This had been my number one dinner that I have been making for months. It is so full of flavor and is packed full of veggies. You can add whatever vegetables you prefer! Don’t let the ingredient list scare you as most of the ingredients are for the sauces. It is easy to make, and 100% worth the time!
Making the sauce and the vinagrette are so simple. Combine the ingredients of each sauce in separate bowls, and let them marinate while you prepare the rest of the meal! You don’t need to let the sauces sit, but they do taste better if you do.
I used a mandoline slicer to cut my veggies; it saves time and makes the vegetables all uniform slices. Just be careful using it! Prepare the Jasmine rice and then you are ready to assemble these amazing bowls! You don’t have to use Jasmine rice, but it works best for this. You can also add tofu or any fish for added protein!
Sushi Rice Bowls
An amazing tasting meal
- ¼ Cup Mayonnaise
- 2½ Tbsp Sriracha
- 2 Tbsp Sugar
- 1 Tbsp Rice Vinegar
- 200 ml Tamari/Soy Sauce (low sodium)
- 200 ml Rice Vinegar
- 2 Tbsp Honey
- 1 Shallot
- 2 Cups Prepared Jasmine Rice (you can use any kind of rice, but Jasmine is great for this)
- ½ Cucumber
- 1 Carrot
- ¾ Cup Edamame
- 4 Radishes
- 1 Jalapeno (seeded)
- 1 Avocado
- ½ Cup Cilantro
- ½ Cup Dried Seaweed
- Sesame Seeds
To make the sriracha mayonnaise, whisk everything together and let is sit in the fridge while you prepare the rest of the meal.
For the soy vinagrette, very thinly slice the shallot. Combine all of the vinagrette ingredients.
Prepare the Jasmine rice according to instructions.
With a mandoline slicer, thinly slice the cucumber, carrots, radishes, and jalapeno. Slice the avocado, sea weed, and cilantro. Set aside until you are ready to assemble the bowls.
To assemble the bowls: put the rice in first, and then 1 Tbsp of the Vinagrette. Add the toppings and sesame seeds. If desired, you can add a bit more of the Vinagrette. Top it off with the Sriracha Mayonnaise.
*optional* you can serve this with fish or tofu for added protein