Spicy Sushi Bowl Recipe
Fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.
Servings 4
Ingredients
For the spicy mayonnaise:
- 1 12 ounce or 340 g package soft silken tofu
- ¼ cup rice vinegar
- ¼ cup toasted sesame oil
- 3 tablespoons sriracha hot sauce
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon agave nectar
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
Instructions
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.
Notes
Recipe reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press
Nutrition
Calories: 619kcal