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brown rice sushi bowl // the muffin myth

Today I’m be finishing my last day of work before the summer holidays, typing furiously on my laptop while sitting on a train speeding towards the airport. Talk about down to the wire! Then just a hop, a skip, and a jump (read: 17 hours in transit) and I’ll be back in Vancouver for a family holiday. Ahhhh.

I’ve been doing the Stockholm – Vancouver commute long enough now that the long flight doesn’t really get to me, but it’s never a particularly good food day. I’m planning to change that this time around.

brown rice sushi bowl // the muffin myth

This sushi bowl is something that I pack for my lunches from time to time, and I think it’d make a pretty good travel meal as well. Short grain brown rice is seasoned with rice vinegar, then topped with pretty well whatever you like. Here I’ve chosen edamame, carrot shreds, cucumber, lightly steamed broccoli, red pepper, sunflower sprouts, and avocado. It’s all topped off with a tangy orange miso dressing, which I drizzle over the avocado to prevent it from browning – and in this case, avoid the fuss of taking a liquid dressing through airport security. I’m willing to bet a crumble of toasted nori over the top would be delicious as well.

If I’m packing these for my lunches I’ll make up to 4 boxes at a time, leaving out the avocado and the dressing until the morning before I eat it. I’m sure you could come up with countless combinations of toppings, so if you try it out let us know what you use!

brown rice sushi bowl // the muffin myth

One year ago: Yoghurt Fruit Popsicles
Two years ago: Baked Ricotta
Three years ago: Banana Spelt Weekend Muffins

Brown Rice Sushi Bowl Recipe:

This is really a choose your own adventure situation. I’ve given instructions for the rice and dressing, but beyond that it’s up to you. Let us know what you choose!

Serves 4


For the rice:

1 cup short grain brown rice
1.5 cups water
pinch of salt
2 Tbsp rice vinegar


Combine rice, water, and salt in a medium pot. Bring to the boil, covered, then reduce the heat to low and simmer for 30-40 minutes, until rice is tender but still a bit toothsome. Remove the rice from the heat and sprinkle the rice vinegar over the top. Fluff with a fork to combine, and set aside to cool (I like to cover my rice with a damp paper towel while it’s cooling).


For the dressing:

2 Tbsp white miso
2 Tbsp honey
1 Tbsp sesame oil
2 1/2 Tbsp rice vinegar
1/4 cup fresh squeezed orange juice
1 Tbsp nutritional yeast (optional, but tasty)

Whisk dressing ingredients together in a small bowl or glass jar. Set aside.

For the sushi bowl:

Topping suggestions include:
steamed edamame
diced tofu
shredded carrots
shredded beets
pickled ginger
diced peppers
roasted yams
steamed broccoli
enoki mushrooms
sunflower sprouts
pickled radish

Divide rice into four portions and spread out over the bottom of four large bowls or boxes. Layer toppings of your choice over the rice, and drizzle a bit of the dressing over top. Enjoy!


Brown rice is a source of dietary fiber, manganese, selenium, magnesium, and tryptophan. Did you know
that the process of converting brown rice to white rice destroys 60 – 80% of the vitamins and minerals,
and all of the dietary fiber and essential fatty acids? Think of white rice like cake, it’s a special occasion
food and should be eaten in moderation. Brown rice, on the other hand, is a whole food with a myriad of health benefits from colon health to cholesterol lowering. You can have your cake and eat it too!

All text and photos © The Muffin Myth 2013