If you’re looking for a quick and refreshing weeknight meal, you really can’t go wrong with a sushi bowl. It’s all the flavor of sushi without fiddling with rolling things up.
I used this recipe as a starting point. But made a few alterations, as is my way. I left out the seafood, and added sliced roasted red peppers. I also mixed up some tamari (you can use soy sauce) with wasabi to drizzle over my rice, like I would dip my sushi into. You can use vegan mayo in the sriracha mayo to make it vegan, and include a squeeze of garlic to give it a little extra kick. I also added some pickled ginger to our bowls. And – most importantly! – I added broccoli microgreens on top.
While the rice cooked, I sliced the vegetables and made the sauces. It was over almost before it started! I served all of the toppings up in little piles on a cutting board, for everyone to assemble their bowls just how they like them. I love taking this approach when feeding kids – it gives them choice over what they’re eating. And when everyone gets to make their bowl how they like it, they think your cooking is brilliant!