Try this super simple deconstructed sushi bowl. It's vegan, flavorful, and uses a Sriracha dressing. Choose your spice level and enjoy this plant-based sushi bowl as a weeknight treat.
Ingredients
- 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
- ½ cup shredded or julienned carrot
- ½ cup shredded or thinly sliced red cabbage
- ½ cup diced fresh mango
- 2 tablespoons sliced green onion green parts only
- 1 tablespoon toasted sesame seeds
- ½ cup spicy Sriracha dressing see below
- ½ medium lime halved
For the spicy sriracha dressing
- ¼ cup raw cashews soaked in water for 30 minutes
- ¼ 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
Instructions
- 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.