June 12, 2013
Sushi Rice Bowl
1 cup (225g) long-grain brown rice, washed
1 cup (225g) Japanese cucumber, diced (or any cucumber)
1/2 cup (115g) corn
1/2 cup (115g) frozen peas, defrosted
1/2 cup (115g) red bell pepper, finely diced
2 tablespoons dulse flakes
2 tablespoons brown rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons tamari
2 tablespoons pickled ginger, minced
1 sheet nori, torn or cut into little strips
Toasted sesame seeds, for garnish
1/2 cup (small bunch) cilantro (coriander), for garnish
1. Cook rice according to package instructions.
2. While rice cooks, place all other ingredients except the lettuce, sesame seeds and cilantro in a large bowl, then add the rice and fold together.
3. To serve, cover platter with lettuce leaves and spoon rice in the middle. Garnish with sesame seeds and cilantro.