A few weeks ago I promised you my dear friend Roxane’s recipe for 20 minute vegan sushi bowls. On our summer trip to Canada, we were lucky enough to be served these beautiful bowls by the fabulous chef herself. Roxane adapted the recipe from Jamie Oliver, slashing the cooking time in half so that it truly can serve as an alternative to takeout on busy nights. You may be thinking of school nights, and that makes sense. I’m thinking of the time when we narrowly skirted a reenactment of Night at the Museum at Calgary’s TELUS Spark science center and didn’t have a lot of time to get dinner ready afterward. (By the way, Roxane recommends keeping a jar of the dressing in the fridge to make meal prep even faster. She doesn’t have any advice for keeping your hyper-nerdy behavior in check, and that’s one of the reasons why I love her.)
This weekend I’ll be celebrating birthdays, crossing my fingers for soccer game rainouts, christening my new (and first ever!) waffle iron, indulging in some bulk recycling (helloooo, things adults get excited about!) and testing my resolve. Stay tuned to find out whether I actually follow through on my threat to THROW AWAY EVERYTHING that the rest of the family leaves strewn around the house.
Have a great weekend. See you soon.
Roxane's 20 Minute Vegan Sushi Bowls
Here's a quick and easy weeknight dinner that feels a little bit special. To healthy it up a little extra without slowing it down, substitute quinoa for the sushi rice and cook according to package directions.
- 2 cups sushi rice
- 1/4 cup seasoned rice vinegar
- 1 package extra-firm tofu
- 1/4 cup cornstarch
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups shelled edamame
- 2 ripe avocados, sliced
- 1 Persian cucumber, diced
- 1/2 cup pomegranate seeds
- A few sheets toasted nori, torn into pieces
- 1 recipe Sushi Bowl Dressing, below
Sushi Bowl Dressing
A light and citrusy dressing to accompany Roxane's sushi bowls. You'll have extra to use on salads (or another round of sushi bowls -- yes please) throughout the week.
- Juice of 1 lemon
- Juice of 1 orange
- 2 tablespoons mild tasting honey (or agave if vegan)
- 2 tablespoons reduced sodium tamari
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
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