Easy deconstructed vegan sushi bowl with ginger sauce.
Delectable, crunchy and oh so satisfying! When your sushi craving hits, it’s time to whip up this recipe!
This beautifully vibrant dish satisfies all your vegan sushi cravings in one fast & easy bowl. Seriously, it tastes just like perfectly rolled sushi from your local Asian restaurant but easier and cheaper! Crunchy, flavorful, with a hint of ginger and a salty vibe from the dressing. This recipe made 3 nice sized bowls with a bit of extra for leftovers. The color is vibrant, fiber and protein packed and so delectable. This dish preps perfectly several hours ahead of time and would make a great summer bbq menu item. Just dress prior to serving for optimum crunch factor! Let’s get started shall we?
1 cup of dried rice of choice cooked according to package directions. I used black, forbidden rice which served as a great contrast in color to the bright veggies.
1.5 avocados, cubed
3 mini cucumbers, quartered
1 cup of shredded carrots
2 cups of loosely packed shredded red cabbage (napa would also work nicely)
2 cups of frozen edamame, defrosted
1 large bell pepper, chopped (you chose the color)
1/4 cup of chives, diced finely
3 scallions, diced
Optional: roasted peanuts (1/4 cup) and sesame seeds
3 tbl of liquid aminos
1/4 cup olive oil
1 tsp sesame oil
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1 nub of fresh ginger, grated finely (2 tbl yielded)
1 garlic clove, minced
2 tbl of maple syrup or 2 tbl of coconut sugar
Defrost your edamame in a bowl. In a large, other bowl, add the remaining salad ingredients and toss. When the edamame are defrosted, add as well and toss. Don’t add the peanuts until serving to preserve the crunchiness.
Into a jar with a lid, add your dressing ingredients. Secure the lid tightly and shake vigorously to blend. Once blended and ready to serve, top the salad (add peanuts and sesame seeds then) and serve.
I love to use forbidden rice but rice or glass noodle base would also be perfection! Can’t wait for you to try this one! ~ox
— Knead to Cook