Name: Vegan sushi bowls
Total time: 50 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 150g brown short grain rice or sushi rice; ½ cucumber, thinly sliced; 2 tbsp rice wine vinegar; 1 tsp runny honey or maple syrup; ½ tbsp white sesame seeds, toasted; ½ tbsp black sesame seeds, toasted; 80g edamame beans, blanched or defrosted; ½ small avocado, thinly sliced; 30g pickled ginger, drained; 1 nori sheet, crumbled or snipped with scissors; 2 tbsp mayonnaise (or vegan alternative); 1 tbsp sriracha

Vegan sushi bowls on a white tablecloth with chopsticks

150g brown short grain rice or sushi rice
½ cucumber
thinly sliced
2 tbsp rice wine vinegar
1 tsp runny honey or maple syrup
½ tbsp white sesame seeds
toasted
½ tbsp black sesame seeds
toasted
80g edamame beans
blanched or defrosted
½ small avocado
thinly sliced
30g pickled ginger
drained
1 nori sheet
crumbled or snipped with scissors
2 tbsp mayonnaise (or vegan alternative)
1 tbsp sriracha

Method

step 1
Rinse and cook the rice following pack instructions. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. Whisk together half the vinegar and half the honey in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.
step 2
Combine the remaining vinegar and honey. Once the rice is cooked and drained, sprinkle with the vinegar-honey mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.
step 3
Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.