I lived in Japan for 6 months and came to love Japanese food during this time. Veggie sushi is one of my all time favorites and I make it at least once a week. I wanted to create a quicker way to create sushi without having to take time cooking rice, rolling, and cutting it. Hence, the Vegan Sushi Bowl was created!
Further Food Nutritionist Commentary:
By Ryan Warren, Nutritionist
Vegan Sushi Bowl
3/4 cup jasmine rice (cooked)
1 orange bell pepper
1 package of roasted seaweed
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon garlic powder
2 teaspoon tamari
1 teaspoon wasabi sauce
- Warm the rice on medium-high heat with lemon juice garlic powder and paprika. Set aside.
- Add veggies on top of rice.
- Use your dipping sauce as needed to drizzle over your bowl.
- Garnish with seaweed if you like!
Per Serving: Calories: 303; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 359mg; Potassium: 621mg; Carbohydrate: 55g; Fiber: 7g; Sugar: 7g; Protein: 8g
Nutrition Bonus: Vit C: 184%;Vit A: 56%;Iron: 17%
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