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5 from 1 vote

Vegan Sushi Bowl w/ Sriracha Lime Dressing

Veggies | Grain | Protein | Fat
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Servings 2
Calories
Author Katie's Conscious Kitchen

Ingredients

Grain

  • 1/2 cup dry sushi rice soaked for an hour at room temperature
  • 1 Tbsp 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

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.