Veggie Roll Sushi Bowl with Creamy Sesame-Wasabi Dressing Recipe

Ingredients

1 cup cooked brown rice
2 teaspoons rice vinegar
2 tablespoons toasted sesame seeds*
Pinch salt & sugar
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons Tamari or soy sauce
1-2 teaspooons wasabi paste, to taste
1 cup Sesame Rice
1/2 cup diced cucumber (about 1/2 medium, peeled or unpeeled, your choice)
1 medium avocado, diced (about 1/2 cup)
1/2 cup diced carrots (about 1 medium)
1/3 cup shelled cooked edamame
Creamy Sesame-Wasabi Dressing, to taste
1 teaspoon toasted sesame seeds

	PREP TIME 15m	TOTAL TIME 15m
YIELD 1 bowl

Instructions

In a small bowl, stir together the rice, vinegar, sesame seeds, salt, and sugar.

MAKE THE CREAMY SESAME-WASABI DRESSING:

Add all ingredients to a small bowl. Stir briskly with a whisk until combined and creamy. If the dressing is too thick, add a bit more olive oil to thin it out.

ASSEMBLE YOUR VEGGIE ROLL RICE BOWLS:

Place the rice in the bowl. Top with cucumbers, carrots, avocado, and edamame. Drizzle with dressing and sprinkle with 1 teaspoon toasted sesame seeds. Serve.
Recipe time does not account for cooking the rice. Add 40-50 minutes if you need to cook your rice first. My favorite way to cook brown rice is to cook it like pasta – seriously! Read about it here.

* To toast sesame seeds, add raw sesame seeds to a small saute pan over medium heat and cook, stirring constantly, until fragrant and golden brown, about 5 minutes.

MEAT OPTION:

Add cooked diced chicken.

Dinner Lunch