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Deconstructed Sushi Bowl [Vegan]

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This recipe has all the flavors you'll find in sushi, deconstructed in one bowl. It starts with a bed of sticky sushi rice, followed by avocado and fresh vegetables that are drizzled in a sweet umami sauce. A sprinkle of black sesame seeds for garnish adds just a touch more flavor and creates a lovely presentation. Enjoy this dish for lunch at home, or take it with you to work or school.

Deconstructed Sushi Bowl [Vegan]

Calories

502

Serves

2

Ingredients

For the Bowl:

  • 2 cups of prepared sushi rice
  • 1 avocado, sliced
  • 1 cup of cucumber
  • 1-2 large carrots, peeled
  • 1 cup of red cabbage, roughly chopped
  • 2-3 sheets of nori, cut into small pieces

For the Sauce:

  • 3 tablespoons liquid aminos
  • 1 tablespoon agave nectar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar

 For the Garnish:

  • Black sesame seeds
  • Green onion
  • Pickled ginger
  • Wasabi

Preparation

  1. Prepare sushi rice according to package instructions.
  2. Meanwhile, prepare the dressing by whisking together the liquid aminos, rice vinegar, agave nectar, and toasted sesame oil.
  3. Cut and prepare the vegetables, nori, and any other desired fix-ins.
  4. When the rice is finished cooking, divide into equal portions, top with desired vegetables, drizzle on some dressing, and enjoy immediately.

Nutrional Information

Per Serving: Calories: 502 | Carbs: 76 g | Fat: 19 g | Protein: 10 g | Sodium: 73 mg | Sugar: 16 g

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AUTHOR & RECIPE DETAILS


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Family recipes that show how simple, nourishing, and most importantly, delicious, plant-based eating is.

Caroline Ginolfi is an ethical vegan with a passion for holistic health, alternative wellness and all things cruelty-free. She created PlantPlant Based Blonde with the intention of sharing how simple, nourishing and most importantly, delicious, plant based eating is. She believes a vegan lifestyle is the most effective way to heal the body, while simultaneously alleviating others from suffering.


 

 

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