Sushi Bowl
This easy vegan sushi bowl takes the guesswork out of homemade sushi but doesn’t skip the flavor! Fresh vegetables, nori sheets, tofu, and spicy mayo are piled on top of sushi rice in this easy-to-prepare and healthy dish.
Servings: 2 servings
Calories: 582kcal
Ingredients
- 1 cup of sushi rice
- 1 cup of water
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- ½ teaspoon of salt
- 1 cup of shredded carrot
- 1 cup of thinly sliced cucumber
- ½ cup of thinly sliced green onions
- Diced tofu, raw or fried (optional)
- 1 avocado, sliced (optional)
- Sesame seeds for garnish (optional)
- Nori strips, for garnish (optional)
For the optional sauce:
- 3 tablespoons of vegan mayonnaise
- 2 tablespoons of sriracha
- 1 tablespoon of soy sauce
Instructions
- Wash the rice thoroughly for 1 minute in a fine mesh colander. Rinse until the water runs clear and allow it to drain for 1 minute.
- Add 1 cup of water to a small pot and bring it to a boil. Add the rice, cover with the lid, and reduce the heat to a simmer. Cook undisturbed for 15 minutes. Do not uncover, turn off the heat and allow it to sit aside covered for 10 minutes.
- In a small jar or bowl, mix the rice vinegar, sugar, and salt. Mix until the sugar has completely dissolved.
- Once the rice is ready and has rested for 10 minutes, uncover and add half of the vinegar mixture. Very gently mix and add the remaining vinegar mixture. Try not to be aggressive while mixing. Sushi rice is delicate and could become mushy instead of sticky.
- Allow it to sit uncovered for 5 minutes before serving.
- To assemble the sushi bowls, distribute the rice evenly in bowls. Top with the carrots, cucumbers, green onions, and optional ingredients if using.
- Optionally make the sauce. In a small jar, mix the vegan mayo, sriracha, and soy sauce. Mix well and drizzle the over the bowl. ‘
Notes
- Use the right rice: For the best results, opt for Japanese-style short-grain white rice, AKA sushi rice. Short-grain brown rice will work as a substitute, although the texture may not be as fluffy or sticky.
- Let the rice cool: Give the rice time to cool to room temperature before adding it to the bowls or else it may cook the raw vegetables. To help it cool down fast, spread the seasoned rice on a baking sheet and place it in the freezer for about 10 minutes.
- Buy pre-shredded carrots: You can save a few minutes by buying pre-shredded carrots instead of grating them yourself.
- Want to skip the spicy vegan mayo? Simply drizzle the sushi bowls with soy sauce and sriracha instead.
Nutrition
Calories: 582kcal | Carbohydrates: 100g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1497mg | Potassium: 966mg | Fiber: 12g | Sugar: 12g | Vitamin A: 11157IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 3mg