Vegan Sushi Bowls - Quick, easy and Perfect for Summer | How to make Wasabi Mayonnaise

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a firmer texture, while chickpeas are budget-friendly and protein-rich.

sushi rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is a nutritious alternative, while regular rice is often less expensive.

Cook sushi rice according to package instructions, treating it like regular pasta.

Prepare wasabi mayonnaise by mixing homemade vegan mayonnaise with wasabi, breaking up clumps with a spoon.

Use a potato peeler to slice carrot into thin ribbons.

Thinly slice cucumber.

Slice red cabbage as thin as possible.

Once the sushi rice is cooked, let it cool slightly.

Season the rice with half a tablespoon of sugar, a tiny pinch of salt, and about a tablespoon of rice wine vinegar, mixing well.

Plate a small portion of seasoned rice at the bottom of a bowl.

Sprinkle togarashi seasoning and furukake over the rice.

Arrange the prepped veggies (carrot, cabbage, cucumber) around the bowl.

Boil edamame until tender and add to the bowl.

Drizzle soy sauce over the bowl and top with wasabi mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens