Deconstructed Sushi Bowl with Spicy Sriracha Dressing

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]


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


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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