooked then chilled asparagus, and green onions in sushi bowls. I think cooked then cooled sweet potato would also be good but I've never tried it. I don't like any sort of peppers, including sweet peppers, any non-green onion, or broccoli. I want mild flavors so the seasoned rice and spicy soy sauce really shine.
Apply to face hole
The result? First, the texture of the rice was odd, but I expected that so it was fine. The seasoning was good but I might add a tiny bit of sesame oil next time to make it pop even more. The veggies worked well, of course. I mean, I make these things pretty regularly so I know what I like. Cabbage is new for me because I don't usually have any on hand and it really worked. I was a little worried that cabbage would have a similar flavor to broccoli but it did not. And finally, there was an unexpected bonus at the end. The cauliflower soaked up some of the sauce so the last bit I ate was extra wasabi-y, which I totally loved.
Will make again!
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