Vibrant Edamame Sushi Bowls
Elevate your mealtime with these Vibrant Edamame Sushi Bowls, a perfect fusion of flavors and textures. This dish features nutty brown rice as a base, topped with protein-rich edamame, fresh vegetables, and creamy avocado, all drizzled with a zesty ginger-miso dressing. It’s not just a meal; it's a celebration of freshness in a bowl. Ideal for lunch or dinner, these bowls are nutritious and can be customized with your favorite toppings. Whether shared with family or savored alone, make these bowls a staple in your kitchen.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
brown rice
1 1/2 cups (Rinsed and drained)
water
3 cups (N/A)
frozen shelled edamame
1 cup (Cooked according to package directions)
nori sheets
3 sheets (Toasted and crumbled)
medium carrot
1 (Shredded)
green onions
3 (Thinly sliced)
orange juice
1/2 cup (Freshly squeezed or store-bought)
yellow miso
2 tablespoons (N/A)
fresh ginger
1 tablespoon (Minced)
rice vinegar
1 tablespoon (N/A)
red chili pepper flakes
1/4 teaspoon (N/A)
ripe avocado
1 (Pitted and cubed)
micro greens
1 cup (N/A)
sesame seeds
2 tablespoons (Preferably toasted)
Instructions
1
In a medium saucepan, add 1 1/2 cups of brown rice and 3 cups of water. Bring to a boil, reduce the heat to low, and cover. Let it simmer for about 25 minutes, or until the rice is tender. Once cooked, remove from heat and let it cool to room temperature.
2
Prepare the edamame by following the package instructions. Once cooked, set it aside to cool.
3
Toast the nori sheets one at a time in a dry skillet over medium heat until they become fragrant and slightly crispy. Once toasted, crumble or chop the nori into small pieces to add a crunchy texture to your bowls.
4
In a large mixing bowl, combine the cooled rice with the cooked edamame, crumbled nori, shredded carrot, and thinly sliced green onions. Mix gently to incorporate all the ingredients.
5
To make the ginger-miso dressing, combine the orange juice, yellow miso, minced ginger, rice vinegar, and red chili pepper flakes in a blender. Blend until the mixture is smooth and creamy.
6
Drizzle the ginger dressing over the rice mixture and toss gently to ensure everything is evenly coated.
7
Divide the sushi rice mixture among four serving bowls. Top each bowl with cubed avocado, a handful of microgreens, and a sprinkle of toasted sesame seeds for added crunch and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the base of the Vibrant Edamame Sushi Bowls?
The base of these sushi bowls is 1 1/2 cups of nutty brown rice.
How much water is required to cook the brown rice?
You will need 3 cups of water to cook the 1 1/2 cups of brown rice.
Is the edamame used in this recipe fresh or frozen?
The recipe calls for 1 cup of frozen shelled edamame, cooked according to package directions.
How do you prepare the nori sheets for the bowls?
Toast 3 nori sheets in a dry skillet over medium heat until fragrant and crispy, then crumble or chop them into small pieces.
What vegetables are mixed directly into the rice?
Shredded carrots and thinly sliced green onions are mixed into the rice base.
What ingredients are in the ginger-miso dressing?
The dressing contains orange juice, yellow miso, minced fresh ginger, rice vinegar, and red chili pepper flakes.
How is the ginger-miso dressing prepared?
Combine all the dressing ingredients in a blender and blend until the mixture is smooth and creamy.
What are the final toppings for the sushi bowls?
Each bowl is topped with cubed avocado, a handful of microgreens, and a sprinkle of toasted sesame seeds.
How many servings does this recipe provide?
The instructions indicate the mixture should be divided into four serving bowls.
Is this recipe suitable for vegans?
Yes, the recipe is noted as having a vegan option and contains no animal products in the primary ingredients.
How long does the brown rice need to simmer?
The brown rice should simmer for about 25 minutes or until it is tender.
What type of miso is used for the dressing?
The recipe specifies 2 tablespoons of yellow miso.
Can I use store-bought orange juice for the dressing?
Yes, you can use either freshly squeezed or store-bought orange juice.
Is the rice served hot or cold?
The rice should be allowed to cool to room temperature before assembling the bowls.
How much ginger is needed?
The recipe requires 1 tablespoon of minced fresh ginger.
Are the sesame seeds toasted?
Yes, the recipe recommends using 2 tablespoons of preferably toasted sesame seeds.
What is the preparation for the avocado?
The avocado should be pitted and cubed before being placed on top of the bowls.
What does the nori add to the dish?
Toasted nori adds a fragrant aroma and a crunchy texture to the sushi bowls.
Is this recipe considered spicy?
It contains 1/4 teaspoon of red chili pepper flakes, which adds a mild heat to the dressing.
What type of rice vinegar should I use?
Standard rice vinegar is used to provide acidity to the ginger-miso dressing.
How much microgreens are used per recipe?
The recipe calls for 1 cup of microgreens to be distributed across the bowls.
How do you mix the dressing with the rice?
Drizzle the dressing over the rice and vegetable mixture and toss gently to ensure even coating.
What should I do with the carrots before adding them?
The carrots should be shredded before being mixed into the rice.
Can I customize the toppings?
Yes, the description suggests these bowls can be customized with your favorite toppings.
What is the texture of the ginger-miso dressing?
Once blended, the dressing should be smooth and creamy.
How should the green onions be prepared?
Three green onions should be thinly sliced for the recipe.
Is the brown rice rinsed before cooking?
Yes, the ingredients list specifies that the rice should be rinsed and drained.
What tags are associated with this recipe?
Tags include healthy, vegetarian, asian-inspired, quick meal, and nutritious.
What is the main protein source in this bowl?
The edamame serves as the primary protein-rich ingredient in this dish.
Can this be served for lunch or dinner?
Yes, the recipe is described as ideal for either lunch or dinner.