Sushi Bowl with Five-Spice Tempeh

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

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

Side dish
Starter
Vegan
Spicy

Ingredients

Method