Black Rice Sushi Bowl + Dynamite Sauce
- 1/2 cup black rice
- just under 1 cup water or vegetable broth
- 1 – 2 carrots, julienned
- 1/2 cucumber, julienned
- 1 avocado
- 1/2 cup alfalfa sprouts, or sprouts of choice
- 3 radishes, sliced
- nori sheet, cut into strips
- sesame seeds, to garnish
- 4 tablespoons (1/4 cup) tahini
- 6-7 tablespoons water
- juice of 1/2 small lemon or splash of apple cider vinegar
- 2 – 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
- pinch of salt
Rinse rice well under cool running water using a fine mesh sieve. In a small sauce pan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.
In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.
To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!
If you don’t have tahini on hand, use any vegan mayo of choice, about 1/2 cup + a tablespoon or so of water to thin if needed. Omit the lemon/vinegar juice.
Change up the vegetables using colored bell peppers, pan seared julienned shitake mushrooms, shredded purple or green cabbage, peas shoots, etc.
Add in some cubed tofu or edamame for added protein.