Sushi is one of the greatest foods ever. There’s just something so satisfying about goodness wrapped in seaweed and rice. It’s like a hug of umami and carbs.
Make this sushi bowl at home for a quick sushi-flavor fix. You can use whatever vegetables you like. I used mixed chopped vegetables and cucumbers. Asparagus and more classic sushi vegetables work, as well, but feel free to get creative.
Avocado, tempeh, and/or edamame give the bowl some staying power, and drizzling ginger sesame dressing, and/or soy sauce makes it extra delicious.
This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.
Vegan Sushi Bowl
Ingredients
Instructions
Cook pre-cooked frozen rice in the microwave for 3 minutes, or simply follow instructions on package.
Cube tempeh into 1-inch squares. Slice cucumber and cube avocado and set aside.
Microwave vegetables (except cucumber) and edamame for 2-3 minutes, until tender.
In a bowl, layer rice, kale or lettuce, vegetables, cucumber, tempeh and/or edamame, and avocado.