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Deconstructed Sushi Bowl
Posted By Amber Shea Crawley On April 5, 2012 @ 10:47 am In Raw and Almost-Raw Entrées,Raw Vegan Kitchen | 1 Comment
This dish contains all the flavor and nutrition of sushi, but requires only half the effort! Instead of rolling the ingredients into a traditional makizushi, you just toss ‘em together in a bowl—no muss, no fuss. If you really dislike seaweed, you can leave the nori off, though it is a fantastic source of essential minerals. This recipe is from Practically Raw , copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press.
For the sushi “rice”:
For the vegetables:
For the sushi “rice”: Place the cauliflower in the bowl of a food processor. Pulse until it breaks down into rice-sized pieces, then transfer to a medium bowl. Add the sesame seeds and mix to combine. In a very small bowl, whisk together the vinegar, agave, and salt. Drizzle the vinegar mixture over the “rice,” and toss to combine thoroughly.
For the vegetables: Place the carrot, bell pepper, and cucumber pieces in a small bowl. Add the tamari and sesame oil and toss to coat.
Divide the “rice” between four serving bowls. Top each portion with 1/4 of the vegetable mixture and 1/4 of the Simple Seasoned Mushrooms. Divide the nori, green onion, and sesame seeds among the bowls. Serve with additional tamari, wasabi paste, and/or pickled ginger, if desired.
Simple Seasoned Mushrooms
You’ll see this recipe called for time and time again in other chapters of this book, and with good reason. Marinating your favorite mushrooms will soften them up and infuse them with savory flavor, and they’re a cinch to make. This recipe is from Practically Raw , copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press.
In a medium bowl, whisk together the oil and tamari. Add the mushrooms and toss to coat thoroughly.
Dehydrate for 15 minutes, or set aside at room temperature for 1 hour, to allow the mushrooms to marinate. Drain any excess liquid off the mushrooms before eating or utilizing in another recipe.
Tamari: soy sauce, nama shoyu, or liquid aminos
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