Cannot determine the best way to make excellent sushi rolls? Make a sushi bowl as an alternative! These simple sushi bowls are filled with taste from recent mango and fast pickled veggies. They usually’re 100% vegetarian and vegan pleasant too.
This recipe was created by Liz from Floating Kitchen again in 2016. It has since been up to date.
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Nothing makes me happier than sitting down in entrance of an enormous bowl of meals. And I imply that in essentially the most literal approach doable. As in, I choose consuming meals out of bowls reasonably than off of plates.
I don’t know why that is precisely. However meals in bowls all the time simply appears extra satisfying and comforting. Possibly it is the act of wrapping your palms round an enormous, nourishing bowl of meals. Or nestling a bowl in your lap as you snuggle into the sofa for the evening.
Or perhaps I’m only a messy eater and I require the excessive sides {that a} bowl gives at mealtime. 😀
Regardless of the purpose, I like a superb meal-in-a-bowl. The whole lot from smoothie bowls to bowls of home made ice cream. It’s all good. However in the present day, we’re specializing in these vegan-friendly Mango Sushi Bowls with Fast-Pickled Carrots and Cucumbers.
Vegetarian sushi bowls are a staple round my home. (In truth, we love vegetarian sushi in all kinds!) However the bowls are particularly simple to make. Completely customizable. Utterly filling. They usually don’t require one to own any of the coordination sushi rolls do. (In case you are a grasp at making sushi rolls TELL ME YOUR SECRETS!).
I’ll usually make up an enormous batch of rice on Sunday or Monday evening, then use all of it week lengthy as a base for various toppings. Generally I’m lazy and I simply toss collectively no matter is lingering in my crisper drawer. However this time, I used to be feeling a bit of fancy so I made up a batch of quick-pickled greens with Nakano Mango Seasoned Rice Vinegar.
Making the Fast Pickled Veggies
Fast-pickled greens are precisely what they sound like: greens which were pickled in a really quick period of time. On this case, all you want is one hour of chill time in your fridge to acquire a few of that unmistakable “pucker”. I like how simple they’re to make!
And I discover the acidity degree to be extra nice than historically made pickled greens. For this recipe, I pickled some carrot and cucumber ribbons. However I feel zucchini ribbons or thinly sliced radishes can be nice as nicely.
I used Nakano Mango Seasoned Rice Vinegar, which has a touch of sweetness to it, however you should use any seasoned rice vinegar that you just choose.
Vegan Sushi Bowl Toppings
I topped my veggie sushi bowls with recent mango, edamame, and my fast pickled veggies. However there are an infinite variety of combos you could possibly select. Listed below are some concepts to get you began:
- Avocado
- Cucumber ribbons
- Shredded carrots
- Pickled radish
- Edamame
- Toasted sesame seeds
- Sliced inexperienced onions
- Nori (seaweed) strips
- Tofu – baked or pan fried
- Mango slices
- Pickled ginger
- Candy corn
- Bell pepper slices
- Marinated mushrooms
- Bamboo shoots
- Pineapple chunks
- Tempura candy potatoes
- Kimchi
- Contemporary sprouts
- Grilled asparagus
- Sauces like teriyaki, sriracha or a dollop of wasabi.
Combine and match these toppings to create a bowl filled with flavors and textures that you just love!
Extra Vegetarian Sushi Recipes
In case you love these Mango Sushi Bowls, make sure to try these different tasty sushi-inspired recipes:
Recipe
Servings: 4 servings
Energy: 476kcal
Substances
For the pickled greens:
- 1 carrot giant, trimmed and peeled into ribbons
- 1 cucumber giant, trimmed and peeled into ribbons
- 1 ¼ cups heat water
- 1 ¼ cups seasoned rice vinegar
- 1 tablespoon agave nectar
- ½ teaspoon salt
- ½ teaspoon Black Pepper
For the sushi bowls:
- 2 cups brown rice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon tamari
- ½ teaspoon salt
- 1 cup mango recent, cubed
- 1 cup edamame shelled and cooked
- 2 scallions white and lightweight inexperienced elements thinly sliced
- ½ teaspoon toasted sesame seeds
Directions
Make the quick-pickled greens:
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Divide the carrot and cucumber ribbons into two re-sealable containers (16 ounce mason jars work nice for this). In a bowl, stir collectively the water, rice vinegar, agave nectar, salt and pepper. Pour this combination over the vegetable ribbons, dividing it evenly between the 2 containers. Seal the containers and gently shake them a few instances. Then switch the containers to your fridge to relax for 1 hour. An extended refrigeration time is okay, too.
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In the meantime, cook dinner the brown rice in response to the package deal directions. In a small bowl, mix the rice vinegar, tamari and salt. Then, whereas the cooked rice continues to be barely heat, drizzle this dressing over the rice, tossing with a fork to mix. Put aside.
Assemble the sushi bowls:
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Divide the rice evenly between 4 bowls. High with among the quick-pickled greens, mango, edamame and scallions. Sprinkle with sesame seeds. Serve instantly.
Vitamin
Energy: 476kcalCarbohydrates: 92gProtein: 13gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gTrans Fats: 1gSodium: 608mgPotassium: 690mgFiber: 7gSugar: 14gVitamin A: 3110IUVitamin C: 22mgCalcium: 94mgIron: 3mg
