Sushi Bowls

Sushi Bowls, also known as "Poke Bowls", are deconstructed sushi rolls, with sweet and tangy rice, marinated tomato “tuna”, edamame, and fresh juicy mango. A light and healthy meal featuring various textures and flavors, with no rolling required!

Sushi Bowls

Course

Main Course
Prep time

20 Mins
cook time

20 Mins
servings

2
Author

@herbivoreskitchen
Video & Images by

@anettvelsberg

Ingredients

1 cup Lotus Foods Organic Jade Pearl Rice™
5 Roma tomatoes, washed
¼ cup tamari
1 tsp garlic, finely minced or crushed
1 tsp fresh ginger, finely minced
2 tbsp maple syrup
1 cup edamame, steamed & cooled with a cold-water rinse
1 small mango, peeled & cubed
2 tbsp rice vinegar, unseasoned
1 tbsp sugar
1 tsp salt

Garnish

sesame seeds
¼ nori sheet, torn into fine pieces

product used in the recipe

Organic Jade Pearl Rice™

1

Cook rice per directions on package.
2

Wash tomatoes and cut a shallow cross hatch in the top of each. Briefly blanch in boiling water for 1-3 mins, until the skins start to peel. Remove from boiling water and place in an ice bath.
3

While tomatoes are cooling, combine tamari, garlic, ginger and maple syrup.
4

Peel skin from tomatoes, then slice into quarters lengthwise. With a sharp knife, remove seeds and slice into small pieces. Marinate seedless tomato pieces in tamari marinade.⁣
5

Prepare edamame and mango.
6

Combine rice vinegar, sugar, and salt in a small pot. Bring to a boil and whisk until salt and sugar are dissolved. Add to cooked rice and allow to cool.
7

Strain and save tamari marinade from tomatoes. Bring to a simmer in a small pot until reduced to a sticky syrup.
8

Divide cooked rice between bowls. Top with tomatoes, mango, and edamame. Drizzle with the sweet soy sauce. Top with sesame seeds and nori.