Don’t worry, I did not forget about Annie’s Monday Meal Challenge! Usually, when we make a sushi bowl we make a dressing for it, but have you ever tried Bragg’s salad dressings…they are delicious!! So we tried using the Ginger Sesame dressing on our sushi bowl this time and it turned out great!
Sushi Bowl
cooked short grain brown rice
chopped broccoli
chopped cucumber
grated carrot
chopped avocado
diced tofu
Bragg’s Ginger and Sesame dressing
tamari
toasted sesame seeds or gomashio
shredded up toasted nori
~cook some short grain brown rice
~lightly fry the tofu in a dash of sesame oil in a frying pan over medium high heat for several minutes
~chop and grate your veggies
~if your nori is not pre toasted you can put the sheet into a dry cast iron skillet for a few seconds to toast them
~mix chopped veggies, tofu, and rice
~season to taste with Bragg’s Ginger and Sesame dressing, as well as, some tamari
~sprinkle on top with shredded toasted nori and gomashio
This is really a versatile meal. You can switch up what veggies you use and alter what dressing you use, which can be fun. It can also be served either warm or cold, and makes for some delicious leftovers for lunch, so make sure to make a little extra!
For some more recipes check out knitterMama, Young Ones, Chicken Counting, Unearthing this Life, and of course, Once Upon A Parent.
…and here’s a yummy portobello dish I’ve spotted over here.
Enjoy!
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