Sushi or sashimi is one of my favorite foods to have when I’m out somewhere either from the restaurant or from the sushi roll take-away shops. It’s relatively healthy, gluten-free, easy on the go food. For deconstructed sushi bowl, you probably need rice, avocado, nori, etc that you normally see in sushi roll. I made my own twist putting in my kimchi, beans instead of rice and soy-tahini dressing instead of wasabi-soy dressing. The recipe is flexible and should be adjusted based on what you have on hand when you create your own flavourful sushi bowl. Chop your favorite vegetables and protein and throw them on top of complex carbs in a bowl. It is an easy way to eat clean, nourishing and healthy.
Ingredients
1/2 cup cooked chickpeas
1/2 cup cooked soybeans
1/2 cup grated carrot
1/2 cup sliced cucumber
1/2 cup shredded lettuce
1 bok-choy
radish kimchi
100g smoked salmon
coriander
For Soy-Tahini dressing
1 tsp of tahini paste
1 tsp of apple cider vinegar
1 tsp of honey
1 tsp of soy sauce1 tsp of sesame oil
1 tsp of sesame seeds
salt and pepper to taste
Rinse and boil pre-soaked beans for 20 minutes until cooked. In the mean time, prepare other vegetables and make a dressing. Drain the beans and assemble the salad. Drizzle a dressing over the salad before serve.
