Vegan Sashimi Bowl
Dive into the vibrant, plant-based world of the Vegan Sashimi Bowl! This refreshing recipe transforms juicy watermelon into savory sashimi-style bites, thanks to a bold marinade blend of tamari, rice vinegar, sesame oil, lime juice, and maple syrup. Paired with fluffy sushi rice and crisp, colorful veggies like cucumber, carrot, and creamy avocado, each bowl is a masterpiece of taste and texture. Toasted nori strips, sesame seeds, and fresh chives add the perfect garnish, delivering authentic Japanese-inspired flavors in every bite—all while being completely vegan and gluten-free. Ready in under an hour, this stunning dish is as healthy as it is visually appealing, making it perfect for impressing guests or enjoying a light yet satisfying meal at home. Ideal for sushi lovers seeking cruelty-free alternatives, this Vegan Sashimi Bowl is a true game-changer.
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Recipe Information
Ingredients
- 1 small Watermelon
- 0.25 cup Tamari (Gluten-Free Soy Sauce)
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sesame Oil
- 1 tablespoon Lime Juice
- 1 tablespoon Maple Syrup
- 1 cup Sushi Rice
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 2 Nori Sheets
- 2 tablespoons Chives
- 1 tablespoon Sesame Seeds
Instructions
1. Begin by preparing the vegan sashimi: Cut the watermelon into 1/2-inch thick slices and then into sashimi-style pieces. Place them in a bowl and set aside.
2. In a separate bowl, whisk together tamari, rice vinegar, sesame oil, lime juice, and maple syrup to create the marinade.
3. Pour the marinade over the watermelon pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
4. While the watermelon marinates, cook the sushi rice according to the package instructions and let it cool slightly.
5. Peel the cucumber and carrot. Slice them into thin matchsticks and set aside.
6. Cut the avocado in half, remove the seed, and slice into thin strips.
7. Toast the nori sheets lightly over an open flame or in a dry pan for a few seconds until crisp, then cut into thin strips.
8. Once the watermelon has marinated, drain off excess marinade.
9. To assemble the bowl, divide the sushi rice evenly among four bowls.
10. Arrange the marinated watermelon pieces on top of the rice along with cucumber, carrot, and avocado slices.
11. Garnish each bowl with nori strips, chopped chives, and a sprinkle of sesame seeds.
12. Serve immediately and enjoy your refreshing Vegan Sashimi Bowl!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 48.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2334 mg | 50% | |
*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.
