Vegetarian Sushi Bowls
Ingredients
Rice and seasonings
-
2
cups
short-grain brown rice
-
1
sheet
dried nori
-
3
tablespoons
rice vinegar
-
1 ½
teaspoons
reduced-sodium tamari or soy sauce
-
1
tablespoon
sugar or agave nectar
-
½
teaspoon
salt
Spicy mayo sauce
-
⅓
cup
mayonnaise
-
1 to 2
tablespoons
sriracha or chili-garlic sauce
Everything else
-
2
cups
frozen edamame
-
2
large
carrots
-
1
small
cucumber
-
1
large
avocado
-
to taste
none
sesame seeds
-
to taste
none
pickled ginger
Instructions
- Cook the rice by boiling it in water for 30 minutes, then let it steam for 10 minutes.
- Prepare the rice seasoning by warming rice vinegar, tamari, sugar, and salt until dissolved, then mix with the cooked rice.
- Toast the nori in a skillet until crisp, then crumble it into the rice.
- Boil edamame in water for about 5 minutes, then drain.
- Mix mayonnaise and sriracha to create the spicy mayo sauce.
- Prepare the cucumber by scooping out the seeds and slicing it into matchsticks.
- Assemble the bowls by dividing the rice and topping with edamame, carrots, avocado, and cucumber. Drizzle with spicy mayo and garnish with sesame seeds and pickled ginger.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
55g
Total protein
15g
Sodium
400mg
Cholesterol
15mg
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