From Cookie and Kate
Veggie Sushi Bowls
- Time
- 55 min
- Makes
- 4
- Ingredients
- 13
11 things you may not have.
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 2 cups short-grain brown rice, rinsed well
- 1 sheet dried nori (about 8″ square)
- 3 tablespoons rice vinegar
- 1 ½ teaspoons reduced-sodium tamari or soy sauce
- 1 tablespoon sugar or agave nectar
- ½ teaspoon salt
- ⅓ cup mayonnaise
- 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
- 2 cups frozen edamame
- 2 large carrots, sliced into ribbons with a vegetable peeler
- 1 avocado, sliced into long strips
- 1 small cucumber
- Recommended garnishes: sesame seeds (preferably black) and pickled ginger
Nutrition · per serving
- Calories
- 596 kcal
- Fat
- 25 g
- Fiber
- 10.6 g
- Sugar
- 10.5 g
- Sodium
- 588.9 mg
- Protein
- 16.5 g
- Trans fat
- 0 g
- Cholesterol
- 18.8 mg
- Carbohydrate
- 84.4 g
- Saturated fat
- 2 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.