Vegan Sushi Bowl
Vegan Sushi Bowl



  • 150g sushi rice
  • ½ thinly sliced cucumber
  • 2 tbsp rice wine vinegar
  • 1 tsp clear honey
  • ½ tbsp each toasted white and black sesame seeds
  • 80g blanched edamame beans
  • ½ sliced avocado
  • 30g sushi ginger
  • 1 nori sheet, snipped with scissors
  • 2 tbsp vegan mayo
  • 1 tbsp hot sauce
  • Cook the rice according to packet instructions. Meanwhile, toss the cucumber slices in 1 tsp of salt and leave to drain in a sieve for 10 mins. Whisk half the honey and vinegar together in a bowl, then squeeze the excess liquid from the cucumber and add to the bowl. Set aside. Mix the remaining vinegar and honey in a bowl, then sprinkle into the cooked and drained rice, and add half the sesame seeds. Cover and set aside for 10 mins.
  • When ready, divide the rice between bowls and top with the edamame, avocado, nori, ginger and cucumber. Mix the mayo and hot sauce and drizzle over the sushi bowls, then sprinkle with the remaining sesame seeds to serve.
45 mins
2 serving

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