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Angela Tracy
2 min read

Deconstructed Sushi Bowl

I love sushi. It's quick to make, healthy, and pretty much always yum. However, this recipe is for the days where you don't feel like rolling up the nori sheets or trying to fit in all your favourite fillings into one (or several) rolls. And sometimes eating a sushi roll is a little inefficient if you while trying to not to have its contents fall out...a bowl and fork is just better sometimes.


I'm sure many of you can relate. This is why I've created this sushi inspired nourish bowl.

It taste's like sushi, its mess free, and it'll satisfy all your inner sushi cravings.  


So basically it is sushi, just deconstructed (neatly) into a bowl.



Ready in 20 minutes | Yields 1 serving


INGREDIENTS:


BOWL

  • 1 cup spinach

  • 1 grated carrot

  • 1 sliced cucumber

  • 1 tsp black sesame seeds

  • 1/2 sliced avocado

  • Alfalfa sprouts

  • 1/2-1 cup chickpea tuna*

  • 1/2-1 cup cooked medium grain white or brown rice

  • 1 tsp rice vinegar**

  • 2 nori sheets

  • 1 tbs saukeraut

  • Coconut aminos***


CHICKPEA TUNA

  • 1 can unsalted chickpeas

  • 1 tbs tahini

  • 1 tsp dijon mustard


METHOD

  1. To make the chickpea tuna, use a fork to mash the chickpeas, tahini and mustard in a bowl until the texture begins to resemble tuna.

  2. Using scissors, cut the nori sheets into small strips of about 3-5cm.

  3. Mix the rice with the vinegar and then combine with the nori strips.

  4. Assemble all the rice, chickpea tuna and the remaining ingredients into your favourite bowl. I sometimes use the spinach as a base and then top it with all the ingredients.

  5. Sprinkle with sesame seeds, a drizzle of coconut aminos, and its ready! A deconstructed sushi bowl, made just for you :).


NOTES AND VARIATIONS

  • *The chickpea tuna can be made ahead in a big batch and stored in the fridge for use in other meals.

  • **Rice vinegar gives the sushi rice its flavour. It can be substituted for apple cider or white vinegar, but keep in mind this may alter the flavour slightly.

  • ***If you don't have coconut aminos, substitute for a smaller amount of soy sauce, tamari, or shoyu.

  • Variations: Mix it up by adding dulse flakes instead of the nori.

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