Brown Rice Sushi Bowl

Gluten-free, Vegetarian, Vegan, Dairy-free
YIELDS: 4 servings



  • 2 cups cooked short grain brown rice
  • ½ cup cucumbers, julienned
  • ½ cup carrots, julienned
  • ½ cup cabbage, julienned
  • 1 avocado, cubed
  • 2 sheets Nori, ripped
  • 2 Tbsp pumpkin seeds


  • ¼ cup organic soy sauce
  • ½ tsp wasabi powder
  • ½ tsp mirin


Whisk together sauce and mix in with rice and veggies. Top with pumpkin seeds for garnish.

Submitted by Sara Glassman of Vine Dining, March 2014.

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