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RECIPE
12 INGREDIENTS7 STEPS45MIN

Vegetarian Sushi Bowls with Wasabi Mayo

4.5
2 Ratings

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Thrive Market

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Stop waiting in line and make your own sushi bowl!
45MIN
Total Time

Thrive Market

First socially conscious online store.
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Lundberg Farms® Organic California Sushi Rice
3 Tbsp
2 Tbsp
Rice Vinegar
1 Tbsp
Mirin
2
Persian Cucumbers
or 1 Regular Cucumber
3
Medium  Carrots
2 cups
Edamame
2
Nori Sheets
1/2 cup
Avocado Oil Mayonnaise
1 Tbsp
Wasabi Powder
to taste
Black Sesame Seeds

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Nutrition Per Serving

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CALORIES
764
FAT
38.1 g
PROTEIN
16.5 g
CARBS
96.1 g

Cooking Instructions

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Step 1
Cook the Lundberg Farms® Organic California Sushi Rice (2 cup) according to package instructions.
Step 2
While the rice cooks, slice the Persian Cucumber (2) in half, scoop out the seeds, then slice into matchsticks. Julienne the Carrot (3).
Step 3
Combine the Soy Sauce (3 tablespoon), Rice Vinegar (2 tablespoon) and Mirin (1 tablespoon) in a small dish. When the rice is fully cooked, stir in the soy sauce mixture.
Step 4
Hydrate the Wasabi Powder (1 tablespoon) in a bowl with 2 tbsp water and allow to sit for 5 minutes. Stir in the Avocado Oil Mayonnaise (1/2 cup).
Step 5
Stack the Nori Sheet (2) and cut into thirds lengthwise. Stack and use kitchen shears to cut into ¼ inch thick strips.
Step 6
Assemble the bowls with a big scoop of warm rice, a sprinkling of Black Sesame Seeds (to taste), a handful of cucumber pieces, a bunch of carrot sticks, a few pieces of Edamame (2 cup), and a few slices of the Avocado (1).
Step 7
Drizzle with wasabi mayo to taste, then set a tangle of nori in the center of the bowl. Serve immediately. Enjoy!

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Nutrition Per Serving
Calories
764
% Daily Value*
Fat
38.1 g
49%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
96.1 g
35%
Fiber
9.6 g
34%
Sugars
8.2 g
--
Protein
16.5 g
33%
Sodium
731.1 mg
32%
Vitamin D
--
--
Calcium
84.4 mg
6%
Iron
2.2 mg
12%
Potassium
657.4 mg
14%
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