This nutritious vegan sushi bowl is easy to make, adaptable, super tasty and will be loved by the whole family! Perfect for lunch boxes, picnics or a family lunch at home.
2tablespoonSeaweed sprinkles, or crushed Nori Seaweed sheets
4teaspoonTamari
Instructions
Cook the rice according to the packet instructions. As a general guide, I steam short grain brown rice for 40 minutes or plain white sushi rice for 20 minutes.
While cooking, make up the sushi vinegar mixture by mixing in a little jug then microwaving for 30 seconds and stirring until all the sugar and salt has dissolved.
Once cooked, immediately spread the cooked rice out in a large shallow dish and, while it is still piping hot, sprinkle the sushi vinegar mixture over the top and stir it in well.
Spread the rice out again to try to cool it quickly by fanning it.
Prep the topping ingredients and put into little bowls.
Serve a portion of rice in a bowl for each person and then allow everyone to add the toppings they like.
Notes
Gomasio seasoning is a lovely mixture of crushed sesame seeds. It's really versatile and a great little product to keep in your cupboard as sesame seeds are so full of calcium. If you can't find it, use toasted sesame seeds instead.
For Thermomix users: fill the thermomix jug with 1L of water, measure the rice into the rice basket and rinse thoroughly. Set in the jug and put the lid on. Set the TM to 40 mins / Varoma / Sp. 4 (for brown sushi rice) or 20 mins / Varoma / Sp. 4 (for white sushi rice).
Leftover rice keeps well in the fridge for up to 3 days and sushi rice can be brilliantly re-worked into fried rice by frying a few cloves of garlic (minced) and then adding the sushi rice and some chopped spring onion. Season with tamari and sesame oil and some sesame seeds on top.
Please be very careful with re-heating rice – it must be piping hot! See this page at the Food Standards Agency (UK) for more information on rice safety.