"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

nak'd shushi bowl Recipe

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This recipe for nak'd shushi bowl, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Illene Newsome

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked brown rice

1 cucumber
2 carrots
1/4 cup sesame seeds
1 nori sheets, roughly chopped
1 avocado, sliced into pieces
˝ cup of coriander, finely diced
Spring onions to garnish
Dressing for rice:
2 tbsp sesame seed oil
2 tbsp tamari
1 tbsp ginger juice*
1 tsp rice vinegar
1 tsp maple syrup

Directions:
Directions:
In a mixing bowl place cooked brown rice, sesame oil, tamari, ginger, rice vinegar and maple syrup and mix well until the rice is evenly coated.
Add sesame seeds and coriander.
Prepare your vegetables. We like to finely dice everything and combine it together to resemble ‘unfried rice’. You can also cut your vegetables into matchsticks.
In serving bowls combine rice, vegetables and nori however you like. Garnish with spring onions and serve.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20-30 min
Personal Notes:
Personal Notes:
https://veganuary.com/recipes/nakd-sushi-bowl/

 

 

 

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