Have you ever tried to make sushi? The professionals make it look so easy! My kids LOVE veggie sushi and are always wanting me to make it or to go out for it. I decided to try my hand one weekend night, thinking, “No problem, I got this and we’ll be eating in no time.” Boy, was I wrong! Two hours later I had a giant mess, my sushi didn’t stick together and everyone was annoyed. I have never tried it again.
Fast forward to a few weeks ago when I made dinner one night. It was one of those meals where I was pretty sure the kids weren’t going to like whatever I was making. I don’t believe in making separate meals for kids because I am not a short order cook. That said, I always try to have at least one thing I know they will eat and like. On this particular night it was rice. When we have Asian or Indian food and they don’t like “all the stuff all mixed together”, I’ll throw some cashews or pistachios and raisins in with the rice and they gobble it up.
Since we had just had rice with nuts and raisins for the previous two nights, I didn’t want to serve that again. We all get stuck in food ruts sometimes, right? So I improvised. My goal is always to get as many nutrients as I can into one meal. I took the rice, poured on a little tamari sauce, threw some diced cucumbers and avocado on top, crumbled up the seaweed from those snack packages my kids munch on and added diced mangos and tofu. Then I topped it with sesame seeds. Voila! Vegan Sushi Bowls were born. Now we can eat vegan sushi at home and I don’t have to roll anything!
One of the many things I love about Vegan Sushi Bowls is that you can’t mess them up! They are so flexible because you can add just about whatever you want. Below is the base recipe for how I usually make it, but I’ve also provided suggestions on how to change things up. My favorite ingredient to add is steamed kale. What would be your go-to ingredient?
- 2 cups steamed rice (try brown, Jasmine or Basmati)
- 4 packages seaweed snacks
- 1 cup diced cucumbers (we prefer English cucumbers as they don’t have seeds)
- 1 ripe avocado, diced
- 1 mango, peeled, pitted and diced
- Soy sauce, Tamari sauce or Coconut aminos to sprinkle on each bowl
- Sesame seeds – black or white for garnish
- 2 cups chopped, steamed kale
- 10 spears steamed asparagus, sliced into 1” pieces
- 1 package of extra firm tofu, cut into 1” squares and browned on the stove top or in the oven
- 1 small sweet potato, diced and roasted or steamed
- Sliced green onions
- ½ pound mushrooms sliced; raw or sauteed
- Line each bowl with about 6 pieces of seaweed (or you can crumble it on the top at the end).
- Spoon a half cup of rice into each bowl.
- Add the cucumbers, avocado and any other optional ingredients to each bowl.
- Sprinkle each bowl with Soy sauce, Tamari sauce or Coconut aminos
- Garnish with sesame seeds.
- Eat it up, yum!