Easy veggie sushi bowl
... with spicy mayo
Veggie sushi bowls are a deliciously simple way of getting your sushi fix without the faff of carefully rolling up nori sheets. They take as long as it takes you to cook some rice (about 15 mins for white sushi rice) and you can swap around the topping ingredients. This recipe can be vegan if you used vegan mayo (I use Hellmann's) and you can adjust the amount of chilli sauce you add for your spice level.
Other topping ideas:
- Sliced avocado
- Sliced pepper
- Marinated tofu chunks
- Sliced radish
- Cubed beetroot
- Miso mushrooms
I hope you enjoy it! Alice x
Ingredients
VEG, VG, DF Serves 1
For the rice:
1/2 cup sushi rice or brown rice
1 tbsp rice vinegar
1 tsp tamari or soy sauce
1 tsp sugar
pinch of salt
1 tsp nori seaweed flakes (optional)
Toppings:
1 carrot, sliced into ribbons with a peeler
cucumber, around 3-4 inches either cut into matchsticks or ribbons
1/2 cup frozen edamame beans
1/2 avocado sliced (optional)
Spicy mayo:
1 tbsp mayonnaise (I use Hellmann's vegan mayo)
1 tsp - 1 tbsp sriracha sauce or chilli sauce (I sometimes use gochujang sauce too)
Garnish ideas:
Toasted sesame seeds
pickled ginger
nori flakes
spring onion
crispy fried shallots
fresh coriander
Method
Cook the rice according to packet instructions. Heat the rice vinegar, tamari, sugar and salt in a small pan to dissolve the sugar. Then pour the sauces over the rice and mix through, I also add a teaspoon of nori flakes to the rice.
Add the rice to a bowl then arrange the cucumber, carrot and edamame beans, I add avocado too if I have one but it's not necessary. Mix together the chilli sauce and mayo then drizzle or blob over your bowl.
To serve sprinkle with toasted sesame seeds, pickled ginger, nori flakes, spring onion or fried shallots, enjoy! 🥰