Vegan Sushi Bowl with Wasabi Mayo

Vegan sushi roll transforms to Vegan Sushi Bowl, with all the usual tasty (vegan)

sushi ingredients, but disassembled! Make it your own by using veggies from your fridge or garden. Pretty much any veggies are a go here, but to truly create the sushi experience, don’t skip the sushi rice, nori sheets, or wasabi mayo!

Vegan Sushi Bowl with Wasabi Mayo

Ingredients

Wasabi Mayo

 8 oz organic tofu (firm or extra firm, cubed into 1” pieces)

 2 tbsp lemon juice

 2 tsp organic apple cider vinegar

 ½ tsp mustard powder

 2 tsp pure maple syrup (or date paste, see Chef’s Notes)

 ½ tsp salt (optional)

 1 tsp wasabi powder (or paste, wasabi only on ingredient label)

Sushi Rice

 3 cups organic black rice (or short grain brown rice, cooked)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 1 tbsp pure maple syrup (or date paste, link in directions)

 1 tbsp sesame seeds (black or white)

Edamame and Asparagus

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp sherry vinegar (or red wine vinegar)

 1 tbsp pure maple syrup (or date paste, link in directions)

 1 tbsp fresh ginger (minced)

 1 tbsp garlic (fresh ginger)

 ½ tsp sesame seed oil (optional)

 1 tsp sesame seeds

 1 cup organic edamame (shelled)

 1 cup asparagus (cut into 1” pieces)

Sushi Bowl

 1 cup carrots (shredded)

 1 cup cucumbers (thinly sliced or chopped)

 ¼ cup green onion (sliced)

 ¼ cup cilantro (optional, chopped)

 1 toasted nori sheet (crumbled into pieces)

Directions

1

Make the wasabi mayo: Add all ingredients to a blender or food processor and blend until super creamy. Taste and adjust with more wasabi, ¼ teaspoon at a time until you reach your desired spiciness. See Chef’s Notes.

2

Make the sushi rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.

3

Add the rice and sesame seeds. Mix well and set aside.

4

Make the edamame and asparagus: In a medium bowl, mix together the tamari, vinegar, syrup, ginger, garlic, and sesame seed oil, if using.

5

Heat a wok or large skillet over medium-high heat and add the sauce. Stir in the edamame and asparagus and saute for 3 to 5 minutes until the asparagus is tender. Set aside.

6

Assemble your sushi bowl: In two medium-large bowls, divide the sushi rice, edamame and asparagus mixture (along with any extra sauce), carrots, and cucumber.

7

Sprinkle green onion and cilantro over top of each bowl.

8

Drizzle wasabi mayo on top. Sprinkle nori sheet crumbles on top.

https://foodrevolution.org/recipes/vegan-sushi-bowl-with-wasabi-mayo/