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Cucumber Avocado Sushi Bowl

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This recipe is best when sushi rice is made fresh and still warm when served. If making leftovers, allow rice to come to room temperature before assembling bowls.

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 5 tablespoons soy sauce
  • 2 tablespoons toasted sesame seed oil
  • 1/4 teaspoon liquid smoke
  • 5 tablespoons vegan mayo (Just Mayo)
  • 1 tablespoon wasabi paste or 1 teaspoon wasabi powder, or to taste
  • 3 cups cooked sushi rice
  • 2 carrots, grated
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • Toasted sesame seeds
  • 2 green onion diced or bunch of chives chopped

Instructions

  1. To make sushi rice, use 2 cups short grain white rice and cook according to your rice cooker’s instructions. Use 2 tablespoons saki in the cooking water. When finished cooking, allow to steam for 15 minutes on the keep warm setting. Sprinkle with 1/4 cup rice wine vinegar and mix to distribute evenly.
  2. In a small bowl, whisk soy sauce, toasted sesame oil and liquid smoke together. Set aside.
  3. In another small bowl, whisk wasabi paste or powder with vegan mayonaise. Allow to sit for at least 5 minutes for wasabi flavor to develop. Taste and add more wasabi if not hot enough.
  4. Divide warm (or room temperature) sushi rice between 4 serving bowls.
  5. Divide carrots, cucumbers and avocados between the bowls, placing in sections on top of rice.
  6. Sprinkle generously with sesame seeds and scallions (or chives).
  7. Drizzle soy sauce mixture over everything.
  8. Top each bowl with 1 tablespoon wasabi mayo mixture in center.

Find it online: http://shiftycrafty.com/cucumber-avocado-sushi-bowl/