My husband was dubbed the task of picking up nori sheets (the seaweed wrappers of sushi) at the Asian grocery one Saturday, and came home with a pack of 100! Needless to say, we’ve been eating a lot of sushi. Rolling it up takes a lot of time though, so when we’re in a rush, we like to just make it into a bowl (this is basically a vegan poke bowl, if you’ve heard of those). I used to hate sushi, but now I love it (vegan, of course). So if you’re iffy, I suggest you try again!
This is SOOOOO GOOD!
There is nothing fishy about this sushi bowl. You can even leave the seaweed off if you don’t like it (it took me a while to acquire a taste for it). I think anyone would enjoy some version of this bowl. Just pile cooked brown rice, your favorite raw veggies, and some cashew spicy mayo (or alternative sauces I list below) into a bowl for a filling, colorful, delicious meal.
Now, about that seaweed
Nori is just one type of seaweed you could put on this bowl. I don’t like seafood of any kind, so even seaweed has been a journey for me. I want to eat it though, because it has so many great nutrients. It is particularly a good source of iodine, which can be hard to get enough of on a plant-based diet. Kelp is the best source of iodine. If you’ve ever been to a poke bowl restaurant, ask them to load you up on the seaweed instead of the fish!
My favorite vegetables to include are baked sweet potato (I just cook one for about 5 min in the microwave), avocado, and cucumber. Mango, carrot, bell pepper, and edamame or peas are delicious, too. Then just crumble or cut some seaweed on top, drizzle with that very sushi-esque sauce, and you’re ready for a super yummy time.
I hear there are some people who don’t like beans. If you are one of them, this is the perfect plant-based meal for you! Rice, but no beans!
Rice, veggies, and cashew mayo get quickly put together for a fresh, flavorful meal.
- 3 cups cooked brown rice
- 1 baked sweet potato
- 1 cucumber
- 1 ripe mango
- 1 ripe avocado
- 1 bell pepper
- 1 carrot
- 1 cup edamame or peas, thawed from frozen
- 2 nori sheets or other seaweed
- sliced green onions, sesame seeds
- soy sauce
- 1/2 cup raw cashews (soaked for at least 10 minutes in hot water if you don't have a powerful blender)
- 5 TBSP water
- 1 TBSP lime juice
- 2 tsp maple syrup
- 2 tsp soy sauce (or alternative like tamari or coconut aminos)
- 1 TBSP sriracha sauce
Cook rice if you haven't already.
Bake the sweet potato in the microwave for 5-7 minutes, until soft.
Make cashew mayo by blending all ingredients together in a high-speed blender.
Chop the vegetables/fruit you want to include in your bowl. Just pick your favorites! I like to cut some small, some in matchsticks, and use a carrot peeler to create carrot ribbons.
Assemble your bowls with rice, vegetables, a drizzle of soy sauce, cashew mayo, green onions and sesame seeds. Tear or cut the nori sheets into pieces. I fold it over several times and cut small strips. You could also add pickled ginger or wasabi, if desired.
If you can't/don't eat cashews, you could try subbing hemp seeds or sesame seeds in the cashew mayo. It has a different flavor, but is still a creamy sauce.
If you don't want a creamy sauce, you can just drizzle with soy sauce. Still super delicious!
You could also make a soy-ginger sauce with equal parts soy sauce, maple syrup, and rice vinegar. Add a little fresh ginger and garlic.
Pickled vegetables would also be yummy in this!