Vegetarian Avocado Sushi Bowls
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 cup sushi rice
- 2 tablespoons rice wine vinegar
- 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
- 1/2 cup finely sliced scallions
- pickled ginger
- 4 tablespoons snipped chives
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- sesame seeds for garnish
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Preparation
Step 1
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
Step 2
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
Step 3
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
Step 4
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
Step 5
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