Deconstructed Sushi Bowl With Spicy Sriracha Dressing
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A deconstructed sushi bowl with fresh mango, cucumber, carrots, cabbage, avocado, and a spicy sriracha dressing. No nori-rolling required, making it an easy plant-based meal.
Ingredients
- 1 cup cooked brown or white rice
- 1 cup shelled edamame
- 1 cup chopped cucumber chopped
- 1 cup chopped nori strips chopped
- 1 medium avocado sliced
- 1/2 cup shredded or julienned carrot shredded or julienned
- 1/2 cup shredded or thinly sliced red cabbage shredded or thinly sliced
- 1/2 cup diced fresh mango diced
- 2 tbsp sliced green onion (green parts only) sliced
- 1 tbsp toasted sesame seeds
- 1/2 cup Spicy Sriracha Dressing
- 0.5 medium lime halved
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1/4 cup water
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp sriracha
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 84 mg
- Iron: 6.21 mg
- Magnesium: 132 mg
- Phosphorus: 319 mg
- Potassium: 928 mg
- Zinc: 3.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup cooked brown or white rice
- 1 cup shelled edamame
- 1 tbsp toasted sesame seeds
- 1/2 cup Spicy Sriracha Dressing
- 1/4 cup water
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp sriracha
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- sea salt
- freshly ground black pepper
Prepare
- Chop 1 cup chopped cucumber
- Chop 1 cup chopped nori strips
- Slice 1 medium avocado
- 1/2 cup shredded or julienned carrot, shredded or julienned
- 1/2 cup shredded or thinly sliced red cabbage, shredded or thinly sliced
- Dice 1/2 cup diced fresh mango
- Slice 2 tbsp sliced green onion (green parts only)
- Halve 0.5 medium lime
- 1/4 cup raw cashews, soaked in water for 30 minutes
Let's Cook
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Step 1.
Soak the cashews in water for 30 minutes, then rinse and drain them.
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Step 2.
In a blender, combine the soaked cashews, ¼ cup water, lemon juice, sriracha, tamari, toasted sesame oil, salt, and pepper. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until smooth and creamy. Taste and adjust seasoning if desired. Set aside.
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Step 3.
Cook 1 cup of brown or white rice according to package directions, then let it cool slightly.
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Step 4.
While the rice cooks, prepare the vegetables: chop the cucumber, shred or julienne the carrot, shred or thinly slice the red cabbage, dice the mango, slice the green onion (green parts only), and slice the avocado. Also, chop the nori strips if using.
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Step 5.
Assemble each bowl: divide the cooked rice, edamame, chopped cucumber, nori strips (if using), sliced avocado, shredded carrot, shredded cabbage, diced mango, and sliced green onion evenly between two bowls. Sprinkle each bowl with toasted sesame seeds.
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Step 6.
Drizzle the Spicy Sriracha Dressing over each bowl and serve with a lime wedge.