30 min · 1 serving · @Healthy Rasoi by Ritu Khemka
Vegan Sushi Bowl
Seasoned sesame sushi rice topped with crunchy rainbow vegetables, edamame and avocado, drizzled with a nutty tahini, lemon and toasted sesame dressing.
Nutrition per serving
- 765 kcal
- 19 g protein
- 83 g carbs
- 41 g fat
Ingredients
- 50 g sushi rice
- 105 ml water
- 1 tbsp rice vinegar
- 1 pinch salt
- ½ tsp sugar, for the rice
- ¾ tsp roasted white sesame seeds
- ¾ tsp roasted black sesame seeds, for the rice
- ¾ tbsp toasted sesame oil
- ½ tbsp dark soy sauce
- 1 tbsp lemon juice
- ½ tbsp sugar, for the dressing
- ¼ tsp sriracha sauce, optional
- 1 ½ tsp roasted black sesame seeds, for the dressing
- 30 g tahini
- 40 g red bell pepper, sliced
- 30 g carrot, julienned
- 50 g cucumber, sliced
- 30 g boiled corn kernels
- 50 g boiled edamame beans
- 20 g radish, sliced
- 30 g purple cabbage, shredded
- ¼ avocado, sliced
Steps
- Cook the rice in the water over medium heat until tender, then rest covered for 5 minutes.
- Gently fold in the rice vinegar, salt, sugar and sesame seeds.
- Shake the sesame oil, soy sauce, lemon juice, sugar, sriracha, sesame seeds and tahini together in a jar.
- Arrange the rice in a bowl with the vegetables, edamame and avocado.
- Drizzle with the dressing and serve.
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