Hey friends, hope you have enjoyed the warm weather, I know I did. The dish I have for you today is one that is very simple, yet amazingly refreshing. It’s my vegan sushi bowls recipe.
That’s right, you don’t need any sushi chef skills to rock this thing, and satisfy your sushi craving.
Let’s get this thing rolling. Pun intended
Sushi is simply the Japanese preparation and serving of cooked vinegar rice, with some other ingredient such as sea food, veggies or even fruit! I’ve had a mango sushi before and it was glorious.
If we follow that definition, sushi bowls could be called sushi as well. Rejoice people who can’t make beautiful maki rolls at home, our time to eat sushi at home has finally come.
The key ingredient to sushi:
What makes sushi, sushi, is the rice, not the fish or any of the other things you like to eat with it. RICE.
Now, it’s easy to make vinegar rice, yet it’s incredibly hard to master. I have heard about some Japanese sushi chefs that spend years and years just trying to get that rice just perfect.
Luckily, I am not cooking for a Michelin crowd, and I am hoping that you are not either. If you are, then what are you doing here, I can’t help you man.
The formula is simple and straight forward:
You need: 2 cups of water + 2 Tbsp of rice vinegar + 2 Tbsp of sugar and a pinch of salt.
That’s your sushi dressing. Once your rice is ready, add the dressing to it and it will give it that distinct sushi taste that you are used to.
Sushi in a bowl:
Chirashi Sushi, or Scattered Sushi, or Sushi Salad is a thing that came around pretty at the same time sushi rolls became a thing in Japan. Chirashi Sushi is essentially a sushi bowl. That totally blew my mind, since I thought that this was just a trend started by someone like me who is sick of rolling sushi at home.
Hope you enjoyed this post and that you will give this recipe a go. To help our blog grow, subscribe to our newsletter and don’t forget to connect with us on social media, we would love to hear from you!
- 2 cups suhi rice (short grain white rice)
- 2 cups water
- One pinch of salt.
- 2 Tbsp rice vinegar
- 2 Tbsp white sugar
- 4 Tbsp of vegan Mayonnaise.
- 1 Tsp of Soy sauce.
- 2 Tbsp of Sriracha.
- A Large carrot
- 1 Tsp Sesame oil
- 1 Tsp soy sauce
- 1 Cup of sliced daikon radishes. I use a mandolin to slice
- Half an English cucumber thinly sliced.
- 2 Nori Sheets, cut into little squares.
- 2 Avocados, pitted and sliced.
- Toasted Sesame seeds.
- Pickled Ginger.
- Start by rinsing your rice. Then in a pot, add your rice and your 2 cups of water. Let the pot come to a boil then lower the heat to medium low and let it cook for about 15 minutes.
- In the meantime, combine your salt, sugar and rice vinegar in small sauce pan and heat it on medium heat until the sugar dissolves. You can also achieve this by microwaving it for about 20 seconds. Set aside when ready.
- Using a potato peeler, start peeling your carrots. Once you’re done peeling the outer layer, use your peeler to make thin long slices of carrots. You can achieve that by peeling from top to bottom, by using long strokes and by focusing on one side at a time of your carrot.
- Place your carrots in a bowl and add sesame oil and soy sauce. Stir and set aside.
- Once the rice is cooked, transfer into a bowl, and start adding your rice dressing very slowly, while stirring.
- Make your spicy mayo by mixing soy sauce, Sriracha and vegan mayonnaise. (If you are trying to cut on your fat intake, do it like me and just use sriracha)
- Build your bowls by placing about one cup of cooked rice in a bowl, top with some sesame carrots, daikon slices, cucumber slices, avocado slices, a couple squares of nori and some pickled ginger. Garnish with toasted sesame seeds and a drizzle of spicy mayo.
- Serve with soy sauce and enjoy!
Please note that the cost might be a little lower or higher for you. It all depends on variables such as your location, the types of ingredients you use (i.e. organic, imported, etc.)
Endlessly curious hipster
Vegan dabbler (I try !)