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5 from 1 vote

Deconstructed Sushi Bowl

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time40 mins
Instant Pot Time:17 mins
Total Time1 hr 17 mins
Servings: 8
Calories: 529kcal

Ingredients

  • 2 cups brown rice
  • ¾ cup tamari
  • ¼ cup maple syrup
  • ¼ cup sesame oil
  • 2 Tbs. rice vinegar
  • 8 carrots cut into match sticks
  • 1 red cabbage coarsely shredded
  • 1 bunch green onions chopped
  • 2 cucumbers peeled, seeded and chopped
  • 4 avocados sliced
  • 6 sheets nori crumbled
  • ¼-⅓ cup sesame seeds

Instructions

  • Cook the rice using the method you like best

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • 2 cups brown rice
  • 2½ cups water
  • Place brown rice and water in the instant pot. Close the lid and seal.
  • Cook the rice for 17 minutes on high pressure. Do a quick pressure release.

For sushi bowls:

  • In a small bowl, stir together the tamari, maple syrup, sesame oil and rice vinegar. Set aside.
  • When the rice is cooked, spoon rice into bowls.
  • Top with vegetables, avocado slices, crumbled nori and sesame seeds.
  • Drizzle with the sauce.

Nutrition

Calories: 529kcal | Carbohydrates: 69g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 1302mg | Potassium: 1267mg | Fiber: 14g | Sugar: 15g | Vitamin A: 11594IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 4mg