![\"Sushi-bowl\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/06\/Sushi-bowl.jpg\")
<\/p>\nToday we’re making a classic plant-based sushi roll… in a bowl instead of a roll (stay with me).<\/p>\n
The idea is to layer all the flavors and ingredients of a simple sushi roll (rice, nori, soy sauce, wasabi, carrot, avocado, and more) into one big, delicious rice bowl. I can’t even begin to tell you how well this works. It tastes just like sushi, but it’s a rice bowl. It’s a sushi roll in a bowl. <\/p>\n
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Makes 3-4 servings<\/strong><\/p>\n Cook the rice according to package instructions and measure out about 3 cups into a large mixing bowl. Then, let’s add some sushi flavor right into this rice. Whisk together 2-3 tablespoons of soy sauce, 1-2 teaspoons of sesame oil, and a *small* amount of powdered wasabi until combined, then drizzle this sauce into the rice along with a few grinds of black pepper.<\/p>\n Nori is, of course, the toasted seaweed papers that are used to wrap sushi. In this bowl, we’re adding small bits of nori into the rice. To do this, first cut the sheet into 1-inch strips with kitchen scissors, stack them all on top of each other, and then cut in the other direction until you have thin strips of nori confetti. Add this into the rice while it’s still hot so that the nori wilts (which is what we want). <\/p>\n We’ll need to saut\u00e9 the tempeh and mushrooms. Dice the tempeh and slice the mushrooms, then add them to a saucepan with a drizzle of water and soy sauce (you can also add a hint of maple syrup and cayenne if you like, but I didn’t include this in the ingredient list). Allow these to saut\u00e9 until the mushrooms are tender, then drain the cooking liquid and add them into the rice. <\/p>\n Finally, slice 2-3 green onions, grate a carrot, and dice an avocado. Stir everything together, plate into individual bowls, and garnish with some toasted sesame seeds to complete your sushi roll in a bowl.<\/p>\n Today we’re making a classic plant-based sushi roll… in a bowl instead of a roll (stay with me). The idea is to layer all the flavors and ingredients of a… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":7022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[24,37],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7021"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=7021"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7021\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/7022"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=7021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=7021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=7021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
Step Four<\/h4>\n
![\"sushi-bowl-half\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/06\/sushi-bowl-half.jpg\")
<\/p>\n![\"Sushi-bowl-top\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2015\/06\/Sushi-bowl-top.jpg\")
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