A very tasty colourful vegan version of a chirashi sushi bowl, with sweet roasted aubergines and black rice which is low glycemic and tastes delicious… this super healthy bowl is perfect for a vegan dinner or with sashimi if not.
4 baby aubergines
1 avocado peeled stoned and cut into slices
spring onions chopped or finely julienned
1/2 cup of cooked edamame beans
1/4 cup of pink pickled onions (in the list of recipes)
1/4 cup of quick pickled red cabbage, also in the list of recipes
1 tablespoon of black sesame seeds
2 cups of cooked black rice
nori strips (optional)
1/2 – 1 teaspoon of maple syrup
1 tablespoon of Tamari
1 teaspoon of olive oil
1 teaspoon of toasted sesame oil
a touch of wasabi to taste (check for gluten)
Cook the aubergines by cutting in half lengthwise, using my Roasted Sticky Aubergine recipe in the list of recipes, and cook for about 20 mins turning halfway through with the cut side down first then turn over and baste with the sauce for the last ten minutes. Chop the little stalks off the ends before serving as they are inedible.
Make the dressing by whisking all the dressing ingredients together.
Put the rice in serving bowls and place all the avo, aubergine, spring onions, pickled red onions and pickled cabbage on top in sections. Sprinkle with the sesame seeds and strips of nori and serve with the dressing.
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