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Vegetarian Sushi Bowl
All the flavour of a sushi roll, deconstructed into a bowl: seasoned sushi rice with creamy avocado, crunchy cucumber, edamame and a punchy sesame mayo. Ready in 40 minutes, no rolling required..
Kochzeit
40 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion470 kcal
Kalorien
13 g
Eiweiß
17 g
Fett
66 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Rinse the sushi rice until the water runs clear. Add 300 ml water, bring to a boil, then cover and steam over low heat before taking it off the stove to rest.
- 2
Stir the rice vinegar with the sugar and a pinch of salt, fold it through the warm rice and let the rice cool to room temperature.
- 3
Cook the edamame as per the packet. Cut the cucumber and carrot into fine matchsticks, slice the avocado into wedges and shred the nori into thin strips.
- 4
For the sesame mayo, whisk the mayonnaise with the sriracha and soy sauce until you have a smooth pink cream.
- 5
Divide the rice between four bowls, arrange the cucumber, carrot, avocado and edamame on top, drizzle with the sesame mayo and scatter over the sesame seeds and nori strips.
