Sashimi rollin’ they hatin’….
Another food-based pun. I do apologise, but that won’t stop me! I’m only just getting started. On this sushi note, who doesn’t love a good nori roll? Well, my family to start with. They have never been fans, so this is something I have had to enjoy by myself or with friends. Nevertheless, it tastes just as delicious. I admit I used to love going to sushi restaurants and bars – there are some amazing ones in London – and feared I would miss out while adopting a plant-based diet. But this is certainly not the case, as famous brands like The Happy Maki and Itadaki Zen prove.
For this recipe, I’m stepping away from the nori-rolling though (we all know how disastrous that can be) and instead focusing on all the flavours of the sushi roll and bringing them to life in bowl form. This bowl has all the elements of the traditional cuisine, without the fish obviously, but with a nutritional twist.
- Brown rice instead of sticky white rice (although by my guest to change it up!)
- Lots of fresh vegetables to add the bulk rather than animal products
- Edamame beans to add protein and colour
- Avocado for health fats and creaminess – no mayo here!
- Nori sheets for the ‘taste of the sea’
- Pickled ginger – because this is just delicious.
- Apricot Kernel Butter with no refined sugars for sugar-level balance
I used my beloved Sun & Seed Apricot Kernel Butter for this satay sauce as I love the depth of flavour, the bright colour and the creaminess, but almond, peanut or a seed butter would work equally well here. I also advise to use all the toppings for the true authentic experience!
Rainbow Sushi bowl with Apricot Kernel Satay Sauce
100g brown rice, cooked according to packet
120g edamame, thawed
1 carrot, spiralised or finely sliced into strands
¼ head broccoli
4 mushrooms, peeled and thinly sliced
1 large handful kale
1 tbsp lemon juice
2 nori sheets, chopped
1 avocado, sliced
Toppings: black sesame seeds, pickled ginger, sriracha
2 tbsp apricot kernel butter (or peanut or almond)
1 tsp miso paste
¼ – ½ tsp sriracha
1 tbsp coconut honey or maple
2 tbsp lemon juice
2 tbsp sesame oil
1 tsp tamari
1 garlic clove, crushed
Water, to thin
Cook the rice and prepare the edamame, carrot and mushrooms.
Lightly steam or boil the broccoli until it is bright green.
Make the dressing by mixing together all the ingredients in a bowl until really smooth, adding enough water to make a creamy consistency. Taste and adjust the seasoning, adding more sriracha for heat, more lemon for tartness and more honey for sweetness.
Massage the kale in a large bowl with a pinch of salt and 1 tbsp lemon juice until it reduces in volume.
Divide the kale between two bowls, then top with the carrot, edamame, mushrooms, broccoli, avocado and then drizzle over the dressing. Top with any additional toppings; I love mine with black sesame seeds, extra siracha and lots of pickled ginger.
I’d love to see your recreations, be sure to tag me @nourishing.amy on Instagram and use the hashtag #nourishingamy. I can’t wait to hear what you think.