Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vegan sushi bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g brown short grain rice or sushi rice
- ½ cucumber, thinly sliced
- 2 tbsp rice wine vinegar
- 1 tsp runny honey or maple syrup
- ½ tbsp white sesame seeds, toasted
- ½ tbsp black sesame seeds, toasted
- 80g edamame beans, blanched or defrosted
- ½ small avocado, thinly sliced
- 30g pickled ginger, drained
- 1 nori sheet, crumbled or snipped with scissors
- 2 tbsp mayonnaise (or vegan alternative)
- 1 tbsp sriracha
Method
- STEP 1
Rinse and cook the rice following pack instructions. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. Whisk together half the vinegar and half the honey in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.
- STEP 2
Combine the remaining vinegar and honey. Once the rice is cooked and drained, sprinkle with the vinegar-honey mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.
- STEP 3
Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.
