Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers

Yield: 4 servings


For the pickled vegetables:

1 large carrot, trimmed and peeled into ribbons
1 large cucumber, trimmed and peeled into ribbons
1 1/4 cups warm water
1 1/4 cups Nakano Mango Seasoned Rice Vinegar
1 tablespoon agave nectar
1/2 teaspoon salt
1/2 teaspoon black pepper

For the sushi bowls:

2 cups brown rice
2 tablespoons Nakano Mango Seasoned Rice Vinegar
1 tablespoon tamari
1/2 teaspoon salt
1 cup cubed mango
1 cup shelled and cooked edamame
2 scallions, white and light green parts thinly sliced
1/2 teaspoon sesame seeds


Make the quick-pickled vegetables:Divide the carrot and cucumber ribbons into two re-sealable containers (16 ounce mason jars work great for this). In a bowl, stir together the water, rice vinegar, agave nectar, salt and pepper. Pour this mixture over the vegetable ribbons, dividing it evenly between the two containers.

Seal the containers and gently shake them a couple of times. Then transfer the containers to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too.

Meanwhile, cook the brown rice according to the package instructions. In a small bowl, combine the rice vinegar, tamari and salt.

Then, while the cooked rice is still slightly warm, drizzle this dressing over the rice, tossing with a fork to combine. Set aside.

Assemble the sushi bowls:Divide the rice evenly between 4 bowls. Top with some of the quick-pickled vegetables, mango, edamame and scallions. Sprinkle with sesame seeds.

Serve immediately.

Recipe Adopted from

May 9, 2017