Do you love sushi but don’t want the hassle of making it at home? This vegan sushi bowl is a deconstructed sushi in a bowl, perfect for weeknight meals.
- 2 cups uncooked brown or white rice
- 2 tablespoons sesame seeds
- 3/4 cup fresh squeezed orange juice (2 oranges)
- 3 tablespoons low sodium soy sauce or tamari
- 3 tablespoons white wine vinegar
- 3 tablespoons sesame oil
- 3 sheets nori paper*
- 1/2 cup edamame (we used frozen shelled, which is easiest if you can find it)
- 3 carrots
- 2 green onions
- 1 cucumber
- 1 avocado
- Make the rice, according to the package instructions or use our Instant Pot method.* Note: If using white rice, this bowl can be made in 30 minutes.
- Over low heat in a dry skillet, toast sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
- In a medium bowl, whisk together the fresh orange juice, soy sauce, white wine vinegar and sesame oil. Set aside.
- Slice the nori paper into thin shreds (it is a little tough to cut, but do your best to make thin ribbons).
- Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
- Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips. Chop the avocado into slices or chunks.
- To serve, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.
*Nori paper can be found in the international aisle; it is the black seaweed paper used to make sushi rolls.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese inspired
Keywords: Sushi Bowl, Vegan Sushi Bowl, Bowl Meal Recipes, Vegan Recipes, Vegan Dinner Recipes,