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Spicy Sushi Bowl, from Vegan Bowls Attack!

SPICY SUSHI BOWL


Description

Recipe below reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published with permission by Fair Winds Press.

Fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.


Ingredients

Scale

For the spicy mayonnaise:

  • 1 package (12 ounces, or 340 g) soft silken tofu
  • ¼ cup (60 ml) rice vinegar
  • ¼ cup (60 ml) toasted sesame oil
  • 3 tablespoons (45 ml) sriracha hot sauce
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon agave nectar

For the sushi bowl:

  • 1 cup (180 g) sushi rice
  • 2 cups (475 ml) water
  • 1 tablespoon (15 ml) rice vinegar
  • 2 sheets of nori seaweed cut into strips
  • 4 ounces (115 g) cucumber, julienne-cut
  • 6 ounces (170 g) daikon radish, julienne-cut
  • 6 ounces (170 g) mango, peeled, seeded, and thinly sliced
  • 1 cup (146 g) sliced avocado
  • 1 cup (150 g) edamame, steamed and removed from pods
  • 3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
  • 1 tablespoon (8 g) sesame seeds, toasted

Instructions

To make the spicy mayonnaise:

Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)

To make the sushi bowl:

Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.