Ingredients
Directions
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.
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and sesame seeds. Mix well and set aside.
Make the edamame and asparagus: In a medium bowl, mix together the tamari, vinegar, syrup, ginger, garlic, and sesame seed oil, if using.
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.
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.
Sprinkle green onion and cilantro over top of each bowl.
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
Directions
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.
Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and sesame seeds. Mix well and set aside.
Make the edamame and asparagus: In a medium bowl, mix together the tamari, vinegar, syrup, ginger, garlic, and sesame seed oil, if using.
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.
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.
Sprinkle green onion and cilantro over top of each bowl.
Drizzle wasabi mayo on top. Sprinkle nori sheet crumbles on top.