Kale and black sesame sushi bowl from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 140) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spring greens for kale, agave syrup for honey, tamari for soy sauce, and toasted white sesame seeds for black sesame seeds.

  • aeybkme on May 29, 2023

    This is delicious, the seaweed kale is fantastic!

  • VineTomato on June 29, 2018

    I’m in a debate with myself on whether or not I can tick the ‘I’ve cooked this’ box. It certainly inspired a wonderful dinner which I will make again. I used black rice instead of brown rice, skipped the kale and added smoked salmon slices - absolutely wonderful. I only added the smoked salmon as we had left overs to use up but it worked well and I’d probably keep it in if our other dishes had been mostly plant based that week. The vinegar gives the dressing a slightly odd flavour which we enjoyed and I love that it has no oil which speaking in terms of calories makes way for more avocado! Fun this "trying to eat healthy and lose weight" stuff - kind of.

  • MmeFleiss on October 12, 2016

    I used a 7 grains mix instead of the sushi brown rice but otherwise made it as written. I was so surprised by how good this was! I was so convinced my picky husband was going to complain about this being too weird, but he ate his while bowl and even said that it was good.

  • lilham on June 05, 2016

    I used spring green and honey, and substituted broad beans for the edamame. We aren't vegetarians so I also added a little bit of fish fingers for the kids. (It sounds strange but it works. Think English katsu). Both my 5 and 1 year old loved the fish fingers with sweet rice, broad beans and pomegranate seeds. A lovely warm weather lunch.

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