This bowl is made from all the ingredients commonly used to make plant-based sushi, but it doesn’t require any nori-rolling skills. It contains fresh mango for a delicate, sweet flavor; cucumber, carrots, and cabbage for crunch; avocado for creamy, healthy fat; and a spicy dressing for balanced heat. If you’d like to incorporate even more vegetables, replace the white or brown rice with cauliflower rice.

Deconstructed Sushi Bowl with Spicy Sriracha Dressing [Vegan]

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Calories

535

Serves

2

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Ingredients

For the Bowl:

  • 1 cup cooked brown or white rice
  • 1 cup shelled edamame
  • 1 cup chopped cucumber
  • 1 cup chopped nori strips (optional)
  • 1 medium avocado, sliced
  • 1/2 cup shredded or julienned carrot
  • 1/2 cup shredded or thinly sliced red cabbage
  • 1/2 cup diced fresh mango
  • 2 tablespoons sliced green onion (green parts only)
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup Spicy Sriracha Dressing (recipe follows)
  • 1/2 medium lime, halved

For the Spicy Sriracha Dressing:

  • 1/4 cup raw cashews, soaked in water for 30 minutes
  • 1/4 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sriracha
  • 1 tablespoon tamari
  • 1 tablespoon toasted sesame oil
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
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Preparation

For the Bowl:

  1. Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
  2. Drizzle with the dressing and serve with a lime wedge

For the Spicy Sriracha Dressing:

  1. Rinse and drain the cashews. In a blender, combine the cashews, water, lemon juice, sriracha, tamari, sesame oil, salt, and pepper. Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.
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Nutritional Information

Per Serving: Calories: 535 | Carbs: 57 g | Fat: 31 g | Protein: 17 g | Sodium: 158 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.