Japanese · Lunch
Pickled Vegetable and Rice Bowl
A cold Japanese rice bowl built on sushi rice topped with quick-pickled daikon, cucumber, carrot and napa cabbage, finished with sesame seeds, nori strips and a rice vinegar-sesame oil dressing. Light, tangy and vegetable-driven, served as a standalone meal.
$4
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
8.2gProtein
6.8gFat
75.3gCarbs
11.1gSugar
5.8gFiber
880mgSodium
0mgChol
1gSat Fat
520mgPotassium
92mgCalcium
2.3mgIron
0mcgVitamin B12
28mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
herb-salt
vegan
low-calorie
Instructions
1
Prep
Combine the rice vinegar, sugar and salt in a bowl. Add the daikon, cucumber, carrot and napa cabbage; toss to coat evenly.
2
Wait
Let sit at room temperature 20 minutes until vegetables turn slightly translucent and taste tangy.
3
Build
Spoon the cooked sushi rice into a bowl and spread in an even layer using the back of a spoon. Drain the pickled vegetables lightly and pile them over the rice.
4
Plate
Drizzle with sesame oil, then scatter sesame seeds, nori strips and sliced scallion over the top. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g quick-pickled daikon and cucumber
- 1 1/2 cup360g cooked sushi rice
- 11 small carrot
- 1/2 cup70g napa cabbage
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
- 22 scallion
