Description
A vibrant and fresh Vegan Sushi Rice Bowl featuring perfectly cooked sushi rice topped with a colorful array of thinly sliced vegetables, fresh basil, and spicy, creamy sauces. This bowl is easy to assemble, packed with flavors, and customizable for a healthy and satisfying meal.
Ingredients
Scale
Base
- 6 cups cooked sushi rice
Vegetables & Herbs
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 2 small avocados (or 1 large), cut into bite-sized pieces
- 1 cup cucumber, seedless and thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 oz fresh basil, thinly sliced
- 1 jalapeno, cut into thin slices
Toppings (Optional)
- Sesame seeds
- Peanuts or cashews, chopped
Sriracha Mayo Sauce
- ¼ cup vegan mayonnaise
- 2 tsp Sriracha sauce
Peanut Butter Miso Sauce
- 2 Tbsp smooth peanut butter
- 1 Tbsp red miso paste
- 1 tsp ginger paste
- 1 garlic clove, crushed
- ¼ cup olive oil
- 1 tsp sugar or honey
- 1 tsp Sriracha sauce
- â…› tsp salt
Wasabi Sauce
- 2 tsp wasabi paste
- 1 Tbsp lime juice
- 2 tsp ginger paste
- 2 tsp rice vinegar
- ¼ cup vegan mayonnaise
- â…› tsp salt
- ¼ cup cilantro
Instructions
- Cook Sushi Rice: Cook sushi rice according to package instructions, then let it cool to room temperature. Store in the refrigerator until ready to serve.
- Prepare Vegetables: Thinly slice and shred all vegetables: red bell pepper, carrots, avocado, cucumber, red cabbage, basil, and jalapeno. Arrange them in individual serving bowls for a sushi bowl bar or set aside for assembly.
- Make Sriracha Mayo: In a small bowl, whisk together vegan mayonnaise and Sriracha sauce until smooth and well combined. Set aside.
- Prepare Peanut Butter Miso Sauce: Combine peanut butter, miso paste, ginger paste, crushed garlic, olive oil, sugar (or honey), Sriracha sauce, and salt in a food processor or high-speed blender. Blend for 1-2 minutes until completely smooth.
- Prepare Wasabi Sauce: In a separate food processor or blender, combine wasabi paste, lime juice, ginger paste, rice vinegar, vegan mayonnaise, salt, and cilantro. Blend for 1-2 minutes until smooth.
- Assemble Sushi Bowls: Spoon 1 cup of cooked sushi rice into each bowl. Top with equal portions of the prepared vegetables, fresh basil, and jalapeno slices. Drizzle the bowls with the sriracha mayo, peanut butter miso sauce, and wasabi sauce as desired. Sprinkle with sesame seeds and chopped nuts if using.
- Serve and Enjoy: Serve immediately and enjoy the fresh, vibrant flavors of your vegan sushi rice bowl.
Notes
- Rice should be fully cooled to room temperature before assembly for the best texture.
- Adjust the amount of Sriracha and wasabi according to your spice preference.
- Use vegan mayonnaise to keep the dish strictly vegan.
- Feel free to substitute or add other vegetables like edamame or seaweed for more variety.
- For a gluten-free version, ensure miso paste and sauces are certified gluten-free.
