Summary: I have something weird to tell you but you have to promise not to laugh. I have a phobia about all things fish and seafood. Every thing about it, the smell, the look, the very idea makes my skin crawl. With that in mind, you can understand that I am into sushi in theory but in practise, I will only buy it from dedicated vegan places. Because fish *shudder*. A homemade sushi bowl was the perfect way to enjoy the sushi vibe with no fish in sight! Like most bowls, you can customise this to your own tastes and the ingredients that you have on hand. No sushi rice? Use white or brown. Want a fresh from the sea vibe? Add some sliced nori (seaweed) sushi wraps. Add extra flavour with soy sauce, wasabi, pickled ginger or sriracha. Want more protein? Some soy glazed or Teriyaki tofu would be beautiful! If you are new to cooking tofu, The Cheap Lazy Vegan has an awesome how to guide.
Ingredients
- 1 carrot, peeled into strips
- 1/4 cucumber, sliced into rounds
- 1/2 cup cooked edamame (200g edamame in shells should yield 1/2 cup shelled)
- 1/2 cup shredded red cabbage
- 1 avocado, sliced
- 2 spring onions, snipped
- 1/2 lime, in wedges
- Black sesame seeds
- White sesame seeds
For the Rice
- 1 cup sushi rice
- 3 tbsp rice wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
Optional Extras
- Nori sheets
- Soy sauce
- Wasabi
- Pickled ginger
- Tofu
- Sriracha
- Cook the rice according to the package directions and fluff with a fork. Heat the rice wine vinegar, sugar and salt in a small saucepan (or in the microwave) and stir until the sugar dissolves. Season the rice with the vinegar mixture and stir with a fork until every grain is coated.
- While the rice is cooking, I prepare all of my vegetables and extras, so I am ready to assemble. I have a huge chopping board to make this kind of prep easy and fairly mess free.
- Divide the rice between two bowls and arrange all the vegetables on top. Sprinkle with sesame seeds and add any sauces.
Serves 2
Main Meals
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Recipes
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Uncategorized
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Vegan
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Vegetarian
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