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Raw Fusion Sushi Bowl

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1

Ingredients

Vegetables+Base Ingredients

  • 5 mini bell peppers or 1 large
  • 3 nori sheets torn or cut into very thin strips with scissors
  • 1 portobello mushroom cap
  • 1 cup quinoa soaked overnight and rinsed
  • 2 green onions
  • 2 cucumbers
  • 1/4 cabbage
  • 1/4 sweet onion marinated in lemon juice and coconut nectar or maple syrup

Sauce

  • A small piece of ginger you can always add more later if you'd like
  • 1 garlic clove
  • 1 zucchini or yellow squash
  • 1 tbsp tamari or coconut aminos if using coconut aminos, add a pinch of salt to the ingredients
  • 1 tbsp coconut nectar
  • 1 teaspoon Eden organics mustard
  • Optional: 1 tbsp tahini

Instructions

For the veggies+base

  • First, thinly slice your onion and place it in a bowl with a small amount of lemon juice (from about 1/2 of a lemon) and a teaspoon of coconut nectar or maple syrup. This makes caramelized onions.
  • Cook quinoa by placing 1 cup soaked rinsed and drained quinoa in 2 cups boiling water.
  • Return to boil, then simmer for about 20 minutes, or until all water is absorbed.
  • Take quinoa out of the pot and place in a bowl.
  • Add a very small amount of water to your pot or pan (about 1/2 cup), and lightly sautee mushroom for about 10 minutes or until it turns slightly brown. This will bring out its healthful properties.
  • Chop all veggies and place on a plate. Chop the cabbage very thinly, and mix with sauce ingredients by hand, massaging them into the cabbage to soften it.
  • Cut nori strips with scissors thinly.

For the sauce

  • Whisk all ingredients together (along with minced garlic and ginger), and add them to your thinly chopped cabbage to massage.
  • If you don't have a grater for the ginger, you can just blend all sauce ingredients.
  • Then mix with the rest of the veggies and the quinoa.