Nourish - Vegan Sushi Bowl
Get back to college ready with this tasty, easy vegan sushi bowl ready in under one hour. Prep ahead and take for lunch!
Preparation Time – 10 minutes
Cooking Time – 40 minutes
Servings – 2
Ingredients
Rice
- 150g Clearspring Brown Sushi Rice
- 300ml water, cold
- 2 tsp Clearspring Soy or Tamari
- 1 tbsp Clearspring Mirin
- 2 tsp maple syrup
Red Pepper
- 2 red bell peppers
- 1 clove of garlic minced
- 1 tbsp Clearspring soy sauce or tamari
- 1 tbsp Clearspring mirin
- 2 tsp Clearspring sesame oil
- 1 heaped tsp Clearspring Green Nori Sprinkle
Everything Else
- 3 tbsp vegan mayonnaise*
- 2 – 3 tsp sriracha*
- 4 baby cucumbers sliced
- 2 carrots finely sliced
- 1 cup diced mango**
- Small handful of fresh coriander
- Toasted sesame seeds to serve
- 1 pack of Clearspring Seaveg Crispies for serving
Method
- Rinse rice in cold water in a colander.
- Place rice into a large pot, cover with 300ml of water and leave to soak for 60 minutes.
- Bring the rice to the boil and then cover, reduce to a very low simmer and leave to cook for 30 – 35 minutes; until the water has been absorbed. Leave the ricei the pot, off the heat and cover for 10 minutes.
- While the rice is cooking, roast peppers in the oven for 15 minutes at 200C (400F), or alternatively char them over a gas hob.
- Rinse the cooked peppers under cold water to remove the skins. Slice them into strips.
- Whisk together all the other pepper ingredients in a bowl. Add the peppers and leave to marinate while the rice cooks and you prepare everything else.
- You can prepare the rice in advance if you want it cold and store it in the fridge for up to two days.
- Season rice with mirin, soy or tamari and maple syrup.
- Whisk together the sriracha and mayo if using.
- Serve rice in bowls, with veggies, marinated pepper, mayo and seaveg crispies! Sprinkle with sesame seeds and add some fresh coriander if you’re a fan.
*Alternatively use Too Savage Spicy Vegan Mayonnaise to replace the mayo and sriracha
**I actually use thawed frozen mango as fresh mango can be so hit and miss!
***You could also use good quality drained and rinsed jarred red peppers here to save on cooking!
