This article was written for Annabel & Grace, which is now part of Rest Less.
This recipe is for Tom, the technical wizard behind the A&G website. Last time we met, I gave him a very uninspiring lunch of tomatoes on toast (no butter) as it was the only vegan thing I could offer him from my half-empty fridge. Sorry Tom. Next time he comes to see me I will be better prepared and will serve him this fabulously tasty vegan sushi bowl.
2
servings50
minutesThis is comforting bowl food with an edge – the fresh, zingy flavours of pickled ginger, nori, edamame and sriracha make it an ideal lunch or light dinner
Ingredients
brown short grain rice or sushi rice 150g
cucumber ½, thinly sliced
rice wine vinegar 2 tbsp
runny honey or maple syrup 1 tsp
white sesame seeds ½ tbsp, toasted
black sesame seeds ½ tbsp, toasted
edamame beans 80g, blanched or defrosted
avocado ½ small, thinly sliced
pickled ginger 30g, drained
nori sheet 1, crumbled or snipped with scissors
mayonnaise (or vegan alternative) 2 tbsp
sriracha 1 tbsp
Directions
- Rinse and cook the rice following pack instructions. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. 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.
- 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.
- Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.
Notes
- I’m not a vegan so I added some sliced raw tuna