Vegan Sushi Buddha Bowl with Nori

Adapted from The Happy Foodie - This texture-packed sushi Buddha bowl makes for a delicious and colourful lunch.  It includes vital nutrients and an array of different vegetables for you to enjoy! 

INGREDIENTS:

• 150g cooked brown rice
• 3 tsp rice vinegar
• 1 sheet of dried nori, finely cut into strips with scissors
• 2 tsp black sesame seeds
• 2.5cm piece of fresh root ginger, peeled and grated
• 150g frozen edamame beans, defrosted
• 60g carrot, sliced into thick sticks
• 90g firm tofu, cut into cubes
• 70g cucumber, sliced
• 1 spring onion, white part only, sliced lengthways
• 3 radishes, trimmed and finely sliced
• 50g sugar snap peas, finely sliced
• handful of chives, finely chopped
• handful of red amaranth leaves (optional)
• 1/2 tsp wasabi paste​

​INSTRUCTIONS:

The Prep

1. Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.
2. Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.
3. Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.

The Build

1. Start with rice, edamame, carrot, tofu, cucumber, and spring onion
2. Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds

Check out The Happy Foodie for more recipes

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