Vegan Sushi Bowl combines simple ingredients, with sushi rice, vegetables, and sriracha mayo. Rather than rolling sushi, it is easy to arrange it in a bowl separately, and everyone can choose what goes in their bowl.
Nori sheet is an important ingredient in the sushi bowl. Nori – seaweed in general, is considered an extraordinary superfood. I did not use it here; the nori sheet I was holding had a weird smell which I was not able to take it.
Food for the thought
“I believe that everything happens for a reason.
People change so that you can learn to let go,
things go wrong so that you appreciate them when they’re right,
you believe lies, so you eventually learn to trust no one but yourself, and sometimes good things fall apart so better things can fall together.”
― Marilyn Monroe
Benefits of the ingredients (source)
Nori sheets(seaweed) improve thyroid, and heart health. It helps to increase the growth of good bacteria which helps your gut.
Vegetables improve digestive health, lower blood pressure, and control diabetics.
Variations
- Vegetables I have used common vegetables like cucumber, carrots, purple cabbage, and edamame. The other vegetables you can use are radish, cabbage, and tofu.
- Rice use cauliflower rice for a healthy version or use short-grain rice.
- Sauce substitute miso dressing for sriracha mayonnaise.
- Additional toppings use pickled ginger, toasted sesame seeds, chopped scallions, and wasabi.
How to make a vegan sushi bowl?
Step 1 – Chopping and seasoning the vegetables
Chop the carrots, cucumber, red cabbage, and avocado lengthwise. Mix rice vinegar and tamari and combine with the vegetables. This step is optional.
Step 2 – Cooking Rice and edamame
Place the rice in a colander and rinse with cold water until clear. Let it drain completely. Place 1 cup of rice in a saucepot and cover it with 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
To add flavor to the rice, warm 1 tsp of rice vinegar, add sugar and salt, mix in rice while warm, and close the lid.
Thaw the edamame as per the package instruction or in the boiling water, add edamame, and cook till it rises. Switch off and drain immediately.
Step 3 – Assembling the bowl
This is the fun part. Arrange all the seasoned/pickled vegetables in order. Place the sushi rice, and edamame. Add the toasted sesame seeds on top. Drizzle with sriracha mayo and serve.
How to make vegan sriracha mayo?
The first step is making vegan mayonnaise. I have used coconut milk for this. If you really want creamy thick mayo, use soy milk. Coconut milk mayo will not be so creamy. Add soaked cashews with coconut paste to make a creamy mayo. Since I am using it as a dressing, this worked perfectly for me. If you are going to serve vegetables, go far with soy milk.
Beat coconut milk, oil, mustard powder or paste, vinegar, salt, and pepper until creamy. For sriracha mayonnaise, mix sriracha, rice vinegar, salt, red chilly flakes, and tamari.
Can I use a different sauce for the sushi bowl?
Yes. Widely sriracha mayo is used. You can use some spicy miso dressing.
Should I do seasoning for the vegetables?
No. This is purely optional. Soaking in vinegar and tamari enhance the taste.
What rice should I use for the sushi bowl?
I used sushi rice. If making rolls, then use sushi rice. It helps to hold together. Or use any short-grain rice, cauliflower rice, or quinoa.
Other bowl recipes
Buddha bowl
Korean Bibimbap bowl
Mexican tomato rice bowl
Chipotle burrito bowl
Sushi bowl
Ingredients
Sriracha Mayonnaise
- 1/4 + 2 cup+ tbsp oil any neutral oil
- 1/4 cup coconut milk
- 1/2 tbsp vinegar
- 1 tsp mustard paste
- 1/2 tsp agave nectar or sugar
- pepper and salt to taste
- 2 tbsp sriracha sauce
- 1 tsp rice vinegar
- 1 tsp tamari or soy sauce
- 1 tsp chili flakes
For Bowl
- 1 cup sushi rice
- 1/4 cup edamame frozen
- 1+1 tbsp+tsp rice vinegar
- 1 tbsp tamari or soy sauce
- 1 tsp sugar
- 1 cucumber sliced into strips
- 2 carrots sliced into thin strips
- 1/2 cup red cabbage shredded
- 1 avocado sliced
- 2 large nori sheets cut into thin strips
Additional(optional) toppings
- toasted sesame seeds
- picked ginger
- wasabi
Instructions
Sriracha Mayonnaise
- Using an immersion blender or regular blender beat 1/4 cup of oil, coconut milk, mustard sauce, agave nectar, pepper, and salt until thick.
- Gradually add 2 more tbsp of oil and vinegar and beat until creamy.
- Mix sriracha, rice vinegar, red chili flakes, and tamari in the mayonnaise and refgirate until use.
Seasoning the vegetables(optional)
- Mix rice vinegar and tamari in a bowl and add a tsp in each of the chopped vegetables like carrot, cucumber, cabbage, and avocado and wrap it. Refrigerate until use.
For bowl
- Rinse the rice well and place with rice and water in 1:2 ratio and bin a sauce pan and boil until cooked.
- Warm 1 tsp of rice vinegar, add sugar and salt. Mix well and add it in the cooked rice and give a nice stir. Close the lid .
- Thaw the edamame as per the package instruction.
Assembling the bowl
- In a wide bowl, arrange all the vegetables, rice, and top with the sesame seeds. Drizzle sriracha mayonnaise on top and serve.
- Serve with pickled ginger and wasabi.
Notes
- Do not use coconut oil in mayonnaise.
- seasoning the vegetable is purely optional.
Good morning from me and my boobies http://prephe.ro/Bdsn
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