This fresh, flavorful spicy sushi bowl is like a deconstructed sushi roll, complete with edamame and homemade spicy mayo.
Guys, I am so jazzed to be one of the stops on the blog tour for Jackie Sobon’s brand new cookbook, Vegan Bowl Attack!. This book is everything you’d expect from the stellar lady behind Vegan Yack Attack. It’s gorgeous, funny, and packed with plant-based recipe inspiration. And you can enter to win a copy below!
The bowl recipes range from simple, weeknight situations to slightly more complex recipes. I’d place this spicy sushi bowl toward the simple end of the spectrum. It’s pretty quick to put together, and if you’re feeling really harried, you can cheat by using pre-made sriracha mayo instead of making the mayo from scratch.
I’ve been poring over Vegan Bowl Attack! since it landed in my mailbox, and this book is just beautiful.
Most recipes have a mouthwatering photo to go with, and Jackie has bowls broken down in a nice, approachable way. If you’re new to vegan cooking or just want to shake up your food routine, this book is a great resource.
Some notes about this Spicy Sushi Bowl:
- If spicy isn’t your thing, that’s OK! Skip the spicy mayo and use a different sauce in its place. Teriyaki sauce or even a drizzle of plain ol’ soy sauce would be great on this bowl
- If you can’t find daikon, don’t worry! I wasn’t able to find daikon and I subbed in watermelon radish instead. Red radish would be fine, too, but know that these types of radish do have more bite than daikon. Carrots are another good sub for daikon in this recipe. They give the same crunchy texture, though they’re sweeter than daikon.
- If you’re short on time, don’t worry about making the mayo from scratch. Jackie’s mayo is stellar, but you can whisk together your favorite bottled vegan mayo with a squirt of sriracha sauce and a drop of toasted sesame oil for a similar effect, and no one needs to know you took a little shortcut. Or you can sub pre-made vegan sriracha mayo to get really, really lazy. If you have the time, though, I definitely recommend trying Jackie’s mayo recipe!
- If you have a pressure cooker, it’s totally fine to make the sushi rice in there instead of on the stove. In my Instant Pot, I cooked 1 cup sushi rice in 1 1/4 cups water with all other ingredients the same as listed in the recipe. Cook for 3 minutes at high pressure, then do a natural release. The recipe below appears as printed in the book, but know that you can pressure cook the rice this way instead.
- If you need some conversion help, 4 ounces is 1/2 cup. 6 ounces is 3/4 cup.
- The recipe says to chop the veggies into matchsticks, but I used my spiralizer. Because I love any excuse to use my spiralizer!
Spicy Sushi Bowl Recipe
For the spicy mayonnaise:
For the sushi bowl:
- 1 cup sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 2 sheets of nori seaweed - cut into strips
- 4 ounces cucumber - julienne-cut
- 6 ounces daikon radish - julienne-cut
- 6 ounces mango - peeled, seeded, and thinly sliced
- 1 cup sliced avocado
- 1 cup edamame - steamed and removed from pods
- 3 tablespoons panko bread crumbs - (gluten-free, if necessary), toasted
- 1 tablespoon sesame seeds - toasted
To Make the Spicy Mayonnaise
- Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)
To Make the Sushi Bowl
- Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.