Deconstructed Sushi Bowl

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2 min read
Summary

Sushi bowls might just rival your family's beloved taco or pizza nights once you try this Deconstructed Sushi Bowl. This dish brings together a colorful array of veggies like edamame, carrots, cabbage, and green onions, all elevated by the sweet and tangy Sunomono topping. This refreshing Japanese cucumber salad transforms the bowl from tasty to extraordinary, bursting with authentic flavors and nutrients. Get ready for a new family favorite that’s as healthy as it is delicious!

Yields2 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

Ingredients

Rice
 1 cup organic dry brown rice (or black rice)
 2 cups water
Sunomono
 2 cups cucumbers (thinly sliced, peeled if waxed)
 1 sheet of wakame or nori sheets (roughly torn into pieces or ground, see Chef’s Notes)
  cup red bell pepper (seeded, diced)
 2 tbsp organic rice vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tbsp coconut aminos (or 2 tsps reduced-sodium tamari)
Sriracha Sauce
 ¼ cup tahini
 2 tsp Sriracha (or other chili sauce)
 1 small garlic clove
 1 tbsp lemon juice (freshly squeezed)
 2 tbsp water
Other additions
 1 large avocado (seed removed, cut into 1” cubes)
 1 cup cabbage (shredded)
 1 cup carrots (shredded)
 ½ cup organic edamame (frozen and thawed, shelled)
 ½ cup green onions (sliced)
 ½ cup cilantro (optional; chopped)
 1 tbsp sesame seeds

Directions

1

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.

2

While the rice is cooking, make the Sunonomo: Add the cucumber, torn nori sheets and bell pepper to the bowl and toss.

3

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.

4

Make the Sriracha Sauce: Add all the ingredients to a blender and blend until smooth. Set aside.

5

Assemble your remaining ingredients while the rice cooks and gather your two sushi bowls.

6

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

Rice
 1 cup organic dry brown rice (or black rice)
 2 cups water
Sunomono
 2 cups cucumbers (thinly sliced, peeled if waxed)
 1 sheet of wakame or nori sheets (roughly torn into pieces or ground, see Chef’s Notes)
  cup red bell pepper (seeded, diced)
 2 tbsp organic rice vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tbsp coconut aminos (or 2 tsps reduced-sodium tamari)
Sriracha Sauce
 ¼ cup tahini
 2 tsp Sriracha (or other chili sauce)
 1 small garlic clove
 1 tbsp lemon juice (freshly squeezed)
 2 tbsp water
Other additions
 1 large avocado (seed removed, cut into 1” cubes)
 1 cup cabbage (shredded)
 1 cup carrots (shredded)
 ½ cup organic edamame (frozen and thawed, shelled)
 ½ cup green onions (sliced)
 ½ cup cilantro (optional; chopped)
 1 tbsp sesame seeds

Directions

1

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.

2

While the rice is cooking, make the Sunonomo: Add the cucumber, torn nori sheets and bell pepper to the bowl and toss.

3

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.

4

Make the Sriracha Sauce: Add all the ingredients to a blender and blend until smooth. Set aside.

5

Assemble your remaining ingredients while the rice cooks and gather your two sushi bowls.

6

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).

Notes

Deconstructed Sushi Bowl