The rice we made tasted just like it was from a Japanese restaurant but of course, I made way too much. Thus, this sushi bowl was born. I added sliced avocado & mango, shelled edamame beans, roasted sweet potato, sliced up dried seaweed (left over from making the sushi rolls), and topped with sesame seeds and organic pickled ginger. Drizzle with a little soy sauce before eating and there you have it – sushi in a bowl!
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Hi friends! Today I came up with an easy solution to using leftover sushi rice – a sushi bowl! Yes I know I have a mild obsession with all things BOWLS, but I swear it is the best way to use up ingredients you have on hand in the kitchen and everything always seems to taste better in a bowl!
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On super bowl Sunday, my hubby and I attempted to make homemade sushi. While it turned out delicious, our sushi wasn’t the prettiest you’ve ever seen. I am honestly terrible at rolling, my hubby actually did all the rolling and by the last roll he finally got the hang of it. I think we need a little more practice before I photograph our results though, lol.
Did you make this recipe?
Tag @theroastedchickpea on Instagram
and hashtag it #sushibowl
