Deconstructed Vegan Sushi Bowl


I’ve tried to make sushi. I even took a class with my husband last year. But when I try to do it at home… Failure.

My favorite kind of food to make is bowls. Bowls of a bunch of different things thrown together. This is perfect for the kind of person who wants to eat sushi but is a sushi rolling failure like myself.



That’s about as fancy as my sushi abilities will ever get. So, without any more rambling, here’s the recipe.

2 cups cooked white rice
1/4 cup rice vinegar
1 teaspoon sea salt
1 1/2 teaspoons sugar
1/2 tablespoon mirin
*see note if you’re unable to find the rice ingredients

2 tablespoons soy sauce
1/2 tablespoon agave nectar or sugar
1 clove of minced garlic

1 medium avocado, cut in half and then sliced thinly
1/4 cup sprouts
3 cherry tomatoes, quartered
1 sheet of nori, cut into thin strips
Other optional additions: carrot, cucumber, tofu, cabbage, eggplant

*NOTE- You can make the rice without the vinegar and other ingredients, but keep in mind it won’t taste like sushi rice. It’ll still be delicious if you add some salt though.

Cook your rice first and set it aside to cool, it needs to be room temperature when the food comes together.

In a small sauce pan mix together the vinegar, salt, mirin, and sugar. Cook on medium heat until the sugar and salt have dissolved. Set aside to cool.

Meanwhile, cut up your veggies. I like to use avocado, tomato, sprouts, and add some tofu. But I’ve listed other options for you as well. Anyway you go, it’ll be delicious.

When that’s done, whisk together the soy sauce, garlic and agave in a small bowl. Set aside.

Mix together rice and the vinegar mixture. When thoroughly mixed, divide equally between two bowls. Drizzle the soy sauce mixture on top. Then pile on your veggies and nori. You can also top the whole thing with sesame seeds, which I totally forgot to do.



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