Sushi’s so hot right now. In reality, sushi has always been a food trend because what’s better than sitting around with good company, eating fresh food with your hands, and drinking sake (…or hot green tea)? Not much in my book. I’ll jump on any chance to hang around the table with good friends and enjoy a meal. If you’ve been catching up with me on Instagram, you know exactly what I mean. We just launched our first Nutrition Stripped Supper Club and it was a hit, we had an amazing 5 course meal, great atmosphere, and lovely guests. I’ll be updating you with more details for the upcoming events!
Instead of dining out all the time to enjoy this sushi experience, I love recreating this at home… and why not give it another twist and make it deconstructed and vegan friendly. The Deconstructed Vegetable Sushi Bowl may just become one of your favorite new dishes. To all my sushi lovers out there who swear they can’t make it on their own or get frustrated with the seaweed rolling process, you’re going to love this recipe. Anyone, and I mean anyone, can make this! It involves all the ingredients, flavors, and aspects of sushi only made in one pot and takes half the time to make, no rolling required. Fresh whole food ingredients like julienned carrots, bell peppers, cucumber, edamame, sliced avocado, torn nori sheets, on a bed of fluffy rice and then tossed with a sesame ginger dressing. Um yeah, I went there.
What’s a deconstructed sushi bowl? Take all the good bits of sushi, deconstruct it, put it in a bowl, serve with dressing, and enjoy with a fork or chopsticks if you’re skilled like that. Funny story, my friend tried to teach me how to use chopsticks at a recent hot pot dinner club we had with all our friends and I failed miserably. I caved and started using the chopsticks like a mini-shovel and then had help with a spoon. I’d like to think I’m not the only one who can’t operate a pair of chopsticks correctly…right? I’ll get the hang of it someday!
When you’re vegan, vegetarian, or simply don’t like the taste of uncooked fish (…me), you can still enjoy sushi and this is a perfect way to do so. Another way would be to give rolling sushi a try with my Veggie Sushi Rolls, which is still a staple recipe I enjoy all the time. You can use any vegetable you enjoy, but I like to stick with some traditional vegetables found in Asian cuisine and in sushi.
One of my favorite aspects of this recipe is the versatility. For example, if white rice isn’t your thing you can easily use wild, brown rice, or even my Cauliflower Rice, also the proteins can be made vegan friendly or not, it’s all up to you. Obviously, those of you who eat more animal proteins (following the Nutrition Stripped philosophy), then you can add those into the bowl. I personally like to keep this vegan or on the occasion I’ll add grilled white fish or a Thai inspired crusted salmon, and it’s amazing. Also, if you love eggs, you must try this! I love adding a poached egg on top of the entire bowl- it’s not necessarily a traditional sushi ingredient, but it’s often used in “hot pots” or ramen noodle bowls. I LOVE that moment where you break into the yolk and it runs over the entire dish, especially in this one with all of those veggies and fluffy rice to catch and soak it all up.
- 1-2 cups greens (spinach, romaine)
- 1/2 cup cooked rice
- 1/2 red bell pepper, julienned
- 1/2 cup mushrooms, marinated in soy sauce
- 1/4 cup red onion, julienned
- 1/4 avocado, sliced
- 1/2 large carrot, julienned
- 1/2 cup cucumber, julienned
- 1-2 nori sheets, torn or cut into strips
- 1/2 cup pea shoots or sprouts of choice
- DRESSING //
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1/2 inch fresh ginger, grated
- 1/2 tablespoon organic peanut butter
- 2 tablespoons nama shoyu (or soy sauce)
- dash of sriracha sauce
- sesame seeds to garnish, optional
- Prep all the vegetables and set aside.
- Cook rice to package directions (normally 1 3/4 cup water : 1 cup dry white rice, boil for 15 minutes, take off heat with the lid on, sit for 15 minutes and then fork/fluff).
- Build your bowl by starting with placing the greens on the bottom, followed by the rice, then arranging all the toppings clustered in their own group (as shown in the picture).
- DRESSING //
- Combine all the ingredients in a small bowl and whisk. Adjust seasonings to suit your taste.
- Pour the dressing on top just before serving. You can mix the entire bowl or simply eat as they’re arranged.
- Enjoy immediately.
I hope you give this one a try! If you do, be sure to tag #nutritionstripped on Instagram to show me!
xx McKel
p.s. HUGE news tomorrow! Stay tuned for the Nutrition Stripped cooking videos!!! I’m so thrilled to share them with you all and hope you enjoy them.
p.s.s. I’m camera shy…
