It's Bowl Season!

This has nothing to do with football (obviously, since it’s May), and everything to do with light spring and summer dishes you can throw together quickly during the busy warm weather months. Preparing bowls for lunches and dinners allows you to customize the food selections for you and your family. For example, in my book you’ll find a great recipe for Burrito Bowls that are gluten free and dairy free. But if your family members don’t have those restrictions, you can add cheese to theirs and serve flour tortillas on the side. Bowls are an easy way to make everyone happy! So get creative…here’s another recipe from the book to get you started:    

Deconstructed Sushi Bowls (Gluten Free, Dairy Free, Soy Free, Egg Free, Corn Free, No Added Sugar)

Yield: 4 servings

Sometimes I enjoy making sushi rolls from scratch, but when I’m in a hurry, these bowls are just as satisfying with minimal effort. Go vegetarian if you like, or add a protein like sushi-grade salmon or tuna or smoked salmon.

Ingredients:

2 C cooked rice (any kind you like; since it’s in a bowl, you don’t need to use sticky rice), room temperature)  

¼ C gluten free, soy free soy sauce substitute

1 T rice wine vinegar

1/8 t Wasabi powder (or to taste)

1 medium avocado, thinly sliced

1 medium cucumber, cut into thin 2-inch matchsticks

2-3 baby carrots, cut into thin matchsticks 

Optional: sushi-grade fish or smoked salmon, cut into small pieces

Directions:

Place rice in a medium size bowl. In a smaller bowl, mix together soy free sauce, rice vinegar and wasabi powder. Pour this over the rice and mix well.

Divide rice among four soup-sized bowls. Arrange the remaining toppings on top of the rice. Serve as is or offer additional soy-free sauce and wasabi paste on the side.