Serves 1
This #MeatlessMonday comes straight to by CHLOE. from our friend Tinsley Meloy of DICED.
This recipe takes all the deliciousness of your fav veggie roll from that local sushi joint around the corner and puts it in an easy-to-make bowl.
Black rice is the star of this bowl, which has more depth of flavor than white sushi rice. Topped with delicious mangoes, cucumber, green onion, edamame, crunchy nori, pickled ginger and white sesame seeds, for a fresh and flavorful bite.
This is the perfect gluten-free alternative to every vegan (or just a veggie lover’s) sushi craving!
To learn more about Tinsley and her gluten-free meal deliver service check out our interview here.
Garnish
½ small cucumber, thinly sliced
1 oz mango, thinly sliced
½ green onion, thinly sliced on the diagonal
½ sheet nori, thinly sliced
¼ tsp white sesame seeds
2 pieces pickled ginger
1 Tbsp gluten-free soy sauce
METHOD
Rinse the rice well, 2-3 times, and drain. In a pot, combine the rice and water. Cover with a tight fitting lid, bring to a boil and reduce to a simmer. Leave it to cook for 50-60 minutes. The rice should be soft, yet chewy.
While the rice is cooking, set a separate pot to boil with salted water. Once it reaches a boil, add the edamame and let cook 2-3 minutes. Drain and set aside.
Transfer rice to a bowl. Pour rice wine vinegar over rice and gently fold in until all the rice is coated.
Notes + Serving Tips
To plate, layer the seasoned black rice on the bottom and top with sliced cucumber, mango, and green onion.
Garnish with sesame seeds, nori, and pickled ginger. Drizzle with gluten free soy sauce and enjoy.