absolutely avocados April 23, 2013

Vegetarian Avocado Sushi Rice Bowls

There are a few people that, if they asked me to do just about anything, I’d be on board without thinking twice. Gaby is one of those folks – she’s so stinkin’ sweet and thoughtful…and she’s the one who spearheaded the Bake Sale that I’m so involved in these days. When she emailed asking if I’d take part in a virtual fiesta to celebrate the release of her cookbook, Absolutely Avocados, I was in. Every recipe has avocado in it somewhere (sign me up immediately), Gaby did all the recipes and the book was shot & styled by two really amazing guys.

Flipping through the book, there are a lot of recipes that are vegetarian or pescatarian-friendly. One in particular caught my eye. It’s one of the last in the book and it’s Gaby’s version of “when I’m alone” food – I’d just recently talked about that on the blog…and my recipe included avocados, too. It’s not that the men in our lives wouldn’t like this but my carnivorous better half would say “it needs more sausage”. This Vegetarian Avocado Sushi Bowl is absolutely in my “solo dinner” wheelhouse – you can use it as a fridge cleaner dinner and include the veg that you have around the house. The ingredients are easy to shop for and most will have them in their fridge and pantry. It’s filling and healthy and so tasty – I smooshed it all together and ate it with a bit of diced Thai red chili and some Sriracha. I felt nourished and happy and didn’t miss not having protein in it at all. If you wanted to amp it up a bit, you could always add some shrimp or tofu to this, as well.

Vegetarian Avocado Sushi Bowls – serves 4 – recipe from Absolutely Avocados by Gaby Dalkin

  • 1 cup sushi rice
  • 1 Hass avocado
  • 1 cup shredded green cabbage (savoy recommended)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced carrots
  • 1/4 cup finely sliced scallions
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (agave could work here, too, if you’re keeping it vegan)

- Cook the sushi rice according to the package directions. Transfer it to a large bowl. Cover the rice with a slightly damp kitchen towel and set aside.

- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2″ dice. Transfer to a large bowl. Add the cabbage, red bell pepper, carrots, scallions and chives to the avocado and toss to combine.

- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Fluff the rice with a work. Add the chopped vegetable mixture and drizzle with the prepared dressing. Divide among bowls and serve immediately.

 

Comments

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Margot May 30, 2013 01:05 pm

I love avocados. I wandered over here from Fine Cooking and had to buy the cookbook. Love the blog too. It seems to cover everything I’m into these days!

Tess @ Tips on Healthy Living Aug 21, 2013 04:08 pm

I’m obsessed with avocados, and I’m afraid this recipe will take it to a whole new level. They are so good– and so good for you, so maybe I don’t feel so bad. Thanks for sharing!