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
- 237 ml cooked brown or white rice
- 237 ml shelled edamame
- 237 ml chopped cucumber chopped
- 237 ml chopped nori strips chopped
- 1 medium avocado sliced
- 118 ml shredded or julienned carrot shredded or julienned
- 118 ml shredded or thinly sliced red cabbage shredded or thinly sliced
- 118 ml diced fresh mango diced
- 29.6 ml sliced green onion (green parts only) sliced
- 14.8 ml toasted sesame seeds
- 118 ml Spicy Sriracha Dressing
- 0.5 medium lime halved
- 59.1 ml raw cashews soaked in water for 30 minutes
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml sriracha
- 14.8 ml tamari
- 14.8 ml 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.
- 237 ml cooked brown or white rice
- 237 ml shelled edamame
- 14.8 ml toasted sesame seeds
- 118 ml Spicy Sriracha Dressing
- 59.1 ml water
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml sriracha
- 14.8 ml tamari
- 14.8 ml toasted sesame oil
- sea salt
- freshly ground black pepper
Prepare
- Chop 237 ml chopped cucumber
- Chop 237 ml chopped nori strips
- Slice 1 medium avocado
- 118 ml shredded or julienned carrot, shredded or julienned
- 118 ml shredded or thinly sliced red cabbage, shredded or thinly sliced
- Dice 118 ml diced fresh mango
- Slice 29.6 ml sliced green onion (green parts only)
- Halve 0.5 medium lime
- 59.1 ml 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.