Last weekend, my friend Natalie and I took the train to Kingston to spend the day with our buddy Christene, who moved there a couple of years ago. We had a fun day, ate an incredible home-cooked brunch (socca with kale, avocado, tomatoes and feta sauce – not to mention some amazing brownies), and spent the afternoon walking around downtown, visiting some favourite shops. Our train back home ended up being pretty delayed, so we stuck around for dinner, too.
We ordered from a local sushi restaurant, which is something I almost never do on my own. I like the flavours, but sushi is kind of all about the fish, and doesn’t usually seem that satisfying for a vegetarian. This meal proved me wrong! Christene recommended a roll made with sweet potato tempura, sticky rice, avocado, and fresh veggies, and it was unbelievably delicious. I’ve been craving similar flavours since, so today I put together this bowl for lunch. It doesn’t include all the same components, but it turned out so delicious, I thought I had to share.
Hope you try it, and love it as much as I do!
- 1 cup brown rice, rinsed and drained
- Fine sea salt
- 1 tsp coconut oil
- 2 tbsp unseasoned rice wine vinegar
- 1 tsp maple syrup
- 2 carrots, peeled and julienned (cut into small matchsticks, or use a julienne peeler)
- 2 Persian cucumbers (the small ones), thinly sliced into rounds
- 4 sheets of plain toasted seaweed snacks, cut into thin strips (I used the Gimme brand)
- ½ ripe avocado, peeled and sliced
- 2 tbsp toasted sesame seeds
- ¼ cup mayonnaise (vegan, if desired)
- 1 tsp toasted sesame oil
- 1 tbsp tamari (gluten-free, if required)
- 2 tsp unseasoned rice wine vinegar
- 1 tsp maple syrup
- 1 tsp spicy sauce (such as Sriracha or Sambal - optional)
- In a small pot, combine the rice with 1¾ cups of water, ½ teaspoon of salt, and the teaspoon of coconut oil. Bring to a boil over high heat. Once boiling, reduce heat to low, stir once, and cook (covered) until rice is tender and water is absorbed, about 45 minutes.
- In a medium bowl, combine the carrots with 2 tablespoons of rice wine vinegar, 2 tablespoons of water, ½ teaspoon of salt and 1 teaspoon of maple syrup. Stir it all together, then set aside to allow carrots to marinate.
- Prepare the sauce, following instructions below.
- Once the rice is cooked, allow to cool uncovered for a few minutes, then fluff with a fork and transfer to serving bowls. Top the bowls with some of the carrots, cucumber, avocado, toasted seaweed, sauce, and sesame seeds, and dig in!
- Combine all ingredients in a medium bowl, and stir or whisk until smooth and creamy. Keep in fridge until ready to serve.