Quell your sushi cravings without any meat! Vegetarian Sushi Bowls start with sushi rice and are topped with ripe avocado, shelled edamame, carrot ribbons, chopped mangoes, and crisp cucumbers. Add in some seaweed sheets and a creamy Sriracha mayo as the perfect finishing touch.
SUSHI RICE: Place rice in a fine-mesh strainer and rinse under cold water until water runs clear. Tap out excess water to throughly drain and then transfer the rice to a medium-sized pot. Add in the 2 ¼ cups water. Bring to a full boil, cover, reduce heat to low, and simmer for 15 minutes. After 15 minutes, keep the lid on, but remove from heat and let stand for a full 15 minutes.
SUSHI RICE SEASONING: In a small bowl, combine the rice vinegar, sugar, and 1 teaspoon salt. Microwave for 15-20 seconds to warm the mixture, then stir until the sugar is fully dissolved. Once the rice is finished cooking and standing, pour about ⅓ of this mixture into the rice. Gently fold into the rice to combine. Repeat the process until all of the vinegar seasoning has been incorporated into the rice. Set aside.
EDAMAME: Meanwhile, bring a pot of 6 cups of water to boil, then add in 1 tablespoon fine sea salt, and the bag of frozen and shelled edamame. Cook for 2-3 minutes or until edamame is tender. Drain thoroughly and toss with salt to taste.
SRIRACHA MAYO: In a small bowl, whisk together the sesame oil, mayo, sriracha sauce (add slowly to taste preference), and lime juice. Whisk and taste, adding more sriracha for a spicier sauce.
VEGGIES: Slice cucumbers in half lengthwise and then cut into thin half moons, about ¼ inch thick. To make carrotribbons, lay a large carrot flat on a cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel. Repeat with remaining carrots. Avocado: Remove peel and pit; thinly slice or chop. Mango: Peel with a vegetable peeler, cut the two halves off the large center pit. Dice the halves into small, bite-sized pieces.
SOY SAUCE MIXTURE: In a small bowl, mix together ¼ cup soy sauce and 1 tablespoon rice vinegar. Stir.
SERVE: Divide the rice evenly among four bowls. Top with edamame, carrots, avocado and cucumber. Drizzle everything evenly with soy sauce and rice vinegar mixture. Top with Sriracha mayo, along with seaweed snack sheets.
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Notes
Note 1: Mangos and avocados:Perfectly ripe mangos and avocados are game changers for these sushi bowls. To tell if an avocado is ripe, press gently around (not on) the stem and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose). To tell if a mango is ripe, always judge by feel. Squeeze the mango gently; a ripe mango will give slightly (overripe will squish down) and have a delicous aroma.