This bowl is made from all the ingredients commonly used to make plant-based sushi, but it doesnt 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 youd like to incorporate even more vegetables, replace the white or brown rice with cauliflower rice.
Deconstructed Sushi Bowl with Spicy Sriracha Dressing [Vegan]
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
Preparation
For the Bowl:
- Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
- Drizzle with the dressing and serve with a lime wedge
For the Spicy Sriracha Dressing:
- 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.