Oh My Veggies · by Liz★ 5.0 (1)
Vegan Sushi Bowls with Mango and Quick-Pickled Veggies
NUTRITION · PER SERVING90M COOK
CAL 29%·PRO 25%
CARBS 120G83% OF CAL
6G FIBER75G OTHER38G TOTAL SUGAR
FAT 6G9% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Deconstructed sushi served in a bowl with brown rice, quick-pickled vegetables, mango, and edamame. A fun alternative to traditional sushi rolls.
mainjapanesebowltofudairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot (large, trimmed and peeled into ribbons)
- 1 cucumber (large, trimmed and peeled into ribbons)
- 1 1/4 cups warm water
- 1 1/4 cups seasoned rice vinegar
- 1 tablespoon agave nectar
- 1/2 teaspoon salt
- 1/2 teaspoon Black Pepper
- 2 cups brown rice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon tamari
- 1 cup mango (fresh, cubed)
- 1 cup edamame (shelled and cooked )
- 2 scallions (white and light green parts thinly sliced)
- 1/2 teaspoon toasted sesame seeds
At a glance
PER SERVING · TIME 90M
CAL 29%·PRO 25%
CARBS 120G83% OF CAL
6G FIBER75G OTHER38G TOTAL SUGAR
FAT 6G9% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2772mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.