This spicy vegan sushi bowl is packed with crisp daikon and mellow cucumber, sweet mango, protein-rich edamame and creamy avocado. It’s served over fluffy sushi rice with a homemade spicy vegan mango. Top with toasted panko and sesame seeds for some crunch.
This Spicy Vegan Sushi Bowl by Jackie Sobon!
I’m super excited to be reviewing Vegan Bowl Attack! written by my friend Jackie Sobon of Vegan Yack Attack. Besides being a fantastic food blogger, Jackie is also a professional photographer. She’s also shot several cookbooks for prominent and well-known authors in the vegan community. With this cookbook, this “Jackie of all trades” really did do it all: recipe development, writing, food styling and photography. Go Jackie!
Jackie has created one gorgeous cookbook with more than 100 unique and delicious recipes. It’s packed with tons of her beautiful food photos. VBA, of course, features recipes designed to be served in a bowl … and who wouldn’t love the simplicity of that? Despite this simple approach, Jackie has also developed really bold, complex flavors in each one of her recipes. They are all easy to make, utilizing many ingredients that are already found in most vegan pantries.
We loved making this spicy sushi bowl! It’s packed with crisp daikon and cucumber, sweet mango, rich edamame and creamy avocado. Jackie’s homemade spicy vegan mayo is so good! Prep was a breeze and cleanup was a snap. All the flavors worked so well together to create a dish we’ll be making again and again. Scroll to the bottom of this post if you’d like to try the recipe for yourself!
The winner of this giveaway is Alison … congrats and thanks to everyone who entered!
This spicy sushi bowl has 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.
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
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.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Steamed
- Cuisine: Japanese
Keywords: sushi bowl, vegan sushi bowl, vegan japanese recipe
Recipe 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.