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Vegan Sushi Bowl

Vegan “Sushi” Bowls: Omega and Protein Rich

Yields2 ServingsCategory,
Credit to olivemagazine.com for this delicious Vegan Recipe

Ingredients

 150 g Brown Short Grain Rice Or Sushi Rice
 ½ Cucumber, Thinly Sliced
 2 tbsp Rice Wine Vinegar
 1 tsp Runny Honey Or Maple Syrup
 ½ tbsp White Sesame Seeds, Toasted
 ½ tbsp Black Sesame Seeds, Toasted
 80 g Edamame Beans, Blanched Or Defrosted
 ½ Small Avocado, Thinly Sliced
 30 g Pickled Ginger, Drained
 1 Nori Sheet, Crumbled or Snipped With Scissors
 2 tbsp Mayonnaise (Or Vegan Alternative)
 1 tbsp Sriracha

Instructions

1

Rinse and cook the rice following pack instructions.

2

Toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes.

3

Whisk together half the vinegar and half the honey in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.

4

Combine the remaining vinegar and honey. Once the rice is cooked and drained, sprinkle with the vinegar-honey mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.

5

Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori.

6

Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls.

7

Sprinkle over the remaining seeds and serve.

Nutrition Facts

2 servings

Serving size


Amount per serving
Calories522
% Daily Value *
Total Fat 21.1g28%
Saturated Fat 2.6g13%
Total Carbohydrate 67.3g25%
Dietary Fiber 7.2g26%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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