The Washington Post

Vegan Sushi Bowls

Vegan Sushi Bowls 2.000

(Justin Tsucalas for the Washington Post; food styling by Nichole Bryant for The Washington Post)

Plant-Powered Newsletter Jul 19, 2019

Making sushi at home feels daunting to us, so how about all those flavors without the roll? This composed bowl has wasabi edamame, nori-scented shiitake mushrooms and tangy quick-pickled carrots and cucumber. The rice is even prepared “sushi-style,” mixed with the traditional vinegar, sugar and salt. Garnish with pickled ginger, sesame seeds and spicy mayo, and every bite is a sushi roll.

Want to add extra protein? Chopped cubes of sushi-grade ahi tuna or salmon would be just right.

This recipe is from Week 8 of Voraciously's Plant Powered newsletter. Sign up at wapo.st/plantpoweredguide.

Make Ahead: Quick pickles can be refrigerated for up to 2 days. The rice is best served the day you make it. Refrigerate leftovers for up to 2 days.

Where to Buy: Look for wasabi in the international foods aisle in your grocery; it should be available in a tube, or as a powder you can rehydrate with water. Sheets of nori (dried seaweed) should also be available there; you can freeze what’s left in the package.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • For the quick-pickled veg
  • 1/2 cup thinly sliced English (seedless) cucumber
  • 1 medium carrot, cut into ribbons with a vegetable peeler, then cut into 2-inch pieces
  • 2 tablespoons plain rice vinegar
  • 1/4 teaspoon brown miso (optional)
  • 1/4 teaspoon kosher salt
  • For the rice
  • 1/2 cup uncooked sushi rice, rinsed in a colander until the water runs clear
  • 3/4 cup water
  • 2 teaspoons plain rice vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • For the edamame
  • 1 cup frozen shelled edamame
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1/4 teaspoon plus 1/8 teaspoon prepared wasabi paste or powder
  • For the mushrooms
  • 1 tablespoon pure sesame oil or peanut oil
  • 1 1/2 teaspoons low-sodium soy sauce
  • 4 ounces fresh shiitake mushrooms, sliced
  • 1/2 sheet sushi nori, cut into 1/4-inch-wide strips with kitchen shears
  • For serving
  • 2 tablespoons mayonnaise (vegan, if desired)
  • 1/2 teaspoon Sriracha
  • 1 scallion, thinly sliced on the diagonal
  • Pickled ginger, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Directions

Start with the quick-pickled veg; these will marinate while we’re making the rest of the components. Toss together the cucumber, carrot, rice vinegar, miso, if using, and the salt in a medium bowl; let the mixture sit for at least 20 minutes while you make the remainder of the recipe. (You can also make these in advance and refrigerate.)

For the rice: We’ll cook it and flavor it like traditional sushi rice. Stir together the rice and water in a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to low. Cover and cook, gently bubbling, for 15 to 20 minutes until the water is completely absorbed.

Meanwhile, stir together the rice vinegar, sugar and salt in a bowl (the sugar and salt does not fully dissolve, which is okay). Remove the rice from the heat, then drizzle the salty-sweet vinegar mixture over the rice and stir it in.

On to our wasabi edamame: Fill a large skillet halfway with water, over medium heat. Once it is gently bubbling, add the edamame and cook until it becomes bright green and warmed through, about 3 minutes. Drain, then stir in the soy sauce and the wasabi. The bowl will smell surprisingly spicy at first: but don’t worry! The flavor mellows and has only a subtle kick.

Now for the mushrooms: Wipe out the same skillet you used for the edamame. Add the oil and soy sauce. Heat the liquids over medium-high heat, then add the mushrooms and nori strips. Cook for 3 minutes, until the mushrooms are tender.

Ready for the sushi assemblage? No rolling required! Stir together the mayo and Sriracha in a small bowl to make the spicy mayo. Place some cooked sushi rice in the bowl, and artfully add small piles of pickles, edamame and mushrooms.

Garnish with the scallions and optional pickled ginger and sesame seeds, if using, Drizzle with a spoonful of spicy mayo.

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Recipe Source

From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.

Tested by Sonja Overhiser and Alex Overhiser.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 370


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 600mg 25%

Total Carbohydrates: 59g 20%

Dietary Fiber: 8g 32%

Sugar: 10g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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