Vegan Sushi Salad Bowl Recipe With Ginger Tahini Dressing

Published by Bat-El at April 3, 2022

Ingredients

1 cup lettuce, I used a bib type
1 cup pre-cooked rice, jasmine or sushi rice
1/2 cup red cabbage, thinly sliced
1/2 cup carrots, julliiand
1/3 cup sliced cucumber
1/2 cup steamed edamame, (see notes)
3-6 small seaweed snack chips or nori sheets, roughly crumbled into a seaweed “sprinkle”
1/2 avocado, sliced
1 tbsp black sesame seeds

For the dressing:

1/4 cup raw tahini
1 tbsp maple/ honey
2 tbsp soy sauce (low sodium)
1 lemon, squeezed
1 tsp ginger powder
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil (a must)
1/4 tsp salt
1/4 tsp black pepper

Save time and get into the kitchen!

When you crave all these yummy sushi flavors but want to stay away from the store-bought stuff, or just don't have the time to make rolls on your own, sushi salad bowls are the ultimate, fastest, and most practical solution! It is so fun to put together these salad bowls as there are so many creative ways to build-your-own bowls from simple ingredients you already have in your fridge.

You can get all the traditional flavors and textures of eating sushi without the hassle of spending so much time struggling with making the rolls. And what I love about sushi bowls even more, is the fact that they are perfect for a meal-prep, or make-ahead lunch for tomorrow.

You can always add more toppings you love, such as marinated tofu for extra protein, or mango, and even peppers for extra crunch and nutrition. Make it your own! This vegan sushi salad bowl is naturally plant-based and gluten-free! And like in every sushi meal, we need a great sauce or dip, or in this case a dressing.

This ginger tahini dressing is what ties all the pieces together! So much flavor, but without the guilt!

Can't wait for you to enjoy this salad!

Instructions

1). Place the frozen edamames in a microwave-safe glass bowl, and add 1/4 cup water, and cook on high for 8 minutes. Then carefully remove from the microwave, (use a towel or gloves as the dish is extremely hot) and transfer to a colander. Set aside.

2). For the sushi rice: rinse 1 cup jasmine or sushi rice under running water until water is clear. Transfer to a pot, add 1 and 1/3 water. Add a pinch of salt and 1 tsp sugar alternative, and bring to a boil. Then reduce the heat to simmer and cook on low for 15 minutes. Keep the lid closed for another 10-20 minutes. Then open, transfer the rice to a glass or wooden bowl and sprinkle a splash of rice vinegar, mix and set aside.

3). Prepare all the veggies ready to use. I slice mine in a mandoline for consistent size and texture. Prepare the dressing as well, and set it aside.

4). To assemble: Add the lettuce onto the bowl, followed by the cooked rice, cabbage, carrot, cooked edamame, cucumber, radish, seeweeds and avocado in the middle. Sprinkle sesame seeds.

5). Drizzle a few tbsps of the dressing all around the bowl and ENJOY!

Tip: make another bowl or two for lunch for the upcoming days.

Watch it on YouTube