Do you know what I could eat ALL day, EVERY day? SUSHI!!! I just never get tired of it. However, homemade sushi is tough… our rolls never quite look like the masterpieces from our favorite sushi spots. But throwing everything in a bowl?!- YES, PLEASE!.. and this Forbidden Rice Vegan Sushi Bowl is truly plant-powered perfection.
Forbidden Rice is not only gorgeous to look at but it’s also a nutritional powerhouse. It is also known as black rice and it’s color comes from anthocyanins, which are the same antioxidants found in other foods with a similar dark hue like blackberries and blueberries. Additionally, forbidden rice is a whole grain so we always choose brown or black rather than white rice when possible.
Luckily this Forbidden Rice Vegan Sushi Bowl is loaded with healthy rice and TONS of veggies! Green vegetables to be exact! In fact, this would be a perfect dish for St. Patrick’s Day or maybe for Dr. Seuss’s birthday on March 2nd?! Wow, you would never guess that I am an elementary teacher with that little bit of knowledge, huh?! Any colored vegetables can be used but here is what we included…
- Cucumber
- Asparagus
- Edamame (we charred ours in a dry skillet with a Thai chili- YUM!)
- Avocado
- Alfalfa Sprouts
Well, if you make this for a holiday or just for a mundane Monday, you will definitely NOT be disappointed. Especially, if you include the Arugula Wasabi Pesto. That’s right, we put pesto on a sushi bowl! Sometimes we just like to LIVE! 😉
Plus, if you do decide to make the Arugula Wasabi Pesto, you can even splurge and order sushi the next night and use the leftovers. (Yes, we did this… did I mention that we never tire of sushi?!) Or, just make another Forbidden Rice Vegan Sushi Bowl and use different veggies. Go ahead—there will be absolutely no judgement here!
If you love, love, LOVE plant-based sushi like I do, you MUST try this Forbidden Rice Vegan Sushi Bowl. It comes together easily and it is absolutely mouthwatering. Homemade really is always better! Go ahead, make your own masterpiece!!
- 1 Cup Forbidden Rice (Also called black rice- Cooked as per Directions)
- 2 tsp Rice Vinegar
- 1 Bunch Fresh Asparagus (Steamed and cut into bite-sized pieces)
- Edamame In Shells
- 1 Thai Chili Pepper (Deseeded and Minced)
- 2 Persian Cucumbers (Sliced)
- 1 Sheet Dried Nori (Sliced into Pieces)
- 1 Avocado (Sliced)
- Alfalfa Sprouts (Garnish)
- Sesame Seeds (Garnish)
- Pesto:
- 1 Large Bunch Fresh Arugula
- 2 Cloves Garlic (Peeled)
- 1 Inch Fresh Ginger (Peeled)
- 2 Tbsp Wasabi Paste
- Oil
- Wash and prepare all of the fresh produce.
- Cook the rice as per the directions. When the rice has finished cooking add the vinegar to the rice and stir to combine. Set Aside and cover with a towel to keep warm.
- In a food processor, blend the arugula, garlic and ginger while slowly adding oil. Blend and add oil until desired consistency is obtained.
- Next, add the wasabi to the pesto and blend to combine. Set aside.
- In a large frying pan, add the minced chili and the edamame. Cook on high without any oil, stirring occasionally until the edamame is browned on both sides.
- Meanwhile, steam the asparagus for 5 minutes.
- Build the bowl. Start with rice and add the rest of the ingredients as you like.
- Garnish with a dollop of pesto, sesame seeds and pickled ginger if desired.
- Enjoy!!
