Sushi Bowl with Five-Spice Tempeh

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

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

Method

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