Author Notes
This is my new favorite meal and it is as colorful as a rainbow! I created this dish to fight off a serious sushi craving. The dish is full of fresh flavors and COLOR! The vegetables are lightly pickled and sweet and sour,. It is also shows off my new favorite homemade condiment -- my own take on a soy-free-soy-sauce. This sauce tastes vaguely of tempura sauce (slightly sweet and sour). Don`t let a long list of ingredients intimidate you, a lot of them repeat for different aspects of this dish. Try it, you might love it. BONUS: its VEGAN! —DUZE @BakingBackwards
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Ingredients
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For the Rainbowls:
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1 batch Quick Cucumber Pickle (recipe below)
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1 batch Quick Beet Pickle (recipe below)
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1 batch Spicy Vegan Mayo (recipe below)
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1 thinly sliced avocado OR 1/2 kabocha squash, roasted till tender and mashed (optional)
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1 tbsp finely sliced or diced yellow beat mixed with a few drops of rice wine vinegar
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2 dashes rice vinegar
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2 cups greens (I used Swiss chard and kale), lightly steamed
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1 Rice-millet-quinoa "sushi rice cake" (recipe below)
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Soy free Sauce (recipe follows)
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2 cups soy free low sodium vegetable broth
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1-2 tsp rice wine vinegar
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1 tsp Himalayan garlic salt
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1 tsp ground cinnamon
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2 tsp kelp flakes
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3 dashes coarse sea salt
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2 drops sesame oil (optional, I didn't use it but it would be a nice addition)
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3 heaping tsp pear butter
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Quick Asian Cucumber Pickle Ingredients:
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1/3 large English cucumber, grated with a cheese grater
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2 dashes rice wine vinegar
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1/2 tsp onion powder
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Quick Asian Candy-Cane-Beet pickle ingredients:
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1/2 very large candy cane beet or 2 small candy cane beets, grated with a cheese grater
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2 tsp pear butter
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3 dashes rice wine vinegar
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1.5 tsp onion powder
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2 dashes Himalayan garlic salt
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Spicy Vegan Mayo Ingredients:
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3-4 tbsp soy free veganaise
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2 dashes himalayan garlic salt
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3 dashes rice wine vinegar
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1/2 tsp onion powder
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1.5 tsp ground cayenne pepper
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dash of hot sauce or sriracha (optional)
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Sushi Pizza Base Ingredients for 2 Servings:
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2/3 cup brown rice grits
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1/2 cup millet grits
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1/2 cup quinoa flakes
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2 dashes cinnamon
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2 tsp chia seeds
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Water
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4 tsp kelp flakes
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2 tbsp rice wine vinegar
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2 dashes Himalayan garlic salt
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2 tsp onion powder
Directions
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Make the soy free sauce:
Directions:
Bring all the SOY FREE SAUCE ingredients except pear butter to a boil in a saucepan over medium high heat. Add pear butter and stir to incorporate. Reduce heat to medium and allow sauce to simmer for 10 minutes, stirring frequently. Taste. Add more garlic salt if it is not salty enough for you, add more onion powder if it is not savoury enough for you. Reduce heat to low. Sauce is ready to serve.
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Make the Beet Pickle:
Wash, peel and grate the beets. Transfere the shreds to a small bowl. Stir in remaining BEET PICKLE ingredients with a spoon until evenly incorporated. Taste. Add more pear butter if you want it sweeter, add more onion powder for a more savoury flavour. Set aside until ready to serve.
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Make the cucumber pickle:
Grate the cucumber. Place the grated cucumber in a bowl. Add the vinegar and onion powder and garlic salt. Toss the cucumber shreds with your hands to work the spices and vinegar through them. Set aside until ready to eat.
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Make the vegan spicy mayo:
In a small bowl, mix all VEGAN SPICY MAYO ingredients until smooth. Set aside until ready to use.
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Make ``Sushi Pizza`` Base:
Fill a saucepan with 5 cups of water. Bring the water to a boil. Add the rice grits, and millet grits. Stir for a minute. Add the cinnamon and chia and stir quickly to distribute. Reduce heat to medium low. Stir often. When the mixture starts to resemble cream of wheat, add the quinoa and stir it in thoroughly. Continue to cook for 3 minutes, stirring occasionally to ensure the mixture doesn't burn. Turn off heat. Add the spices and stir thoroughly to incorporate. The mixture should be like thick grits. Remove from the heat.
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Assemble the 2 Asian Rainbowls:
Grab two large deep bowls or dinner plates. Scoop half the prepared sushi rice into the base of each deep bowl or onto the center of each dinner plate. Spread out into a round disk shape about 2 inches thick.
Add a few dollops of spicy mayo on top of the rice mixture. Spread over top of the mixture like you are icing a cake using the back of a spoon.
Add avocado slices or squash mash if using on top of the mayo layer evenly.
Add half the steamed greens on top of that layer or the mayo if not using avocado/squash.
Add half the beet pickle on top of each serving. Add half the cucumber pickle on top of each serving. Garnish each bowl with the yellow beet slices. Serve with Soy Free Sauce either on the side or a few tablespoons lightly drizzled over each serving.
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