Believe it or not, sushi is a common breakfast in Japanese culture. This (sort of) traditional Japanese breakfast takes inspiration from classic breakfast staples and gives it a plant-based twist. This bowl is packed with phytonutrients, vitamins, and minerals galore. Gorgeous tomatoes play the part of tuna and mushrooms play the part of eel (two popular sushi ingredients) while cucumber, avocado and seaweed make up the rest. Fresh, filling and delicious — what more could you need in a meal?
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
Tomato “Tuna” and Mushroom “Eel”
2medium organic tomatoes (roma or red heirloom, stems removed, but left whole)
2cupsshiitake mushrooms (stems removed, sliced into thin strips (or other mushrooms of choice))
Marinade
2tsporganic miso (mellow white or chickpea)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
2tbspwater
1cupcucumber (unwaxed or peeled if waxed, cubed)
1large avocado (seed removed, cubed)
2tbspgreen onion (sliced)
2tbspcilantro (optional, chopped)
1tbspSea Veggie Gomasio (optional, link in Chef's Notes)
Directions
1
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
2
Add the rice and mix well. Set aside.
3
Prepare a large ice bath: Add 4 cups of ice and water to cover the ice in a large bowl and set aside.
4
Add the tomatoes and the mushrooms to a medium stovetop pot. Add water to cover the tomatoes and mushrooms. Heat on medium-high, bringing to a boil. Once the skin of the tomatoes begins to peel off (after about 5–6 minutes) then remove the tomatoes with a slotted spoon and immediately transfer them to the ice bath to prevent them from cooking further. Drain the mushrooms in a colander and set aside.
5
Peel the tomatoes, cut in half and remove the watery seeds. Dice the tomato flesh into small thin strips (like sushi!) then transfer the tomatoes as well as the mushrooms to a large bowl.
6
In a small bowl, combine the marinade ingredients. Whisk until the miso is completely dissolved.
7
Pour the marinade overtop of the tomatoes and mushrooms. Refrigerate for 20 minutes or overnight.
8
Assemble your bowl: Divide the rice between two bowls. Divide the tomato and mushroom mixture between the two bowls, as well as the cucumber and avocado. Pour the remaining tuna and mushroom marinade over top of the bowl.
9
Add 1–2 tablespoons of green onion and cilantro, if using, to each bowl.
10
Sprinkle with Sea Veggie Gomasio, if desired.
Chef's Notes
Substitutions Instead of cucumber try jicama or other veggie of choice.
In place of cilantro, use parsley.
Whole Food Sweetener Sugar-free Use date paste in place of maple syrup.
Prep Ahead Prepare the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Marinate the mushrooms and tomatoes the night before.
Prepare the Sea Veggie Gomasio ahead of time.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Sushi Rice
2cupsorganic black rice (or brown, cooked)
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
Tomato “Tuna” and Mushroom “Eel”
2medium organic tomatoes (roma or red heirloom, stems removed, but left whole)
2cupsshiitake mushrooms (stems removed, sliced into thin strips (or other mushrooms of choice))
Marinade
2tsporganic miso (mellow white or chickpea)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
2tbspwater
1cupcucumber (unwaxed or peeled if waxed, cubed)
1large avocado (seed removed, cubed)
2tbspgreen onion (sliced)
2tbspcilantro (optional, chopped)
1tbspSea Veggie Gomasio (optional, link in Chef's Notes)
Directions
1
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
2
Add the rice and mix well. Set aside.
3
Prepare a large ice bath: Add 4 cups of ice and water to cover the ice in a large bowl and set aside.
4
Add the tomatoes and the mushrooms to a medium stovetop pot. Add water to cover the tomatoes and mushrooms. Heat on medium-high, bringing to a boil. Once the skin of the tomatoes begins to peel off (after about 5–6 minutes) then remove the tomatoes with a slotted spoon and immediately transfer them to the ice bath to prevent them from cooking further. Drain the mushrooms in a colander and set aside.
5
Peel the tomatoes, cut in half and remove the watery seeds. Dice the tomato flesh into small thin strips (like sushi!) then transfer the tomatoes as well as the mushrooms to a large bowl.
6
In a small bowl, combine the marinade ingredients. Whisk until the miso is completely dissolved.
7
Pour the marinade overtop of the tomatoes and mushrooms. Refrigerate for 20 minutes or overnight.
8
Assemble your bowl: Divide the rice between two bowls. Divide the tomato and mushroom mixture between the two bowls, as well as the cucumber and avocado. Pour the remaining tuna and mushroom marinade over top of the bowl.
9
Add 1–2 tablespoons of green onion and cilantro, if using, to each bowl.
