sushi bowl with crispy kale
  • 2-3 kale leaves
  • olive oil
  • cooked brown rice (3/4 cup, or so, per bowl)
  • rice vinegar
  • pinch of sugar
  • salt & pepper
topping suggestions:
  • avocado slices
  • edamame
  • chopped nori (easiest to cut with scissors)
  • pickled shiso leaf or pickled ginger
  • toasted sesame seeds
  • optional: bonito flakes
  • serve with: soy sauce mixed with a bit of rice vinegar & sesame oil
  1. Toss kale with olive oil and salt and bake in a 400 degree oven until crispy but not completely charred (6-8 minutes or so, check often, you may need to rotate it halfway). Chop and set aside.
  2. Toss rice with just a bit of rice vineger and a pinch of sugar. Place the rice in bowls and assemble your toppings.
  3. Mix soy sauce with a bit of rice vinegar and sesame oil and serve in little bowls on the side.
Recipe by Love and Lemons at