KIMCHI RICE BOWL
When the love for kimchi and the love for sushi collide, in bowl form.
This is a simple lunch idea made from leftover sushi rice and everything else I could think of. The best part about it is of course the kimchi and the kimchi fried shiitakes (so good!)
Feel free to substitute the ingredients with whatever you currently have. I would have LOVED to add avo, but that would have meant that I would have had to change and get in the car and move myself… not gonna happen. Also, crispy tofu and cucumber ribbons are also great additions. But this bowl ticked all the boxes nevertheless!
1 cup cooked sushi rice, seasoned with rice vinegar, sugar and salt
1/2 medium sized carrot, cut into ribbons
5-6 sugar snap peas
3 tbsp kimchi
1 tbsp kimchi liquid
1 small candy beetroot, very thinly sliced
2 shiitake mushrooms, thinly sliced
1/8 red cabbage, thinly sliced
nori leaves, for garnish
sesame seeds, for garnish
spring onion, thinly sliced, for garnish
soy sauce, to serve
Cook the shiitakes over medium heat with a bit of oil until browned and tender. Spoon the kimchi liquid over and season with salt.
Arrange all the items in a bowl and drizzle a bit of soy sauce over. Enjoy!