VEGAN SUSHI BOWL + DYNAMITE SAUCE

Ingredients

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Carrots

  Raw

  1 cup grated or 110g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Alfalfa sprouts

  Sprouted seeds, raw

  ½ cup or 17g

• Radishes

  White icicle, raw

  3 radish or 51g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  1 sheets or 1g

• Ginger

  Spices, ground

  100g

• Sesame seeds

  Seeds, whole, dried

  100g

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lemon juice

  Raw

  50g

• Chili sauce

  Peppers, hot, immature green, canned

  200g

• Salt

  Table

  0.001 cup or 0.4g

Directions

1. Black rice: Rinse rice well under cool running water using a fine mesh sieve. In a small saucepan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done, remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.
2. Dynamite sauce: In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.
3. Assemble sushi bowl: To serve, add 1/3 of the rice into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!
4. Serves 2 3
5. Leftovers can be kept in the refrigerator for up to 3 4 days.
6. Recipe by: Julie | The Simple Veganista (source: https://simple-veganista.com/black-rice-sushi-bowl-dynamite-sauce/#tasty-recipes-8701-jump-target)