This delicious sushi rice bowl combines the perfect sushi flavored rice combined with delicious protein packed veggies without all the work of making sushi rolls. Serve it up with Vegan Wasabi Mayo and crunchy toppings
Wash the rice with running water for a couple minutes. It is ready when there is the water is clear and there is no more starch coming out of the rice.
Place the rice in the pot and add the correct amount of water.
Bring the pot to a boil over high heat. Once it boils, lower the heat and cover with a lid.
Check after 6-8 minutes. If all water is absorbed and grains are larger, the rice is ready. If not continue cooking but check frequently to ensure you don’t burn the rice. When the water is absorbed, turn off the heat and allow the rice to steam in the pot for an additional 15 minutes.
While the rice is steaming, place vinegar, salt and sugar in a pot and heat until salt and sugar are dissolved.
Use a wooden spoon to remove the rice from the pot. Do not scrape any rice stuck to the bottom of the pan, only what easily comes out.
Pour mixture over rice while it is still hot and mix well with a wooden spoon.
Allow the rice to cool down at room temperature.
Prepping toppings
Cook shelled edamame using instructions on package. When ready, remove and set aside.
Cut cucumber in small dice pieces. Begin by slicing the cucumber into strips lengthwise about ⅛” thick. Then cut those pieces into strips and then dice.
Wash and peel whole carrots. Use the peeler to create carrot ribbons.
To cut the radish, slice in half and place the flat surface on the cutting board. Make thin slices and then julienne the slices.
Wash scallions or Chinese onions and cut the green parts on a bias.
Crush the nori sheets with your fingers breaking it up into small pieces.
Peel the avocado and remove seed. Slice into thin slices.
Wasabi Mayonnaise
Place the all the soy milk, mustard and lime juice into a blender. Turn on blender to mix. While the blender is on, slowly add the oil to the blender. Mayonnaise will form.
Transfer mayonnaise from blender to a small bowl and mix in the wasabi.
To form the bowls
Place rice in bowl.
Sprinkle with crushed nori.
Arrange the remaining vegetable over the top of the rice.
Drizzle with dressing or soy sauce
Garnish with black sesame seeds, toasted panko and pickled ginger as desired.
Notes
*The strength and heat of wasabi varies greatly between brands and sources. So I suggest you start with ½ teaspoon and then add more until it has the heat and flavor you desire.**Each sushi rice bowl gets a heaping ½ cup of rice, ⅓ cup of edamame, 1 ½ T dressing. Split up the veggies evenly between six bowls.