Sushi bowl with toasted nori, avocado, and brown rice from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

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Notes about this recipe

  • Rutabaga on January 17, 2017

    I made the sauce as written this time, and only mixed 1/3 cup of dressing into the rice (white rice this time). That seems about perfect to me. Both my husband and five-year-old preferred adding additional plain soy sauce rather than more dressing atop their bowls. I served them with avocado, toasted chickpeas, furikake, shichimi togarashi, and green onion.

  • Rutabaga on November 07, 2015

    This is a fun make-it-what-you-want meal. I would not, in the future, alter Swanson's dressing ingredients, however; lacking an orange, I used two Meyer lemons instead, adding a pinch of extra sugar as well. Unfortunately, the dressing was a little too acidic in flavor. Having made the additional mistake of stirring all of the dressing into the rice, I discovered too late that it was too sour for our four-year-old to want to eat. Sweet orange juice is definitely needed for the right balance. Instead of tofu, I used up some fall vegetables I had on hand, and served it with sauteed sliced kale stems and tiny sweet potato cubes.

  • TrishaCP on June 21, 2013

    Really tasty- I love the brightness of the dressing, and the flexibility to dress the bowl per the recipe, or with vegetables of your choice. I would definitely not substitute the avocado though- it was creamy and perfect with the citrus.

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