Vegan Sushi Bowls
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Running on Real Food · by Deryn Macey★ 4.9 (22)

Vegan Sushi Bowls

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 36%
CARBS 56G48% OF CAL
11G FIBER9G SUGAR36G OTHER
FAT 22G41% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deconstructed sushi bowl with rice, roasted vegetables, avocado, crispy nori, and creamy cashew sauce. Satisfies sushi cravings without rolling, perfect for quick weeknight dinners.

mainjapanesebowltofudairy freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup raw cashews (soaked at least 4 hours)
  • 5 tbsp water (plus more as needed to adjust consistency)
  • 1 tbsp lime juice or rice wine vinegar
  • 1/2 tsp sea salt
  • 2 tsp pure maple syrup
  • 2 tsp soy sauce or gluten-free tamari
  • 1 tbsp sriracha sauce
  • 2 cups cooked white or brown rice (1/2 cup per bowl)
  • 2 cups cooked (shelled edamame (1/2 cup per bowl))
  • 2 cups peeled and cubed sweet potato (1/2 cup per bowl)
  • 1 cup julienned or grated carrot (1/4 cup per bowl)
  • 1 cup diced cucumber (1/4 cup per bowl)
  • 1 ripe avocado (diced (1/4 per bowl))
  • 8 tbsp crumbled or thinly sliced nori sheets or roasted seaweed snacks (2 tbsp per bowl)
  • 4 tbsp sesame seeds (1 tbsp per bowl)
  • finely chopped green onion (for topping, optional)
  • dash of soy sauce (for topping, optional)
PREP
15M
SODIUM
282MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.