Enjoy the umami flavor and nourishing ingredients of sushi, without the expensive bill, with this make at-home vegan sushi bowl…all for just 400 calories in the entire recipe (plus 17 grams fiber and 20 grams protein)!
I have to be honest. I’m no sushi connoisseur…but you probably already knew that from when I vividly described how I lost my sushi virginity. I don’t know what most of those ingredients listed on a menu mean, I have an extremely boring sushi order, and I am 100% no fun to share sushi with.
>> womp. womp. <<
I’m starting to get more adventurous (hello salmon…it’s just like lox!), but I just can’t do raw yellowtail and scallops. Sorry ((I’m not sorry!!))
I do, however, love the salty and savory umami flavor palette that sushi provides. It’s the combination of nourishing edamame to start, filling and hearty rice, salt water seaweed, and creamy avocado, all dipped in soy sauce that I sometimes crave.
And while I love a night out of #sushiwithmygirls, sometimes I want the salty satisfaction, but not an overpriced bill to go along with it! And if you ask me, it takes too long to perfect the art of rolling sushi at home…but anyone can throw together these flavors and enjoy a sushi-esque meal in minutes!
Plus, sushi is one of the simplest meals to vegan-ize. Asian food in general is extremely plant-based, which is another reason why I love it!
This deconstructed vegan sushi bowl contains…
- Edamame. At under 100 calories per half cup, you’ll fill up with 8 grams of protein and 4 grams of fiber! Plus, iron, magnesium, vitamin K, folate, and thiamin!
- Cauliflower rice. Veg out with HUGE portions because you can! Cauliflower rice is simple to make (or now you can buy it frozen from Trader Joes!) and provides a nutrient punch. It’s extremely low in calories, but loaded with vitamins and minerals — vitamins B, C and K, folate, biotin, and more — plus, omega 3 fatty acids!
- Avocado. One of my all time favorite foods, and not only because it’s delicious! Avocados are a fiberlicious fruit loaded with antioxidants and heart-healthy monounsaturated fats.
- Seaweed. Did you know that sea vegetables are one of the only sources of plant based vitamin B12? #truth. Seaweed is also one of the only food sources of iodine, which we really only get from iodized salt (and a little from shrimp). While the nutrients contained in seaweed can sometimes be exaggerated because you need to eat lots of this stuff to reap the benefits, it is also a source of calcium, antioxidants, and vitamins A and C.
- Crunchy veggies. Choose whatever you have on hand or stick with the classics, like cucumber, bean sprouts, and/or snow peas. These high water content veggies will fill you up and balance out the sodium you eat from dunking everything in soy sauce!
- Sushi tip: If eating traditional sushi rolls, get one “naruto” or wrapped in cucumber and seaweed instead of rice to bump up your water intake!
- Sweet potato. Because why not! It’s loaded with potassium (more than a banana!), plus fiber and vitamins A, B and C!
Quench cravings and enjoy my favorite aspects of sushi in this homemade deconstructed vegan sushi bowl!
- 1 cup cauliflower rice, fresh or frozen
- 3 sheets of seaweed
- ½ avocado, sliced
- ½ English cucumber, julienned (cut into thin strips)
- ½ cup edamame
- 1 cup bean sprouts
- ½ sweet potato, steamed or roasted
- ½ cup snow peas, raw or sauteed if desired
- Serve with soy sauce, liquid aminos, tamari sauce, or soy vey!
- Prepare cauliflower rice. See notes.
- In a medium bowl, combine all ingredients — separately or mix together, you choose!
- Serve with dipping sauce of choice.
Are you a sushi lover?