Sushi Bowl with Pickled Onions
Ingredients
- Spring Mix Greens
- Brown Rice
- Thawed Edamame
- Sliced Cucumber
- Avocado
- Crumpled sheet of Nori
- Splash of soy sauce, rice vinegar, lime juice, and sugar mixture
- Quick Pickled Onions
Pickled onions
- 1/4 cup apple cider vinegar
- 1/2 cup boiling water
- 1/2 tsp salt
- 1 tsp white sugar
- A few cracks of black pepper
- 1/4 tsp red pepper flakes
- 1 small red onion, sliced thin
Preparation
Prepare the pickled onions according to the recipe.
Layer spring mix greens at the bottom of a bowl.
Add brown rice on top of the greens.
Arrange thawed edamame, sliced cucumber, avocado, and crumpled nori over the rice.
Add the quick pickled onions.
Drizzle with a mixture of soy sauce, rice vinegar, lime juice, and sugar to taste.
Serve immediately.
Pickled onions
Heat water using a tea kettle or microwave.
Add vinegar, salt, and sugar to the boiling water and mix well.
Stir in black pepper and red pepper flakes.
Place sliced red onion in a jar.
Pour the vinegar mixture over the onion and let it cool for 20-25 minutes.
Use after cooling or store leftovers in the fridge for up to 2 weeks.
