I hear people say a lot that one of the hardest things for them to give up when turning vegetarian or vegan is SUSHI.
The good news is that you don’t have to give up the flavors completely just because you’re only eating plants now.
And the even better news is that this Vegan Sushi Bowl offers a lot healthier options to a more traditional sushi set up.
I loved having this bowl on a hot summer day, as it’s filling- but not cooked and heavy feeling. EVERYTHING about it is plant-based, including the cauliflower sticky rice variation.
It’s gluten free, soy free, and dairy free- so I think your belly will be pretty happy afterwards 🙂
Ingredients
Other Sushi Bowl Components:
-Spinach (or any greens of your choice)
Nori
Pickled red cabbage (or any pickled veggies of your choice)
Sweet Potato
Bean Sprouts
Avocado
Mango
Sesame seeds (can be substituted with hemp seeds)
Cauliflower Sticky Rice:
Cauliflower
Coconut Oil
Sesame Oil
Apple Cider Vinegar (ACV)
Coconut milk (no sugar, unsweetened, no additional flavoring)
Tapioca Flour
Instructions
Serving good for 2 people
1. The sweet potatoes will take the longest, so start by cutting one sweet potato into the size/variation that you like. Put on baking sheet with olive oil, salt and pepper. Roast for about 40 minutes at 210 C. Let potatoes cool when finished.
2. Once potatoes are almost done, start on the cauliflower sticky rice. Dice or shave cauliflower with cheese grater, and put in frying pan with coconut oil, sesame oil and 2 teaspoons of ACV. Cook for about 10 minutes, constantly stirring. Once it’s a somewhat soft, then at 2 – 3 cups of coconut milk and about 1/2 cup of tapioca flour. Stir continuously until milk evaporates. If it needs more of a sticky texture, add more tapioca flour. It will turn into a sticky mass, when it does- remove from heat completely and let cool. It’s gets sticky the cooler it gets. Add salt and pepper to your liking.
3. As the potatoes and rice cool, start on the bowl. Add spinach (or greens of your choice), pickled red cabbage (or another pickled veggie), avocado and thinly sliced mango (people usually like the thin slices because it reminds them of the fish texture. If that grosses you out, then go with cubes). Add nori strips and bean sprouts.
4. Only once potatoes and and rice have cooled completely, then add to the bowl. Sprinkle sesame seeds on top (or hemp seeds). Spice with wasabi, or another hot sauce of your choice. I try to stay away from soy, but if you have to have it- then add soy sauce, as well.
5. To eat, mix it all up like one big sushi salad. Or (like I did), use the strips of nori to make mini sushi rolls of your own , while also eating the greens and toppings like a salad. Enjoy!