VEGAN Deconstructed Sushi Bowl | Interview and Cooking with Jaré Cervantes from Vegan Athlete Wear

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is a healthier protein option, while canned chickpeas are budget-friendly.

sushi rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa offers more protein, while brown rice is less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos provide a soy-free alternative, while liquid aminos are a cost-effective substitute.

avocado

🥗Healthier: mashed avocado

💰Cheaper: frozen avocado

Mashed avocado can be healthier with less added fat, while frozen options are more affordable.

Cook sushi rice according to package instructions and let it cool.

Mix rice vinegar with a pinch of salt and sugar, then fold into cooled rice.

Slice cucumber and carrots into thin strips or ribbons.

Dice avocado and set aside to prevent browning.

Cut nori sheets into strips or squares.

Prepare edamame by steaming or boiling until tender, then drain.

Chop green onions and set aside for garnish.

In a bowl, layer a base of sushi rice.

Arrange cucumber, carrots, avocado, and edamame on top of the rice.

Sprinkle sesame seeds over the vegetables for added crunch.

Add strips of nori around the bowl for garnish and flavor.

Drizzle soy sauce over the assembled ingredients.

Top with wasabi and pickled ginger to taste.

Serve immediately for a fresh taste, or cover and refrigerate for later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens