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Deconstructed Sushi Bowl with Sweet Sesame Dressing
30 min
Main
Servings
Total
30 minPrep
10 minCook
20 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Bowl
-
1½ cups (285 g)uncooked brown rice, soaked overnight, drained †
-
2¼ cups (540 mL)water
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1mango, chopped
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1avocado, chopped
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¼cucumber, chopped
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1 cup (70 g)shredded red cabbage (optional)
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½small red onion, minced (optional)
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1½ cups (232 g)cooked shelled edamame
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½ cup (48 g)wakame seaweed salad (optional)
Dressing
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1lime, juiced
-
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2 tsp (10 mL)toasted sesame oil
-
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1 tsp (3 g)garlic powder
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1 tsp (2 g)onion powder
Optional garnishes
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toasted sesame seeds
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crispy fried onions
Directions
- In a medium pot, bring the rice and water to a boil*. Then reduce to a simmer, partially cover with a lid, and cook for 20 minutes.
- Meanwhile, make the dressing. Add all the ingredients to a jar and mix well.
- Prep the fruits and veggies.
- When the rice is cooked, remove the pot from the heat, cover with a lid, and let rest for 5 minutes.
- Add the rice to some bowls. Top with the fruit and veggies. Add the edamame and wakame salad, and drizzle over the dressing. Garnish and enjoy!
Notes
- †If unable to soak ahead of time, cook according to the package instructions.
- * If unable to soak the rice ahead of time, increase the water and cooking time.
Storage
- Store in an airtight container in the fridge for up to 3 days. Store the sauce separately for freshness.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 38%
• uncooked brown rice
Proteins 15%
• cooked shelled edamame
Fruits & Veggies 47%
• mango
• avocado
• cucumber
• shredded red cabbage
• small red onion
• wakame seaweed salad
• lime
Calcium
No significant sources of calciumFat
• avocado
• toasted sesame oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Delicious, simple, and beautiful! Couldnt get the seaweed salad but just used sheets on the side. Amazed at how good the dressing was! Thank you for helping us eat our veggies!
By now this is one of my most cooked recipes, I’m obsessed with the taste. I truly admire the way you come up with these combinations 🫶🏼
Really delicious!
When eating my first spoonful of the dish, I was almost startled by how delicious it all was. I was tasting as I prepped, but the mixture of everything together really makes the dish sing. We did not have wakame so used a furikake mixture we had. Definitely think that because our avocado and mango were both perfectly ripe, the dish was further elevated. Thanks for another easy to make, on-repeat recipe!
I used white rice and made my own wakame salad from dehydrated wakame (not a fan of the store-bought version). I skipped the red cabbage, otherwise I added everything as per the recipe. I added some tamari for extra saltiness because I found the dish not salty enough. Great idea for sushi lovers who can't be bothered with rolling up actual sushi 😀
So good!
This bowl is amazing! A little on the sweet side but soooooo delicious :)
I made the dressing for my own poke and it is delicious
This was really yummy and very filling. I loved the variety of flavors and textures. It came together quickly too!
This is one of my favourite bowls. Easy, ingredients are always at hand, and I can substitute quite easily. I always add a bit of fresh lime zest on my mango when making this bowl -- give it a try. Thank you, as always.
Your recipes have been a lifesaver as we have transitioned 100% to plant based. Bowls, like this one, have not only been helpful and delicious but they've showed me how I can adapt them to meals we used to eat. We are so grateful for you sharing your recipes, time, and creativity with us.
This has become a staple at our house! The dressing really makes this dish. One of our first ever vegan dishes. ❤️
what can we use in place of mango? we dont get it round the year in India
Such a delicious dressing, and so easy to make. This is all the yumminess of sushi without the hassle or cost! Thank you Sadia 🙂
Love love this sushi bowl!! Thank you 🙏
Love the convenience and the taste!
I always make this during mango season. Very easy to make and nutritious. A perfect cool dish for a hot spring or summer day.
This has been probably my least favorite meal from PUL but it is still very good. I didn't like the wakame seaweed salad at all, maybe it just the one I bought but I was definitely not a fan. Instead the other bowls I made with the left overs I used pickled onions and that was much more delicious.
I make this all the time! It's so simple and delicious, and easy to make! It's also so customizable, you can put whatever you want on top! I add tomatoes, carrots or whatever I've got lying around the house, and I add ginger paste Sriracha or chili garlic to the sauce depending on my mood! Thank you Sadia!
This is a fantastic recipe! I've made it quite a number of times and it even made it for Thanksgiving this year. The sauce is simple but flavourful and really ties everything together. Definitely one of my favourite PUL recipes! Thanks Sadia!
I skipped on the seaweed salad, as I couldn’t find it. They were still pretty nice. Where do you get them? Also, if I have the dried seaweed, is there any way to I corporate that for taste instead of the fresh salad?
This is a very nice recipe. The dressing is very tasty and I like how people can assemble it by themselves and pick their favorite toppings. I personally switch out the mango for some spicy baked tofu. Also great to make colleagues jealous of your colorful lunch :p
I used to make this a lot. I probably forgot about it because I have so many more favorite pickuplimes recipes now. But now that I remember I will make it again!
This is a PUL recipe I come back to over and over again. I find myself slightly altering some of the ingredients based on what I have on hand at the time but the dressing I follow religiously every time because it's perfect. I even use the dressing on a variety of other dishes as well, especially when I want to spice up a salad with big flavor.
This dish does taste like sushi in a bowl! It was super delicious! Really refreshing to have during the summer months!