DECONSTRUCTED SUSHI BOWL

SERVES 2 TO 4 PORTIONS

SUSHI BOWL

1 large or 2 small watermelon radishes, thinly sliced

Salt to taste

3 cups cooked white sushi rice (or short-grain black rice)

Lemongrass Tofu or Chile- Roasted Tofu

3 small carrots, peeled and julienned

1 cucumber or 1/2 English cucumber, thinly sliced

1 avocado, pitted, peeled, and thinly sliced

1 or 2 nori sheets

1/4 cup sliced green onions (green and white parts)

Pickled ginger

Black and/or white sesame seeds

DRESSING

3 tbsp. gluten-free tamari

2 tbsp. brown rice vinegar

1 tbsp. mirin

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 20.1g (2.4g S.Fat)
Carbs: 25.4g
Protein: 12g
Sugar: 10.6g
Sodium: 143mg

METHOD

Lay out the radish slices on a few paper towels ten minutes before serving. Season with salt and set aside until ready to serve.

Separate the rice into two bowls. Tofu, carrots, cucumbers, radishes, and avocado should be added on top.

Using a sharp knife, cut the nori sheet in half lengthwise. Using a sharp knife, cut each half into thin strips. Garnish each bowl with nori strips, green onions, pickled ginger, and sesame seeds.

In a small cup or bowl, combine the tamari, vinegar, and mirin. Drizzle a little over each bowl. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

RECIPE NOTES

If you can't find watermelon radishes, substitute 5 or 6 thinly sliced regular radishes.