Revitalizing Japanese Vegan Dinner

Allergens

Soy (in edamame)

Ingredients

• 1 cup sushi rice, uncooked 1 tablespoon rice vinegar 2 teaspoons sugar 1/2 teaspoon salt 1 avocado, sliced 1 English cucumber, thinly sliced 4 nori sheets 1 cup edamame, shelled and cooked 1 cup mixed sprouts (e.g., alfalfa, radish) 2 tablespoons black sesame seeds, toasted 1 tablespoon pickled ginger

Instructions

1. Prepare sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt until dissolved set aside. Once rice is cooked, gently fold the vinegar mixture into the warm rice, allowing it to cool. Arrange all ingredients on a platter for a self serve dinner. Encourage guests to build their own sushi rolls using nori sheets, sushi rice, avocado, cucumber, and edamame. Top with sprouts and sesame seeds. Enjoy with pickled ginger on the side.

Chef’s Insight

This recipe showcases the beauty of simplicity and balance in vegan dining.

Notes

This recipe can be easily customized to include additional vegan ingredients of choice.