Yields2 ServingsPrep Time25 minsCook Time5 minsTotal Time30 mins
Ingredients
Wasabi Mayo
8ozorganic tofu (firm or extra firm, cubed into 1” pieces)
2tbsplemon juice
2tsporganic apple cider vinegar
½tspmustard powder
2tsppure maple syrup (or date paste, see Chef’s Notes)
½tspsalt (optional)
1tspwasabi powder (or paste, wasabi only on ingredient label)
Sushi Rice
3cupsorganic black rice (or short grain brown rice, cooked)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbsppure maple syrup (or date paste, link in directions)
1tbspsesame seeds (black or white)
Edamame and Asparagus
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1tbsppure maple syrup (or date paste, link in directions)
1tbspfresh ginger (minced)
1tbspgarlic (fresh ginger)
½tspsesame seed oil (optional)
1tspsesame seeds
1cuporganic edamame (shelled)
1cupasparagus (cut into 1” pieces)
Sushi Bowl
1cupcarrots (shredded)
1cupcucumbers (thinly sliced or chopped)
¼cupgreen onion (sliced)
¼cupcilantro (optional, chopped)
1toasted nori sheet (crumbled into pieces)
Directions
1
Make the wasabi mayo: Add all ingredients to a blender or food processor and blend until super creamy. Taste and adjust with more wasabi, ¼ teaspoon at a time until you reach your desired spiciness. See Chef’s Notes.
2
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
3
Add the rice and sesame seeds. Mix well and set aside.
4
Make the edamame and asparagus: In a medium bowl, mix together the tamari, vinegar, syrup, ginger, garlic, and sesame seed oil, if using.
5
Heat a wok or large skillet over medium-high heat and add the sauce. Stir in the edamame and asparagus and saute for 3 to 5 minutes until the asparagus is tender. Set aside.
6
Assemble your sushi bowl: In two medium-large bowls, divide the sushi rice, edamame and asparagus mixture (along with any extra sauce), carrots, and cucumber.
7
Sprinkle green onion and cilantro over top of each bowl.
8
Drizzle wasabi mayo on top. Sprinkle nori sheet crumbles on top.
Chef's Notes
Substitutions Substitute any vegetables you’d like for the vegetables listed in the recipe.
Use organic quinoa or millet in place of rice.
Sugar-free Use date paste in place of maple syrup.
Prep Ahead Prepare the wasabi mayo ahead of time and store in an airtight container in the refrigerator for up to 3 days (needs to be used within 5 days).
Prepare the edamame and asparagus ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Make the sushi rice ahead of time and store in the refrigerator for up to 3 days or freeze for up to 30 days.
Where to find nori sheets and wasabi Typically you’ll find these items in the ethnic food section of your grocery store.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Wasabi Mayo
8ozorganic tofu (firm or extra firm, cubed into 1” pieces)
2tbsplemon juice
2tsporganic apple cider vinegar
½tspmustard powder
2tsppure maple syrup (or date paste, see Chef’s Notes)
½tspsalt (optional)
1tspwasabi powder (or paste, wasabi only on ingredient label)
Sushi Rice
3cupsorganic black rice (or short grain brown rice, cooked)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbsppure maple syrup (or date paste, link in directions)
1tbspsesame seeds (black or white)
Edamame and Asparagus
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbspsherry vinegar (or red wine vinegar)
1tbsppure maple syrup (or date paste, link in directions)
1tbspfresh ginger (minced)
1tbspgarlic (fresh ginger)
½tspsesame seed oil (optional)
1tspsesame seeds
1cuporganic edamame (shelled)
1cupasparagus (cut into 1” pieces)
Sushi Bowl
1cupcarrots (shredded)
1cupcucumbers (thinly sliced or chopped)
¼cupgreen onion (sliced)
¼cupcilantro (optional, chopped)
1toasted nori sheet (crumbled into pieces)
Directions
1
Make the wasabi mayo: Add all ingredients to a blender or food processor and blend until super creamy. Taste and adjust with more wasabi, ¼ teaspoon at a time until you reach your desired spiciness. See Chef’s Notes.
2
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
3
Add the rice and sesame seeds. Mix well and set aside.
4
Make the edamame and asparagus: In a medium bowl, mix together the tamari, vinegar, syrup, ginger, garlic, and sesame seed oil, if using.
5
Heat a wok or large skillet over medium-high heat and add the sauce. Stir in the edamame and asparagus and saute for 3 to 5 minutes until the asparagus is tender. Set aside.
6
Assemble your sushi bowl: In two medium-large bowls, divide the sushi rice, edamame and asparagus mixture (along with any extra sauce), carrots, and cucumber.
7
Sprinkle green onion and cilantro over top of each bowl.
8
Drizzle wasabi mayo on top. Sprinkle nori sheet crumbles on top.
