Vegan Sushi Bowls

After a long day at work, working out at the gym and finally heading home, I often question what will I make for dinner tonight? I consider myself a food lover and I am always creating and developing new recipes in the kitchen. Sometimes after a long day of work you don’t want to spend hours in the kitchen. My cooking philosophy is healthy, simple and delicious. This recipe installment on style.ca is all about simple, easy and delicious healthy meals that you can put on the table in no time!

This week’s recipe is inspired by sushi bowls, which seem complex but are so simple and versatile. The beauty of sushi bowls is that you can add any of your favorite ingredients! This week’s recipe is a vegan option, which is perfect for meatless Monday.

*Recipe is for 2 servings

Ingredients:

Fried Rice:

2 ½ cups of cooked jasmine rice (you can use basmati or sushi rice)
3 tbsp. Soy sauce
1 clove of garlic
1 tsp. sesame oil

Spicy Mayo:

3 tbsp. Vegenaise (Mayo can be substituted)
1 dash of Siracha (Adjust to your taste)
½ tsp. of water

Method for Spicy Mayo:

Mix all of the ingredients together until smooth and runny ( you may have to add more water if it is too thick)

Toppings:
*All vegetables can be julienned or cut to your desired preference

2 carrot sticks
½ cucumber
¼ red cabbage
1 avocado
1 green onion
1 tbsp sesame seeds

Method:

1. Sushi bowls work best with leftover cooked rice, but you can also make fresh rice if you don’t have any in the fridge.
2. Heat a frying pan with a splash of oil and add your rice. Cook for 5-10 minutes continually string and add the soy sauce, sesame oil, and garlic. Incorporate ingredients and let the rice cook for 5 min without stirring (so the bottom layer will get nice and crispy). Stir again and then let it cook for another 5-10 minutes until it reaches your desired texture.
3. Assemble your bowls by adding the rice. Add chopped veggies on top and sprinkle with sesame seeds and Siracha mayo.

Contributor: Cassandra Wardrope
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