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

Starter
Side dish
Vegan
Spicy

Ingredients

Method