[ad_1]
My take on a poke bowl—seaweed sushi rice, spicy tofu, pickled garlic, avocados, pickled radish, carrots, and dried seaweed! What would your go-to toppings be? ?
__
Also, I’ll share the recipe below and steps on how I prepare the sushi rice! I love making sushi rolls too but didn’t have much time (and it tends to get messy) so decided to create a bowl instead!
__
Anyway, hope you all have a great week ahead! I can’t believe we’re already halfway through the month. ?
__
Japanese Sushi Rice
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
__
Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water.
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour.
6. Use for sushi rolls or in a bowl!
__
.
.
.
.
.
.
.
.
.
#vegan #f52grams #manilavegans #onthetable #veganfoodie #homemadefood #foodphotos #pokebowl #foodstagram #plantbased #beautifulfood #eattheworld #instavegan #eatdelicious #veganfoodshare #foodphotography #foodblogfeed #foodstyling #heresmyfood #plantbased #veganbowl #cleaneats #foodies #eattheworld #feedme
[ad_2]
Source
