Deconstructed Sushi Vegetarian Vegan Actually

Experience the vibrant flavors and textures of sushi in a simplified, plant-based twist with this Deconstructed Sushi Vegetarian Vegan Actually recipe. Perfect for sushi lovers and meal-prep enthusiasts alike, this bowl is a beautiful medley of tender sushi rice, crisp cucumber and carrot, creamy avocado, and protein-packed edamame, all topped with toasted nori, sesame seeds, and a zesty soy-lime dressing. Ready in just 35 minutes, this no-roll sushi alternative is both vegan and vegetarian-friendly, making it ideal for a quick weeknight dinner or a healthy, Instagram-worthy lunch. Customize your bowl with your favorite toppings and savor sushi in a fun, fuss-free format!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 2 Nori sheets
• 1 Cucumber
• 1 Carrot
• 1 Avocado
• 1 cup Shelled edamame
• 2 tablespoons Pickled ginger
• 3 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Toasted sesame oil
• 1 tablespoon Sesame seeds
• 2 Scallions

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium pot, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.

Step 3

While the rice is cooking, prepare the vegetables: thinly slice the cucumber, julienne the carrot, and dice the avocado.

Step 4

Toast the nori sheets over an open flame (or in a dry pan) for a few seconds until crisp. Crumble or cut them into small strips using scissors.

Step 5

Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and set aside.

Step 6

In a small bowl, whisk together soy sauce, lime juice, and sesame oil to make the dressing.

Step 7

Assemble the deconstructed sushi bowls: divide the sushi rice equally between two bowls. Arrange the cucumber, carrot, avocado, edamame, and pickled ginger on top of the rice in sections.

Step 8

Top with crumbled nori, sesame seeds, and thinly sliced scallions. Drizzle with the prepared soy sauce dressing just before serving.

Nutrition Facts

Serving size	(1253.2g)

Amount per serving	% Daily Value*
Calories	955.1

Total Fat 41.0g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 3306.2mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 25.0g	0%
Total Sugars 22.6g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 259.4mg	0%
Iron 8.2mg	0%
Potassium 2235.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 14.3%

Carbs: 48.9%