Japanese Vegan Avocado Sushi Bowl: A Sumptuous Brunch Experience
A flavorful japanese brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups sushi rice, uncooked 1/4 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt 2 ripe avocados 1/2 cup edamame, shelled and cooked 1/2 cup cucumber, thinly sliced 1/2 cup radish sprouts 1/4 cup pickled red cabbage 1/4 cup tofu, diced and pan
- fried 1 sheet nori, cut into strips Sesame seeds for garnish Pickled ginger for serving
Instructions
- Prepare sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves and remove from heat. Pour over cooked sushi rice and gently mix. Allow the rice to cool slightly before using. Slice avocados in half, remove seeds, and peel skin off. Cut into thin slices or cubes, depending on preference. Assemble the bowl by adding a scoop of seasoned sushi rice at the bottom, followed by layers of avocado slices, edamame, cucumber, radish sprouts, pickled red cabbage, pan fried tofu, and nori strips. Finish with a sprinkle of sesame seeds. Serve alongside pickled ginger for added flavor.
Chef’s Insight
To enhance flavors, add a drizzle of soy sauce or a small dollop of wasabi on top.
Notes
Feel free to add additional vegan-friendly ingredients, such as seaweed salad or marinated mushrooms.