Brown Rice Sushi Bowl With Sprouted Seeds & Pickled Radishes

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14 Ingredients

Number of servings

Pickled Radishes

1teaspoons fine sea salt
1/2 cup rice wine vinegar
40grams granulated sugar
4 watermelon radishes, washed, trimmed, and finely sliced

4teaspoons salt
160grams sprouted short-grain brown rice
1/2 cup rice wine vinegar
4teaspoons sugar
1tablespoons sprouted pumpkin seeds
1tablespoons sunflower seeds, sprouted
1tablespoons sprouted sesame seeds
5grams dried seaweed sheets, 2.5 cm piece
1 cucumber, halved, deseeded, and finely sliced
1/2 small small avocado, sliced

Method

Step 1 of 5

To make the pickled radishes, whisk together the vinegar, sugar, and salt in a small bowl until the sugar has dissolved. Pack the radishes into a small jar, pour the vinegar mixture over them until completely covered, and seal. Refrigerate for at least 1 hour before using. (These will keep in the refrigerator for up to 1 week.)

Step 2 of 5

Place the sprouted brown rice in a medium heavy-based saucepan and cover with 240ml of cold water. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 15-20 minutes, until all the water has evaporated and the rice is nearly tender.

Step 3 of 5

Put the vinegar, sugar, and salt in a small saucepan and heat, whisking, until the sugar is just dissolved. Mix the dressing into the rice and let its it, covered, for 5 minutes.

Step 4 of 5

Mix the sprouted pumpkin seeds, sunflower seeds, and sesame seeds into the warm rice. Set aside 1-2 of the seaweed sheets and crumble the rest over the rice. Mix well to combine.

Step 5 of 5

Turn the warm rice mixture into a serving bowl and top it with the cucumber, avocado, and a few slices of the pickled radishes. Crumble the remaining seaweed sheets over the top and serve.