All the veggie rolls in one easy and delicious bowl. That’s what this vegan sushi bowl with ginger soy dressing is all about.
On Friday night the breakfast king and I met Alex for dinner at her favorite neighborhood sushi restaurant. They have an entire vegan section on their menu and the best veggie rolls I’ve ever had. As we were stuffing our faces and drinking sauvignon blanc, Alex asked me why I hadn’t posted a sushi bowl recipe on the blog?
“Well I can’t think of everything! But thank you for the idea my darling daughter.”….. Pour another glass of wine and pout for five minutes for not thinking of it first.
Saturday morning I got to work on making a sushi bowl, and can I just say, I’m kinda feeling like a smarty pants. Alex may have thrown the idea out to me, but I actually made the bowl, and mama, it’s a beauty.
Now a sushi bowl wouldn’t be a sushi bowl without the nori. Am I right? You bet I am. So I lined the bowl with a sheet of nori paper, and held it down with a few cups of sweet and sticky jasmine rice. You could substitute brown or regular white rice for the jasmine rice, but don’t. There is a reason that sushi is made with this rice. FLAVOR. TEXTURE.
My favorite sushi rolls are sweet potato rolls, spinach rolls, cucumber rolls, and shitake rolls. So of course I wanted to put my favorite rolls into this one special sushi bowl.
I cubed the sweet potatoes and pan fried them in a tiny bit of avocado oil to give them a nice crisp exterior. Then I browned the Bunapi mushrooms.
What are Bunapi mushrooms? Only the next best thing to shitake mushrooms. Why didn’t I buy shitake mushrooms? Because I saw the adorable little Bunapis and needed them in my bowl. They’re so tender and buttery in flavor. Plus, they’re so darn cute.
Once I browned the mushrooms I turned off the heat and threw the baby spinach into the pan to wilt.
I sliced the cucumber, loaded everything on top of the rice, and then the magic happened.
Ginger. Soy. Dressing.
Slurp it up!
I could, I could slurp that delicious concoction up with a straw. I didn’t, but I could. This dressing is a combination of soy sauce, rice vinegar, coconut sugar, and fresh ginger. I brought all of those ingredients to a boil then lowered the heat to simmer and stirred occasionally until the sauce thickened and turned into a fragrant reduction of pure gold.
This is my new dressing obsession and I think I’m going to pour it on everything.
Because I’ve never made a sushi bowl before, and I wasn’t sure if the nori lined bowl was going to be an epic fail in the taste department, I crossed my fingers when I took the first bite. Ding, ding, ding a ling, yes!! The flavor of the nori seeped into the rice, and that vegan sushi bowl with ginger soy dressing tasted like all of my favorite rolls captured in one wonderful vessel.
You’re going to love this because it only takes about thirty minutes to make, there are only five ingredients in the sushi bowl and four ingredients in the dressing, and it’s filled with antioxidants, vitamins, and minerals. Check out all of the good things you get from sweet potatoes, spinach, cucumber, Bunopi mushrooms, and ginger.
If you make this lovely vegan sushi bowl with soy ginger dressing, please come back and tell me what you thought. I love hearing from you.
Have you ever had a sushi bowl?
What’s your favorite roll?
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