Sushi Bowl with Wasabi Mayo
Sushi in a bowl in a fun way to deconstruct sushi rolls and enjoy them without all the rolling, slicing and plating.
Ingredients
Wasabi Mayo
- 1 tsp wasabi paste
- 2 tbsp vegan mayo (Vegenaise)
- 1 tbsp rice vinegar
- 1 tsp agave or maple syrup
Sticky rice
- 1 cup short grain or sushi rice
- 1 cup water
- 1 tbsp rice vinegar
Bowl
- 1 avocado sliced
- 1 medium cucumber
- 1 sheet of roasted seaweed
- 1-3 tbsp pickled ginger
- 1-2 slices vegan salmon
- 2 tbsp white and/or black sesame seeds
Instructions
Cook the rice
- If using regular short-grain rice, soak 1 cup in water for 15-20 minutes.
- Rinse and add 1 cup of water. Bring to a boil and simmer covered for 10 minutes. Turn off the heat. keep it covered for 5 minutes.
- Uncover and let it cool down. When you can touch it without burning your fingers, and stir in the rice vinegar.
Make the wasabi mayo
- Whisk 1 tbsp wasabi paste with 2 tbsp vegan mayo, 1 tbsp rice vinegar, 1 tsp agave or maple syrup. Taste and season.
Prepare the bowl
- Slice the avocado.
- Peel and julienne the cucumber.
- Cut the seaweed into strips.
- Cut the vegan salmon into thin slices.
- Add rice to the bowl, place the julienne cucumbers on one side, the pickled ginger, avocado slices next to it.
- Top with vegan salmon. Drizzle the wasabi mayo.
- Sprinkle some white or black sesame seeds.
Notes
Other veggies that can be added to this salad:
Thinly sliced cabbage, pickled carrots or daikon, jicama... so many options!
Thinly sliced cabbage, pickled carrots or daikon, jicama... so many options!