Sushi Bowl

This recipe makes 4 servings:

• 1 cup dry brown rice, cooked (1.5 cups water to 1 cup rice, simmer for 35 min)
• 1 carrot, shredded
• 1 cucumber, sliced or diced
• 4 avocados
• Nori sheets (2+ per bowl, as needed)
• Kelp granules, sesame seeds, salt & pepper
• Homemade hummus:
• 15 oz chickpeas
• 2 Tbsp tahini
• 2 garlic cloves
• Juice of 1/2 lemon
• Salt
• Water for consistency, as needed
• Process everything together in food processor.
• Miso Ginger Dressing:
• 1 tbsp yellow miso
• 1 tbsp tamari
• 2 tsp rice vinegar
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1/2 cup water
• Whisk all ingredients together, add more of any ingredient to your taste
• Hot sauce (optional)

Method:
Make rice and set aside to cool, and make miso ginger dressing & hummus while rice cooks. Chop the veggies. Once rice is cool, mix it with the miso ginger dressing and separate into four bowls. Top rice with seasonings to your liking, and then add shredded carrot, cucumber, dollop of hummus, and nori sheets. Add avocado right before serving and top with sriracha as desired.