Photo of Vegan sushi bowls by WW

Vegan sushi bowls

10
8
8
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Sushi rice

250 g, rinsed, drained

Rice wine vinegar

2½ tbs

Agave syrup

2 tsp

Fresh ginger

3 tsp, thinly sliced

Carrot(s)

2 large, peeled into ribbons

Lebanese cucumber

1 large, peeled into ribbons

Edamame

175 g, frozen, shelled

Sesame oil

3 tsp

Soy sauce

1½ tbs

Wasabi paste

¼ tsp

Red capsicum

1 medium, thinly sliced

Ginger, pickled

1 tbs

Sesame seeds

1 tsp, black variety

Instructions

  1. Cook rice following packet instructions.
  2. Meanwhile, combine 2 tablespoons vinegar, agave and sliced ginger in a shallow dish. Add carrot and cucumber and toss to combine. Set aside to pickle for 10 minutes. Drain and discard ginger.
  3. Boil, steam or microwave edamame until tender. Drain. Refresh under cold water and drain.
  4. Combine oil, soy sauce, wasabi and remaining vinegar in a small bowl and set aside.
  5. Divide rice between bowls and top with pickled vegetables, capsicum, edamame and pickled ginger. Sprinkle with sesame seeds and drizzle with dressing to serve.

Notes

Tip: Use white sesame seeds if you can’t find black ones.