Vegan Sushi Bowl w/ Sriracha Lime Mayo Dressing

Name: Vegan Sushi Bowl w/ Sriracha Lime Dressing
Prep time: 90 min
Cook time: 15 min
Ingredients: 1/2 cup dry sushi rice (soaked for an hour at room temperature); 1 Tbsp unseasoned rice vinegar; 1 tsp sugar (optional); 1 cucumber (sliced ); 1 red pepper (sliced); 2-3 carrots (sliced); 3/4 cup shelled edamame (6 oz); 1/2 avocado (2 oz sliced); 2 Tbsp tahini; 2 tsp vegan mayo (or use dairy mayo if you prefer); 1 tsp dark toasted sesame oil; 1 lime (juiced); 1 tsp soy sauce ( or tamari for gluten free); 1/2 tsp Sriracha sauce (or more to taste); Furikake seasoning or crumbled nori sheets; Green onions; Sesame seeds

Published on in Gluten Free, Grain Dishes, Salads & Bowls, Sugar & Flour Free, Vegan, Vegetarian

This meal has all the flavors of sushi without as much effort. Much like actual sushi, this manages to be light, fresh, and flavorful, while rich, filling and satisfying all at the same time.

Vegan Sushi Bowl w/ Sriracha Lime Dressing

Veggies | Grain | Protein | Fat

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Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Servings:

Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

1/2 cup dry sushi rice soaked for an hour at room temperature
1 Tbsp unseasoned rice vinegar
1 tsp sugar optional

Veggies

1 cucumber sliced
1 red pepper sliced
2-3 carrots sliced

Protein

3/4 cup shelled edamame 6 oz

Fat

1/2 avocado 2 oz sliced

Dressing

2 Tbsp tahini
2 tsp vegan mayo or use dairy mayo if you prefer
1 tsp dark toasted sesame oil
1 lime juiced
1 tsp soy sauce or tamari for gluten free
1/2 tsp Sriracha sauce or more to taste

Optional Garnishes

Furikake seasoning or crumbled nori sheets
Green onions
Sesame seeds

Instructions

Soak the sushi rice for about an hour at room temperature and then simmer, covered, just like regular rice for about 15 minutes. Remove from heat.
When the rice is cooked, transfer to a large bowl and allow the rice to cool to room temperature. As it cools, gently fold the rice vinegar and sugar into the rice without mashing it.
Meanwhile, chop the veggies and make the dressing.
If using frozen edamame, place in boiling water for a few minutes to thaw, and drain.
Mix the dressing ingredients in a small bowl with a fork. Add water to reach desired consistency. Divide into 2 equal servings
Divide the ingredients and dressing equally between two bowls. Assemble your sushi bowls lovingly and add garnishes.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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Vegan Sushi Bowl w/ Sriracha Lime Mayo Dressing