One of my favorite meals to make during spring is a sushi bowl served with chili garlic tamari. San Diego warms up quickly during spring so refreshing meals like this are key to surviving spring and summer heat waves. These sushi bowls are perfect for taking to work or school and they can be prepared in advance. Read on for the 3 step recipe!
A great way to make this sushi bowl even easier to put together is by using prepped toppings. If you plan on taking this to work or school, shred the cabbage and broccoli slaw, cook up the rice and edamame on the weekend so it’s ready to go with just a drizzle of sauce. Or you can make this even quicker by using Trader Joe’s shredded cabbage and broccoli slaw which is actually what I did.
A sprinkle of sesame seeds adds a light, toasty taste to this refreshing bowl while the chili garlic tamari adds the perfect amount of saltiness. I’ve featured a similar sauce previously in my recipe for PF Changs’ inspired lettuce cups. It’s simply tamari mixed with rice wine vinegar, chili garlic sauce, and a touch of maple syrup.
Sushi Bowl Recipe (Vegan and Gluten-Free)
1 cup sushi rice, rinsed and drained
1/4 cup of the following: broccoli slaw, cabbage slaw, and edamame
1/4 cup low sodium tamari
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce
1 teaspoon maple syrup
Optional add-ons: sliced avocado, cucumber, and nori
1. Add 1 1/2 cups water to a rice cooker or pot. If using rice cooker, add rice and turn on the rice cooker. If using a pot, bring water to boil, add the rice, and turn down heat to a simmer. Cook until all water is absorbed. Let sit for 10 minutes and then fluff with a fork.
2. Meanwhile, add tamari, rice vinegar, chili garlic sauce, and maple syrup to a bowl. Whisk until well combined. Set aside.
3. Add sushi rice, shredded cabbage, broccoli slaw, and edamame to each bowl. Sprinkle with sesame seeds. Drizzle with sauce and enjoy!