The power of sushi… it somehow sucks us in and keeps us coming back for more. If your family is addicted to sushi like mine, then you know how expensive it can get. You certainly pay a pretty penny for those tasty little rolls. Yep, it’s art on a plate that you devour in about 20 minutes or less!
But who has time to master the art of sushi? I’ve tried. Believe me, I’ve tried. It takes too long and just doesn’t taste the same. Sushi has always been our lazy night go-to when we don’t feel like cooking. When our favourite little sushi place was just down the street from our house, it was perfect because they made black rice sushi. Do you know how hard it is to find a sushi restaurant that serves black rice? Just ask around and you will find out. Sadly, we moved from our favourite neighborhood to a new neighborhood with sushi restaurants that only serve white rice.
Note to self: before moving to a new area check to see if sushi restaurants serve black rice.
So in the meantime, I’m making sushi bowls! They are easy, healthy, and affordable! Just add forbidden rice, a variety of veggies, and a spicy sauce and you have a winner!
Sushi bowls are where it’s at for us especially now that the weather is turning warmer. I mean, who wants to clean the kitchen when it’s warm outside? Let alone turn on the oven. That’s why this sushi bowl is so great. The black rice cooks itself and basically everything is raw accept the tempeh.
Instead of tofu, I’ve added tempeh, just splash it with some oil and tamari and pan-fry it up to golden perfection. Tempeh is made from fermented soybeans and is a complete protein. It actually has double the protein content of tofu. Tempeh is one of the best ways to consume soy; the fermentation process will help increase digestibility and absorbability.
So this recipe… it’s basically HEALTH in a bowl. Rather than having everything cooked, I like to keep most of the veggies raw. While eating cooked vegetables can be healthy for you, half of your plate should be covered with raw veggies. Some veggies are heat sensitive and you may lose valuable enzymes and nutrients that help prevent certain health conditions, such as heart disease and even obesity.
Basically any of your favourite veggies will work in this bowl, but I’ve chosen to include cucumber, carrots, avocado, micro greens, radishes, red cabbage, and top it off with a spicy Carrot Ginger Sauce. And even though this sauce is an extra step, you are going to want to try it!!!
Health warning! This Vegan Sushi Bowl may…
Protect your heart
Detoxify your liver
Lower your risk of bowel cancer
Reduce your risk of diabetes
Why black rice? Because it’s more beneficial than white or brown rice, and with its powerful disease-fighting antioxidants, it helps reduce plaque formation in the arteries (which is important for keeping arteries clear and preventing heart attacks and stroke), detox and cleanse the liver of toxic build up, fight constipation with it’s high fiber content, and reduce the risk of diabetes. When we consume whole grains instead of refined carbs that are stripped of all nutrition, we set ourselves up for health, which in return will keep us disease free.
Note: Even though black rice has amazing health benefits it’s still important to eat grains in moderation, since all grains have the ability to effect blood sugar levels.
- 1 cup black rice
- 2 tbsp rice vinegar
- 1/4 tsp salt
- 1 tempeh patty, cut into chunks
- 1 small cucumber, sliced
- 2 small carrots, grated or julienned
- 2 small radishes, sliced
- 3 green onions, chopped
- 1 avocado, sliced
- 1/2 cup red cabbage, sliced
- 4 nori sheets, torn into pieces
- 2 medium carrots, chopped and steamed
- 3 tbsp tamari
- 1/4 cup olive oil
- 2 inch ginger, peeled and minced
- 2 garlic cloves, minced
- 1 tsp sriracha or another hot sauce
- Hemp seeds or sesame seeds
- Pickled ginger
- Micro greens
Place the uncooked rice in a sieve and rinse until water runs clear. Add the rice to a pot and cover with 2 cups of water, place lid on the pot, and place the pot over high heat. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 30 minutes. When the black rice has finished cooking, mix in the rice vinegar and salt.
While the rice is cooking, prepare the toppings. Pan-fry the tempeh in some oil and tamari until golden brown. Shred or julienne the carrots, slice the cucumber, radishes, cabbage, green onions, and avocado
For the sushi dressing, steam the carrots for 5 minutes, add them to a blender along with tamari, olive oil ginger, garlic and sriacha. Blend until smooth and creamy. Add a small amount of water to help with the blending process. break the nori into smaller pieces.
To build your sushi bowls, place about 1 cup of seasoned black rice in a bowl, then top with tempeh, cucumber, carrot sticks, radishes, cabbage, avocado, pieces of nori, and drizzle with spicy carrot dressing. Add additional toppings if desired.
Calories 440 / Fat 27g / Carbs 36g / Protein 17.5g / Fiber 9.6g / Sodium 590mg / Sugar 5.7g
If you try this recipe, let me know! Leave a comment, rate it, and tag a photo #blumenutrition on Instagram. I’d love to see what you come up with.