Vegan
Veggie Sushi Rice Bowls
Spicy Mayo
Ingredients
- ¾ cup uncooked brown rice
- 1 cup frozen shelled edamame
- 1½ Tbsp rice vinegar
- ½ Tbsp sugar
- ⅛ tsp salt
- ½ Tbsp sesame seeds
- 1 avocado, pitted and diced
- 1 Tbsp fresh lime juice
- 1 carrot, cut into match-sticks
- ½ seedless cucumber, cut into thin half moons
- Soy sauce
Instructions
- Cook rice and edamame according to package directions.
- Meanwhile, combine vinegar, sugar and salt in a small bowl; microwave 20 seconds, and stir until sugar dissolves. Stir mixture into cooked rice.
- Toast sesame seeds in a dry skillet over medium-high heat 2 to 3 minutes until golden and fragrant.
- Toss avocado with lime juice.
- Divide rice evenly among 2 or 3 bowls; top with edamame, avocado, carrot and cucumber. Sprinkle with sesame seeds. Serve with soy sauce and Spicy Mayo.
Side Dish Ingredients
- ¼ cup vegan mayonnaise
- 1 Tbsp sriracha
- ¼ tsp sesame oil
Side Dish Instructions
- Combine all ingredients; serve with rice bowls .
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
