Deconstructed Sushi Vegetarian Vegan Actually
Experience the vibrant flavors and textures of sushi in a simplified, plant-based twist with this Deconstructed Sushi Vegetarian Vegan Actually recipe. Perfect for sushi lovers and meal-prep enthusiasts alike, this bowl is a beautiful medley of tender sushi rice, crisp cucumber and carrot, creamy avocado, and protein-packed edamame, all topped with toasted nori, sesame seeds, and a zesty soy-lime dressing. Ready in just 35 minutes, this no-roll sushi alternative is both vegan and vegetarian-friendly, making it ideal for a quick weeknight dinner or a healthy, Instagram-worthy lunch. Customize your bowl with your favorite toppings and savor sushi in a fun, fuss-free format!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 Nori sheets
- 1 Cucumber
- 1 Carrot
- 1 Avocado
- 1 cup Shelled edamame
- 2 tablespoons Pickled ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Sesame seeds
- 2 Scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium pot, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
While the rice is cooking, prepare the vegetables: thinly slice the cucumber, julienne the carrot, and dice the avocado.
Toast the nori sheets over an open flame (or in a dry pan) for a few seconds until crisp. Crumble or cut them into small strips using scissors.
Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and set aside.
In a small bowl, whisk together soy sauce, lime juice, and sesame oil to make the dressing.
Assemble the deconstructed sushi bowls: divide the sushi rice equally between two bowls. Arrange the cucumber, carrot, avocado, edamame, and pickled ginger on top of the rice in sections.
Top with crumbled nori, sesame seeds, and thinly sliced scallions. Drizzle with the prepared soy sauce dressing just before serving.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
