Spring Sushi Bowl
 
Prep time
Cook time
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This vibrant and fresh sushi salad celebrates the gorgeous spring produce - all without the hassle of sushi rolling!
Author:
Serves: 2
Ingredients
  • ¼ cup rice wine of apple cider vinegar
  • ¼ cup boiling water
  • 1 tbsp sugar
  • ¼ tsp salt
  • ½ tsp beetroot powder, optional (or 1 drop red food colouring)
  • 1 large thumb of ginger, peeled
  • ⅔ cups short grain brown rice*
  • 2 tsp rice wine of apple cider vinegar
  • 1 tsp sugar
  • ¼ tsp salt
  • 1 tsp each of black and white sesame seeds
  • 4 tomatoes
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sriracha
  • 2 tsp vegan mayo
  • 1 tsp sesame seeds
  • 1 large spring onion
  • 12 spring radishes, sliced
  • 1 bag (150g) sugar snap peas
  • ¼ head red cabbage, shredded
  • 1 carrot, shredded
  • To garnish - Mayo, spring onions, sesame seeds, nori
Instructions
  1. First, make the pickled ginger. Skip this step if you are using store-bought! Stir the vinegar, water, sugar and salt (and beetroot powder if using) until sugar is dissolved. Use a vegetable peeler to make ribbons out of the peeled ginger, then place it in the liquid mixture and set aside for at least 20 minutes
  2. To make the rice, add the uncooked rice to a pot of boiling water and simmer until tender (about 25 minutes). Drain and cool. Meanwhile, stir the vinegar, sugar and salt together until the sugar is dissolved, then pour into the cooled rice and stir to distribute. Also, stir in the sesame seeds
  3. Make the spicy tomatoes by scoring an X on the base of each of them. Place them in a pot of boiling water for 60 seconds, then immediately remove and submerge in a bowl of ice-cold water. The skin will start to peel off. Leave for two minutes, then remove from the icy water and peel completely. Slice the tomatoes into half, and scoop out the seeds (you will not need them but they make a great addition to pasta sauces or vegetable stocks). Cube the remaining tomato flesh, then add to a bowl with the soy sauce, sesame oil, sriracha, mayo, sesame seeds and spring onion. Leave in the fridge to marinate for at least 20 minutes, as you prepare the veg. It gets better with time so for best results prepare this a few hours ahead!
  4. Chop up all the vegetables and assemble the bowls with the rice, fresh veg, spicy tomatoes and ginger for garnish. This is also great with more mayo over the top and nori - if you have it.
Notes
* I prefer using short grain brown rice to sushi rice, as it doesn't become quite so starchy and it's easier (and less expensive) to find. But if you prefer sushi rice, go ahead!
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/03/19/spring-sushi-bowl/