Umami Glow Bowl
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.
Servings 3
Calories 422kcal
Equipment
- Small screw-top jar or a small bowl and whisk
- Chef's knife
- Cutting board
- Vegetable peeler or box grater
- 3 wide, shallow serving bowls
- Measuring cups and spoons
Ingredients
For the Bowls
- 1.5 cups cooked short-grain brown rice cooled
- 0.75 cup shelled edamame thawed
- 1 small avocado approx. 150g, cubed
- 0.75 cup shredded carrots
- 0.75 cup thinly sliced radishes
- 0.75 cup toasted nori sheets crumbled or cut into strips
For the Mirin-Ginger Vinaigrette
- 2 tbsp low-sodium soy sauce tamari
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tsp freshly grated ginger
For Garnish
- Toasted white and black sesame seeds
Instructions
- Shake the Vinaigrette : In the 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 the vegetable peeler or grater, shred the carrots. With the chef's knife, slice the radishes into thin, crisp rounds. Set aside.
- Ready the Creamy & Savory Elements : Just before you plan to serve, 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 approximately 2 tablespoons of the mirin-ginger vinaigrette over each bowl. Finish by scattering the crumbled nori and a generous 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: For extra protein, add a portion of baked tofu, seared tuna (for a non-vegetarian option), or a handful of chickpeas to each bowl.
Nutrition (per serving, approximate)
Serving Size: 1 bowl- Calories: 422
- Total Fat: 22 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 7.5 g
- Monounsaturated Fat: 9.4 g
- Cholesterol: 0 mg
- Sodium: 448 mg
- Total Carbohydrate: 46 g
- Dietary Fiber: 11 g
- Total Sugars: 5 g
- Includes: 2 g Added Sugars
- Protein: 13 g
- Vitamin D: 0 mcg
- Calcium: 98 mg
- Iron: 2.8 mg
- Potassium: 715 mg
- Vitamin C: 13 mg