Vegetarian Avocado Sushi Bowls



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.