“Sumptuous Vegan Sushi Burrito Bowl: A Delightful Fusion of Japanese Flavors”

Allergens

Soy (soy sauce)

Ingredients

• 1 cup sushi rice
• 1/2 cup cooked black beans
• 1/2 cup cucumber, thinly sliced
• 1/4 cup pickled red cabbage
• 1/4 cup avocado, diced
• 1/4 cup edamame, shelled
• 1/4 cup carrots, julienned
• 1 sheet nori, cut into strips
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp soy sauce

Instructions

1. Cook sushi rice according to package instructions and set aside.
2. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved set aside.
3. Combine cooked black beans, thinly sliced cucumber, pickled red cabbage, diced avocado, shelled edamame, julienned carrots, and nori strips in a large mixing bowl.
4. Gently mix the rice with the prepared seasoning mixture, ensuring even coating.
5. Fold the seasoned sushi rice into the bowl of vegetables and beans.
6. Divide the mixture between two bowls to serve as individual portions.
7. Drizzle 1 tbsp of soy sauce over each bowl for added flavor.
8. Serve immediately, garnishing with additional nori strips if desired.

Chef’s Insight

This recipe can be easily customized with your favorite sushi-inspired ingredients for added variety.

Notes

This recipe is ideal for vegan and vegetarian diets. Adjust the seasoning to personal preference for a more authentic or fusion-style sushi bowl.