Sushi Bowls - alive magazine
Pea shoots work particularly well as a garnish for these deconstructed sushi rolls. To add a fanciful touch, consider using Bhutanese red rice or Chinese black…
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 1/2 cups (350 mL) brown rice
- 3 cups (750 mL) water
- 1 cup (250 mL) frozen shelled edamame
- 3 sheets nori
- 1 medium carrot, shredded
- 3 green onions, thinly sliced
- 1/2 cup (125 mL) orange juice
- 2 Tbsp (30 mL) yellow miso paste
- 1 Tbsp (15 mL) fresh ginger, minced
- 1 Tbsp (15 mL) rice vinegar
- 1/4 tsp (1 mL) red chili flakes
- 1 ripe avocado, pitted and cubed
- 1 cup (250 mL) micro greens
- 2 Tbsp (30 mL) sesame seeds, preferably toasted
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