Food, Gluten Free, Vegan
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“Sushi” Bowl (VG, GF)

Prep Time: 30- 40 mins

Bowl Building: 10-20 minutes

Serving Size: 1-3

Items you’ll need:

  • Spiralizer/ zoodler
  • Cutting board
  • Sharp knife
  • Mandolin (opt.)
  • Peeler
  • Pot with a lid
  • Jar with a lid or tupperware
  • 1 Cucumber
  • 1 Zuchinni
  • 1-2 Large carrots
  • Your choice of lettuce (I used leafy green lettuce)
  • A couple of Green onion shoots
  • 1 Lemon
  • 1 Avocado
  • Brown rice
  • Water
  • Avocado oil
  • “Everything but the Bagel” spice  or Sesame seeds

For the Pickled radishes:

  • 1 bundle of Radishes
  • 3/4 cup Apple cider vinegar (or white wine)
  • 3/4 cup of Water
  • 2 tsp Salt
  • 3 TBS sugar or Maple syrup
  • 1 dash of Red chili flakes (add more for added spice)


  1. Start by preparing your brown rice. I usually have a big batch on hand for the week, but for these purposes I would recommend making about 2 cups brown rice.
    1. Add 2 cups of brown rice and 4 cups of water into a medium pot
    2. Bring to a boil
    3. Cover with lid and let simmer for 30-40 minutes or until cooked through.
  2. While your rice is cooking begin prepping all other items and set them aside
    1. Start with your pickled radishes as they need to rest before serving
      1. Wash your radishes and cut off the tops and bottoms
      2. You can use a mandolin or very sharp knife to THINLY slice your radishes into about 1/8 in rounds
      3. Place sliced radishes into a glass jar or tupperware
      4. Boil your water
      5. While the water is boiling add all other ingredients to a medium bowl and whisk them together
      6. Once the water is boiled add it to your bowl and whisk together
      7. Pour your mixture over your radishes and put on the lid
      8. Let your radishes rest for at least 15 minutes (on the counter or in the fridge)
    2. Thinly slice your cucumber into quarter inch rounds
    3. Wash and peel your carrot(s). Using your peeler make long ribbons from the carrot. I like to set my carrot against a cutting board and slide the peeler down the carrot.
    4. Zoodle your zucchini. I, personally, don’t own a spiralizer so I use a ‘zoodler’ which is a cone shaped device that creates zoodles
    5. Cut your avocado in half, core, peel, and slice into 1/2 inch slices
    6. Wash your lettuce and cut up into desired thickness
    7. Slice green onions at an angle into 1/2 inch slices
    8. THINLY slice 1/2 of your lemon. The remaining lemon can be used to squeeze over the finished bowl
  3. By now your rice should be done cooking and you can prepare your bowl
    1. To do this I used a 1 cup measuring cup and packed the brown rice in then plopped it down in the middle of my bowl. The rice should hold it’s shape if packed tightly enough.
    2. Add other ingredients in any order you desire around the rice ball center (you can refer to my picture or make up your own design. This is the place to be creative!)
    3. To finish it off I drizzled avocado oil, lemon, and “Everything but the Bagel” seasoning on top!
  4. ENJOY!:)

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