Description
These Vegan Sushi Bowls are making my life right now… because of this spicy dressing. Let’s be honest… it’s all about the condiments.
Scale
Ingredients
- 1 cup short grain brown rice
- 1 tablespoon rice vinegar
- Pinch of salt
- 1/3 cup Hellmann’s® Vegan Carefully Crafted Dressing
- 1 teaspoon agave nectar
- 1–2 teaspoons Sriracha hot sauce
- ½ lime, juiced
- 2 sheets nori seaweed
- 1 avocado, halved
- 1 carrot, spiralized or julienned
- ½ English cucumber, peeled and julienned
- 1 cup watercress
- 1 teaspoon sesame seeds, for topping
- Reduced sodium soy sauce, if desired
Instructions
- In a medium saucepan, bring 2 cups of water to a boil and stir in brown rice. Lower heat and cover, simmering about 45 minutes until rice is cooked and water is absorbed. Note: read specific package instructions, and cook rice accordingly. Remove cooked rice from heat and gently stir in vinegar and a pinch of salt. Allow rice to cool.
- In small bowl, whisk together Hellmann’s® Vegan Carefully Crafted Dressing, agave nectar, Sriracha, and lime juice. Set aside.
- Slice seaweed into thin strips and moisten slightly with water.
- In two bowls, arrange brown rice, seaweed, avocado, carrots, cucumber, watercress, and top with sesame seeds. Drizzle with spicy dressing and soy sauce. Enjoy with chopsticks.
- Category: Dinner
- Method: Stove Top
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 478
- Sugar: 13g
- Sodium: 326mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 93g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 1mg
Keywords: vegan sushi bowls with spicy dressing