Ben McKeown
Servings:
2
Prep time:
00:20
Cook time:
00:15
by Georgie Lee Pearce
Sushi is a real art, but who's got time for that in everyday life? I make these quick and easy sushi bowls for lunch and dinner, it's well rounded nutritionally and it's a great filler at the same time. Tofu contains good levels of iron and calcium and the minerals manganese, selenium and phosphorous. Partnered with the trace minerals from the sea in the form of Wakame and some earthy fermented ginger, this dish really makes for a great "go to", being flexible and easy.
Ingredients
- 1 zucchini and 1 carrot, (medium size), shaved into strips with a peeler
- 1 C. of baby spinach
- 1 C. sprouts
- 1 sliced avocado
- 1/2 packet of firm tofu
- 1 C. cooked brown rice
- 1 C. wakame or 6 sushi nori sheets
- 2 tsp. sesame seeds
- Tamari
- Sesame oil
- Coconut nectar
- Rice Vinegar
- Pickled ginger
Instructions
- Shave carrot and zucchini into strips with a peeler. Yes, I left the skin on because you can lose a lot of organic goodness if you throw the skins.
- Cut Tofu into chunks and saute in coconut oil or ghee till brown.
- Soak the wakame in boiling water for a few minutes, then drain. If using nori sheets, tear into bite size peices.
- Spoon rice into bowls, and begin assembling the bowls by evenly dividing the zucchini, carrots, baby spinach, sprouts, avocado, tofu, and wakame between both bowls.
- Finish the bowls by drizzling the Tamari sauce, sesame oil, coconut nectar, and rice vinegar over the top, according to taste.
- Sprinkle bowls with sesame seeds and top with pickled ginger.
