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Vegan sushi bowls

Name: Vegan sushi bowls
Total time: 50 min
Ingredients: brown short grain rice or sushi rice 150g; cucumber ½, thinly sliced; rice wine vinegar 2 tbsp; runny honey or maple syrup 1 tsp; white sesame seeds ½ tbsp, toasted; black sesame seeds ½ tbsp, toasted; edamame beans 80g, blanched or defrosted; avocado ½ small, thinly sliced; pickled ginger 30g, drained; nori sheet 1, crumbled or snipped with scissors; mayonnaise (or vegan alternative) 2 tbsp; sriracha 1 tbsp

50 minutes
serves 2
Easy

This is comforting bowl food with an edge – the fresh, zingy flavours of pickled ginger, nori, edamame and sriracha make it an ideal lunch or light dinner

By Nadine Brown

Published: July 15, 2021 at 4:09 pm

Try these vegan sushi bowls, then check out our vegan burrito bowl, vegan fajita bowl, vegan roast-dinner bowls and more quick vegan recipes.

Ingredients

brown short grain rice or sushi rice 150g
cucumber ½, thinly sliced
rice wine vinegar 2 tbsp
runny honey or maple syrup 1 tsp
white sesame seeds ½ tbsp, toasted
black sesame seeds ½ tbsp, toasted
edamame beans 80g, blanched or defrosted
avocado ½ small, thinly sliced
pickled ginger 30g, drained
nori sheet 1, crumbled or snipped with scissors
mayonnaise (or vegan alternative) 2 tbsp
sriracha 1 tbsp

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.