If there’s one thing that this pandemic has taught us it’s that we can very easily put on the pounds if we aren’t careful. In fact, experts have predicted that with the pandemic calming down there is going to be an influx of people hitting the gym because they put on so much weight during the pandemic. A recent study showed that women packed on more pounds during the pandemic than men. But both had equally growing waist lines.
If you’re among the many trying to lose weight and are looking for some healthy recipes to try in your RV, give this vegetable sushi bowl a shot. It’s delicious and full of veggies to keep you healthy.
- 2 cups brown sushi rice
- 3 cups water
- 1 pinch of salt optional
- 4 teaspoons sugar
- 3 ½ ounces rice vinegar
- 2 teaspoons salt
- ½ lb asparagus chopped into approx. 2 in pieces, blanched
- ½ lb sugar snap peas blanched
- 1 avocado peeled and sliced
- half of a cucumber thinly sliced
- 1 cup micro greens
- 1 cup sprouted seeds optional
- black and white sesame seeds for garnish
- Nori seaweed sheets optional
- Pea Ginger Sesame dressing
- 1/2 cup frozen peas microwaved until warm
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoons unsalted tahini
- 2 tablespoons soy sauce or tamari
Prepare the rice according to package directions. (I use my rice cooker, though you can easily do it on the stove top.)
While the rice is cooking, prepare the sushisu, veggies, and dressing.
For the sushisu, simple mix the sugar, rice vinegar, and salt together until the sugar and salt are completely dissolved. You can put it over low heat to help speed up the process if you would like.
Place all of the dressing ingredients into a food processor and pulse until smooth. Set aside.
Thinly slice the cucumber and peel and slice the avocado. Set aside.
To prepare the asparagus, set aside a large bowl of ice water. Fill a sauce pan with water and bring it to a boil. You may season the water with a pinch or two of salt if desired. Place the asparagus into the boiling water until tender, 2-4 minutes depending on the thickness. Remove with a slotted spoon and immediately plunge into the ice water for one minute or so to stop the cooking process. Remove from water and set aside.
Follow the same blanching process for the sugar snap peas, but only let them sit in the boiling water for about one minute before transferring them to the ice water.
When the rice is finished cooking, place into a shallow bowl to help it cool faster. Once it has mostly cooled, mix in the sushisu.
Place a bed of rice in four bowls and arrange the toppings and dressing on top of the rice to serve. Serve with sheets of nori for hand rolling sushi if desired.
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