Vegetarian Avocado Sushi Bowls
Your fav flavors from a Poké bowl but 100% vegetarian!! Perfect for a quick summer meal!
Servings: 4 people
Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 2 tablespoons rice wine vinegar
For the Vegetables
- 2 Mission avocados
- 1 cup shredded purple cabbage
- 1 cup Persian cucumbers, diced
- 1 cup shelled edamame
- 1 cup cubed mango
- 1 cup thinly sliced carrots
- ½ cup finely sliced scallions
- pickled ginger
For the Dressing
- 4 tablespoons snipped chives
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- sesame seeds for garnish
Instructions
- Cook the sushi rice according to the package directions. Once the rice is fully cooked, remove it from the rice cooker and place into a large bowl. Sprinkle with 2 tablespoons of rice vinegar and toss. Divide into 4 serving bowls
- Slice the avocados in half and carefully remove from the peel. Keeping the avocados cut in half, carefully slice them lengthwise and then gently place in individual bowls
- Add equal piles of the prepped vegetables and scallions to the rice bowls, not on top of the avocado. Add large pinches of the pickled ginger
- In a small bowl, whisk together the chives, soy sauce, rice vinegar, sesame oil and honey. Drizzle the bowls with the prepared dressing and sprinkle the sesame seeds on top. Serve
Notes
You can of course add raw or cooked fish to this bowl if you aren't vegetarian!
Nutrition
Calories: 456kcal | Carbohydrates: 66g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 796mg | Potassium: 1027mg | Fiber: 12g | Sugar: 12g | Vitamin A: 6470IU | Vitamin C: 44mg | Calcium: 93mg | Iron: 3mg