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PREP TIME: 45 minutes (not including
time to cook rice and make Lemongrass
Tofu or Chile-Roasted Tofu)
ACTIVE TIME: 15 minutes
sushi bowl
1 large or 2 small watermelon radishes,
thinly sliced (see Tip)
Salt to taste
3 cups cooked white sushi rice (or shortgrain black rice)
Lemongrass Tofu or Chile-Roasted Tofu
3 small carrots, peeled and julienned
1 cucumber or ½ English cucumber, thinly
1 avocado, pitted, peeled, and thinly sliced
1 or 2 nori sheets
¼ cup sliced green onions (green and white
Pickled ginger
Black and/or white sesame seeds
3 tablespoons gluten-free tamari
2 tablespoons brown rice vinegar
1 tablespoon mirin
1. Ten minutes before serving, lay out the radish slices on a few paper towels. Sprinkle with salt and let
them drain until ready to serve.
2. Divide the rice between two bowls. Top with pieces of tofu, carrots, cucumbers, radishes, and
3. Slice the nori sheet in half lengthwise. Slice each half widthwise into thin strips. Top each bowl with
the nori strips, green onions, a bit of pickled ginger, and sesame seeds.
4. Combine the tamari, vinegar, and mirin in a small cup or bowl. Drizzle over each bowl. Serve
immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
If you can’t find watermelon radishes, you can use 5 or 6 regular radishes, very thinly sliced.