Vegetarian Sushi Bowls with Wasabi Mayo

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Sushi Rice

I used Lundberg Farms® Organic California Sushi Rice

3 Tbsp

Soy Sauce

2 Tbsp

Rice Vinegar

1 Tbsp

Mirin

2

Persian Cucumbers

or 1 Regular Cucumber

3

Medium Carrots

2 cups

Edamame

1

Avocado

2

Nori Sheets

1/2 cup

Avocado Oil Mayonnaise

1 Tbsp

Wasabi Powder

to taste

Black Sesame Seeds

Cooking Instructions

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Step 1

Cook the Sushi Rice (2 cups) according to package instructions.

Step 2

While the rice cooks, slice the Persian Cucumbers (2) in half, scoop out the seeds, then slice into matchsticks. Julienne the Carrots (3) .

Step 3

Combine the Soy Sauce (3 Tbsp) , Rice Vinegar (2 Tbsp) and Mirin (1 Tbsp) in a small dish. When the rice is fully cooked, stir in the soy sauce mixture.

Step 4

Hydrate the Wasabi Powder (1 Tbsp) 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 Sheets (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 cups) , 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!