Vegan Sushi Bowl
This vibrant vegan bowl is a deconstructed sushi dream, featuring protein-rich crispy tofu and zesty salt and chili edamame. Fresh, crunchy vegetables like spiralized carrots and cucumber provide a refreshing contrast to the creamy avocado and seasoned rice, all tied together with a savory miso-ginger dressing.
Instructions
- 1
Cook the sushi rice (1 cup) according to package instructions. Once cooked, fold in rice vinegar (1 tbsp), salt (0.25 tsp), and brown sugar (0.5 tsp), then set aside to cool.
- 2
Prepare the crispy tofu (2 servings) and edamame beans (1 cup) according to their recipes until the tofu is golden and edamame is seasoned.
- 3
Whisk together white miso paste (2 tsp), rice vinegar (1 tbsp), sesame oil (1 tbsp), maple syrup (1 tbsp), soy sauce (0.5 tbsp), water (2 tbsp), and ginger (1 tbsp) until smooth.
- 4
Divide the seasoned rice into two bowls. Arrange avocado (1), cucumber (1), carrots (2), and radishes (8) on top of the rice.
- 5
Add the prepared tofu and edamame. Finish by garnishing with sesame seeds (1 pinch), spring onions (2), pink pickled ginger (1 handful), and nori (2 servings). Drizzle with the miso dressing.
Nutrition Facts
Per portion