Easy Plant-Based Sushi Bowl
Ingredients
Veggies
- Shredded carrot
- Thinly sliced cucumber
- Pickled onions
- Edamame (frozen, shelled)
- Chopped nori
- Chopped radish
- Sesame seeds
Sushi rice
- 1 cup sushi rice
- 1 1/2 cup water
- 1/4 cup rice vinegar
- 1 tablespoon agave
- 3/4 teaspoon salt
Spicy mayo
- 1/4 cup vegan mayo
- 2 teaspoons harissa
- Juice of 1/2 lemon
- Dash of salt
Preparation
Cook the sushi rice with 1.5 cups of water according to package instructions or until tender.
Mix rice vinegar, agave, and salt together, then stir into the cooked rice and allow it to cool.
Combine vegan mayo, harissa, lemon juice, and a dash of salt in a small bowl to make the spicy mayo.
Prepare the vegetables by shredding the carrot, slicing the cucumber thinly, and chopping the nori and radish; use pickled onions and shelled edamame as is.
Assemble the bowl by placing the seasoned sushi rice at the bottom, adding the prepared veggies, nori, radish, and sesame seeds, then drizzle with the spicy mayo.
