Sushi Roll Car-Bowl-Hydrate

Article written and reviewed by Kylie Buckner, RN, MSN
Published March 3, 2020
Sushi-Roll-Car-Bowl-Hydrate

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Car-Bowl-Hydrate Recipe

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AuthorKylie Buckner, RN, MSN
DifficultyBeginner

When adopting a plant based diet, it sometimes feels like you're "giving up" certain foods. For example- sushi often comes up. This is a flavor combination that you can easily transform so you can enjoy a plant based version of your favorite sushi roll. In this week's recipe, we are deconstructing a sushi roll to take it to the next level by adding these incredible ingredients to your bowl. Using the flavors of rice wine vinegar, ginger, garlic, and shiitake mushrooms, you can enjoy the experience of a sushi roll right in your own home!

Excellent source of Vitamins A, C, K, all B vitamins, B12, Iron, Copper, Zinc, Magnesium, Manganese, Potassium, Phosphorous,

Photo from Heather Brock from @awakeneddiabeticwarrior.

Yields2 ServingsCategory,
Prep Time30 minsCook Time10 mins

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Ingredients
 1 cup Purple Potatoes- cut into 1 inch piecesRoasted, boiled, or Steamed
 ½ cup Brown RicePrepared- steamed, boiled, etc.
 1 cup Cucumbers, diced
 1 cup Carrots, shredded
 1 cup Shiitake mushrooms, chopped
 2 Dried Nori sheets
 1 tbsp Rice Wine Vinegar
 1 tsp Ginger, grated
 2 garlic cloves, minced
 1 tsp Wasabi paste (Optional)

[/one_half_first]

[one_half_last]

Directions
1

Peel and slice potatoes into 1/2 inch pieces.

2

Roast potatoes at 400 for 20 minutes or boil potatoes in boiling water for 5-7 minutes until soft.

3

Prepare brown rice according to package instructions.

4

Grate carrots.

5

Dice or slice cucumbers into long ribbons.

6

Chop shiitake mushrooms.

7

Chop green onion.

8

Break Nori paper in small pieces to add to bowl.

9

Combine rice wine vinegar, garlic, ginger (freshly grated or ginger powder), and wasabi paste (optional) to make a dressing for your bowl.

10

Arrange rice, potatoes, vegetables, green onion and nori paper in your bowl.

11

Add dressing to taste, mix, and enjoy!!!

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Nutrition Facts

Serving Size 1 bowl

Servings 2


Amount Per Serving
Calories 474
% Daily Value *
Total Fat 3.5g6%
Total Carbohydrate 107g36%
Dietary Fiber 14g57%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 1 cup Purple Potatoes- cut into 1 inch piecesRoasted, boiled, or Steamed
 ½ cup Brown RicePrepared- steamed, boiled, etc.
 1 cup Cucumbers, diced
 1 cup Carrots, shredded
 1 cup Shiitake mushrooms, chopped
 2 Dried Nori sheets
 1 tbsp Rice Wine Vinegar
 1 tsp Ginger, grated
 2 garlic cloves, minced
 1 tsp Wasabi paste (Optional)

Directions

Directions
1

Peel and slice potatoes into 1/2 inch pieces.

2

Roast potatoes at 400 for 20 minutes or boil potatoes in boiling water for 5-7 minutes until soft.

3

Prepare brown rice according to package instructions.

4

Grate carrots.

5

Dice or slice cucumbers into long ribbons.

6

Chop shiitake mushrooms.

7

Chop green onion.

8

Break Nori paper in small pieces to add to bowl.

9

Combine rice wine vinegar, garlic, ginger (freshly grated or ginger powder), and wasabi paste (optional) to make a dressing for your bowl.

10

Arrange rice, potatoes, vegetables, green onion and nori paper in your bowl.

11

Add dressing to taste, mix, and enjoy!!!

Sushi Roll Car-Bowl-Hydrate

About the author 

Kylie Buckner, RN, MSN

Kylie Buckner, RN, MSN has over 18 years of nursing experience, and is the Director of Lifestyle Change at Mastering Diabetes. She has a master's degree in nursing education and loves using her background to support people reversing insulin resistance through a low-fat, plant-based, whole-food lifestyle. Kylie has been following a plant-based diet for over 8 years and is a certified yoga instructor. She uses all of her experience to teach about the connection between lifestyle choices and health. She has an in-depth understanding of the challenges of adopting a plant-based lifestyle and is committed to empowering people to make simple lifestyle changes. She lives in Costa Rica with her husband, Dr. Cyrus Khambatta and their two adorable cats, Mew and Blu.