Description

Capture the vibrant flavors of a sushi bar without the rolling. This deconstructed bowl pairs a savory mirin-ginger vinaigrette with fresh vegetables, creamy avocado, and hearty brown rice for a satisfying, plant-powered meal.

Ingredients

Scale

For the Bowls

1 ½ cups cooked short-grain brown rice (cooled)
1 ½ cups shelled edamame (thawed)
1 small avocado (approx. 150g, cubed)
¾ cup shredded carrots
¾ cup thinly sliced radishes
¾ cup toasted nori sheets (crumbled or cut into strips)

For the Mirin-Ginger Vinaigrette

2 tbsp low-sodium soy sauce (or tamari)
2 tbsp rice vinegar (unseasoned)
1 tbsp mirin
1 tbsp toasted sesame oil
1 tsp freshly grated ginger

For Garnish

1 tsp toasted white or black sesame seeds

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Instructions

Shake the Vinaigrette: In a small screw-top jar, combine the low-sodium soy sauce, rice vinegar, mirin, toasted sesame oil, and freshly grated ginger. Seal the lid tightly and shake vigorously for 15–20 seconds until the mixture is well emulsified.
Prepare the Crisp Vegetables: Using a vegetable peeler or grater, shred the carrots. With a chef’s knife, slice the radishes into thin, crisp rounds. Set aside.
Ready the Creamy & Savory Elements: Just before serving, carefully cube the avocado. To prevent browning, you can toss it with a few drops of the vinaigrette. Crumble the toasted nori sheets with your hands into bite-sized pieces.
Build the Foundation: Divide the cooled short-grain brown rice evenly, creating a base layer at the bottom of your three serving bowls.
Artfully Arrange Toppings: Arrange the shredded carrots, sliced radishes, thawed edamame, and cubed avocado in distinct sections on top of the rice base.
Garnish and Serve: Drizzle the mirin-ginger vinaigrette evenly over each bowl. Finish by scattering the crumbled nori and a sprinkle of toasted sesame seeds over the top. Serve immediately.

Notes

Make-Ahead Strategy: The vinaigrette can be prepared up to 4 days in advance and stored in the refrigerator. The rice and vegetables (except the avocado) can be prepped and stored in separate airtight containers for up to 2 days. Assemble and dress just before eating for the best texture.
Ingredient Swaps: Feel free to substitute the brown rice with quinoa or cauliflower rice for a different nutritional profile. Sliced cucumber or bell peppers are excellent stand-ins for radishes.
Protein Boost: While the edamame provides plant-based protein, you can also add baked tofu, seared tuna (for a non-vegetarian option), or a handful of chickpeas to each bowl.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 367