Seeing as I’m taking time off from my regular job this week, I’m seizing any opportunity I can to share more of my favourite meals with you guys!!
Which of course leads to this latest addition…my super quick and easy VEGAN sushi bowl. Oh yes.
It’s sushi…in a bowl
This sushi bowl will give you all the flavours and textures of good ol’ classic sushi, WITHOUT any of the awkward rolling or fiddling.
Basically, it’s a way to sate a sushi craving for those people who can’t (or don’t want to) actually make sushi!
You can of course make this with brown rice, but I would highly recommend buying sushi rice for this because it is the essence of what sushi is all about. You can buy it in large bags from most supermarkets or world foods stores. It’s cheap and it lasts ages.
For accompanying veggies I chose cucumber and avocado. Both are quick and easy to prepare and are common fillings in most vegan sushi. However, if you want to add other raw ‘sushi-like’ fillings, such as shredded carrot, sliced pepper or even some tofu, by all means go for it!
The dressing for this sushi bowl is super simple – just three ingredients, each of which I highly recommend you keep in your cupboard at all times as they are so so useful. Adding a bit of sliced nori seaweed will definitely help it taste all the more like sushi…but don’t worry if you don’t have any as it’s not essential for the finished dish.
Overall, this meal is a quick, easy, lean go-to option, which works wonders as a lunch for work or school, or as a speedy yet filling dinner.
I hope you guys enjoy this and as always, let me know in the comments if you have any questions or feedback 🙂
Easy Vegan Sushi Bowl Recipe
- 1 cup dried sushi rice
- 4 cm block cucumber
- 1/2 avocado, peeled and stone removed
- 1/2 nori sheet, cut into strips (OPTIONAL)
- 2 tbsp rice vinegar or mirin
- 2 tbsp tamari
- 1 tsp coconut sugar
- Place the sushi rice into a saucepan and add freshly boiled water (from the kettle) to about an inch above the rice.
- Bring the rice to the boil and then simmer on a medium heat for about 15-20 minutes, or until the rice has absorbed all of the water.
- To make the dressing, mix the rice vinegar, tamari and coconut sugar together in a small jar or bowl.
- When the rice is cooked, drain off any leftover water (if necessary) and leave to stand for 5-10 minutes. This helps the rice become more fluffy and sticky.
- Place the rice into a bowl. Chop up the cucumber and avocado into bite-sized pieces and add to the rice with the sliced nori.
- Stir everything together (or leave separate, if you wish). Sprinkle with the dressing and enjoy!