Sushi Bowl with Five-Spice Tempeh

Name: Sushi Bowl with Five-Spice Tempeh
Yield: Serves 4
Ingredients: 4 cups (820 g) sushi rice, cooked according to package directions; Toasted sesame seeds; ⅛ teaspoon salt; 4 cups (220 g) loosely packed mixed baby greens; 8 ounces (225 g) sugar snap peas, sliced the long way on a bias; 2 avocados, peeled, pitted, and sliced; 1 tablespoon Sriracha sauce; Thinly sliced scallions (white and light green parts only); 1 sheet nori, torn into little pieces; 3 tablespoons tamari; 2 tablespoons olive oil; 1 (8-ounce/225 g) package tempeh, diced; 2 cups (280 g) peeled chopped carrots; 1 tablespoon toasted sesame oil; ¼ cup (60 ml) seasoned rice vinegar; 2 tablespoons roughly chopped fresh ginger; 1 tablespoon smoked paprika; ½ teaspoon five-spice powder; 1 tablespoon sesame oil; 1 tablespoon olive oil; 1 tablespoon pure maple syrup

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Vegan sushi is about twenty times more exciting than nonvegan. It’s not just boring uncooked fish in rice because zzzzzz. It’s got fun flavors (smokiness! sweetness!), awesome textures (crisp! crunchy!), and adventure galore (hi, carrot ginger dressing)! This sushi bowl reflects that, so go live a little. And don’t forget the avocado!

Ingredients

Starter
Side dish
Vegan
Spicy

Ingredients

Method