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Veggie Roll Sushi Bowl with Creamy Sesame-Wasabi Dressing Recipe

Veggie Roll Sushi Bowl with Creamy Sesame-Wasabi Dressing
Source: kitchen treaty

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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.

Lunch

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A recipe from kitchen treaty

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