Every so often I'll get a strong sushi craving. Does this ever happen to you?
I've been used to living in Vancouver where sushi restaurants are found in abundance - all within a 5 minute walking radius of one another - but now I live in a smaller city in the Netherlands which does not boast a similar sushi culture. Sushi restaurants are found few and far in between, the prices are much more than what I'm used to, and to be honest: the plant-based options are depressing, or lacking entirely.
One day Robin and I went out to a new little hipster market that had popped up in our neighbourhood, and we were surprised to find a decent vegan sushi bowl option (still too expensive, if you ask me). It was good, but needed some jazzing up in my opinion.
I love it when this happens, actually: we when we order something good but not great. It gives me so much inspiration to try making it myself, and to add little PUL twist.
So the next week I gathered the ingredients I needed to make my own. Ever since then, it's been one of the dishes we make regularly in our home. The ingredients don't cost so much for the amount of food it can make, and the meal tastes way better than anything I've bought out at restaurants, if I can say so humbly.
I like to prepare and present the add-ins on a cutting board. This meal is perfect for families with picky eaters, or perfect to serve for friends or guests; it gives everyone the freedom to add their own toppings as desired.
Pro tip: a ripe mango and the sesame dressing are highly recommended for this recipe. They both offer some intensely delicious flavours and moisture I feel this sushi bowl needs.
The great thing about the dressing is that it makes it taste like sushi, even if you leave out the seaweed. The soy sauce and sesame oil, along with the splash of zest make this dressing one of the best parts of the dish.
The recipe is also great if made ahead of time (with the sauce stored separately) to quickly assemble for lunch or dinner in the following days. I usually make enough to last us about 2-3 days.
Finally: get creative with this one! Include any other add-ins you'd like, and don't forget to share how it went for you in the comments below, or on Instagram.
Watch How To Make It Here
Deconstructed Sushi Bowl with Sweet Sesame Dressing
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 20 min
INGREDIENTS: The Bowl
1.5 cup (270 g) brown rice, rinsed, soaked overnight, drained*
1.5 cups (230 g) frozen shelled edamame beans
1/2 cup (45 g) seaweed salad (or use dried nori sheets, torn into bits)
1 cup purple cabbage, thinly sliced (about 1/4 of a small head of cabbage)
1 mango, chopped
1 avocado, chopped
1 strip green onion, cut into thin rings
1/4 long English cucumber, chopped
1/2 small red onion, diced
2 Tbsp roasted sesame seeds (optional garnish)
2 Tbsp fried onion (optional garnish)
INGREDIENTS: The Dressing
2 Tb (30 mL) low-sodium soy sauce (tamara if GF)
2 tsp (10 mL) sesame oil
2 tsp (10 mL) agave syrup
1 lime, juiced
1 tsp (4 g) garlic powder (or sub 1 crushed garlic clove)
1 tsp (4 g) onion powder
In a medium pot on high heat, bring the brown rice and 2+1/4 cups (560 mL) water to a boil, then reduce to a simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes.
Prepare all the vegetables while the rice is cooking, and cook the edamame beans according to package directions; for mine, I just added it to a pot of boiling water for 3 minutes, then drained.
To make the dressing, simply add all the ingredients to a jar, add the lid and shake vigorously until well combined. Alternatively, add to a bowl and whisk.
To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on the garnish and drizzle on the dressing. Enjoy!
*If unable to soak ahead of time, increase water to 3 cups (750 mL) and cook for 45 minutes.
Variations: add any other fruits or veggies you’d like, such as shredded carrots or julienned red bell peppers. Get creative with this one!
Make-ahead: chop of the veggies and/or make the rice ahead of time for quick lunches or dinners in the days that follow.
Storage: store in an air-tight container in the fridge for up to three days; store the sauce separately for freshness.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes