This recipe came from The Blissful Chef, Christy Morgan. Her website is HERE. Her Sushi Rice Bowl recipe and gorgeous picture is HERE. I am posting it below with the changes I made:
- 1 cup long grain brown rice, rinsed thoroughly
- 2 cups water
- Pinch of sea salt
- 1 cucumber, peeled and cut into small rectangles
- 1 cup thawed shelled edamame
- 1 cup corn kernels
- 2 tsp kelp powder (optional)
- 3 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp pickled ginger, minced
- 1 Tbsp brown rice syrup or other natural sweetener
- 2 Tbsp minced cilantro (cusbara) (optional)
- 1 sheet nori, cut into little pieces
- I topped mine with one peeled, spiralized carrot
Cook rice in water with salt under all the water is absorbed, 30-40 minutes. Remove from heat and fluff the rice. Wrap the pot lid in a clean kitchen towel and replace on pot for 10 more minutes. The towel soaks up the steam and leaves your rice nice and fluffy. Remove the lid, fluff the rice again and leave cover off to cool.
Meanwhile prepare all the remaining ingredients. Add all to rice except nori and cilantro and toss to combine. Right before serving, sprinkle with the nori and the cilantro if using. Top with spiralized carrots if you wish.
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