Ingredients
Directions
Make the rice: Add the rice and water to a stovetop pot and heat over medium-high heat until boiling. Lower the heat to simmer, cover and cook for 25 minutes.
While the rice is cooking, make the Sunonomo: Add the cucumber, torn nori sheets and bell pepper to the bowl and toss.
Whisk the rice vinegar, maple syrup, and coconut aminos together in a small bowl. Pour over the cucumber mixture and mix together. Toss and set aside.
Make the Sriracha Sauce: Add all the ingredients to a blender and blend until smooth. Set aside.
Assemble your remaining ingredients while the rice cooks and gather your two sushi bowls.
Once the rice has finished cooking, divide the rice, avocado, cabbage, carrots, edamame, and green onion between two bowls. Top vegan sushi bowl with the sunomono, drizzle with the sauce, and garnish with sesame seeds and cilantro (if using).
Chef's Notes
Substitutions
Use yellow, green, or orange bell peppers in place of red bell peppers.
Substitute arame in place of wakame.
Using Wakame or Nori Sheets
These come in dried form. Once you add them to the cucumbers with the marinade, they’ll rehydrate and soften.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the marinade ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store vegan sushi bowl ingredients in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Make the rice: Add the rice and water to a stovetop pot and heat over medium-high heat until boiling. Lower the heat to simmer, cover and cook for 25 minutes.
While the rice is cooking, make the Sunonomo: Add the cucumber, torn nori sheets and bell pepper to the bowl and toss.
Whisk the rice vinegar, maple syrup, and coconut aminos together in a small bowl. Pour over the cucumber mixture and mix together. Toss and set aside.
Make the Sriracha Sauce: Add all the ingredients to a blender and blend until smooth. Set aside.
Assemble your remaining ingredients while the rice cooks and gather your two sushi bowls.
Once the rice has finished cooking, divide the rice, avocado, cabbage, carrots, edamame, and green onion between two bowls. Top vegan sushi bowl with the sunomono, drizzle with the sauce, and garnish with sesame seeds and cilantro (if using).
