Sushi Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 35 minutes Cook Time: 30 minutes Total Time: 45 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Sushi Rice (Or Cauliflower Rice)

• ¼ Cup Rice Vinegar

• 4 tsp Honey

• 1 tsp Sea Salt

• 1 14 oz Pack of Organic Firm Tofu (Or 1 lb Shrimp)

• ¼ Cup Coconut Aminos (Or Gluten Free Soy Sauce)

• 1 TBSP Honey

• 1 Cups Carrots

• 1 Cucumber

• ½ Small Head of Purple Cabbage

• 1 Cup Edamame

• 4 TBSP Pickled Ginger

• 2 TBSP Black Sesame Seeds

• 4 Sheets Nori Seaweed

How To:

1. Cook sushi rice: Add 2 cups of rinsed sushi rice and 2 cups of water to a pot. Cover and bring to a light boil, then reduce heat to maintain a simmer and cook for 16-18 minutes or until liquid is absorbed. Remove from heat and sit covered for 10 minutes.

2. While the rice is cooking, heat the ¼ cup rice vinegar, 1 tsp honey, and 1 tsp sea salt over medium heat until mixture reaches simmer, then remove and whisk to dissolve together. When rice is finished cooking, pour over the rice.

3. Chop the tofu and veggies.

4. Add ¼ cup of coconut aminos and 1 TBSP of honey to a pan and mix together, then add cubed tofu or shrimp and saute until cooked through (about 10 minutes.)

5. Assemble the bowl by adding rice, then tofu or shrimp, then veggies, black sesame seeds, ripped up nori seaweed, pickled ginger, and top with coconut aminos. Enjoy!

Notes:

• Make grain free by using cauliflower rice instead of sushi rice and white vinegar instead of rice vinegar.

• Make elimination diet, paleo, and whole 30 by using cauliflower rice instead of sushi rice, white vinegar instead of rice vinegar, and shrimp instead of tofu.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)