My friend Jackie Sobon – you know her blog Vegan Yack Attack – has released her first cookbook! And it’s a beauty.
You guys, bowls are my favorite and Jackie has taken this vegan food approach to rockstar status. She will be on my radio show Monday.
Listen at 2 p.m. EST Monday on KCMJ.org (or the KCMJ station on TuneIn)!
Today you get get a recipe from the book – Spicy Sushi Bowl, anyone? – and you can enter to win a copy of Vegan Bowl Attack!
Spicy Sushi Bowl
Gluten-free option • nut-free
Fluffy sushi rice, topped with fresh veggies, sweet mango, creamy avocado, and a homemade spicy sesame mayo make up this easy-to prepare sushi bowl. The edamame shines like little green gems and brings the protein, while the panko crumbs give it some crunch.
For the spicy mayonnaise:
1 package (12 ounces, or 340 g) soft silken tofu
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) toasted sesame oil
3 tablespoons (45 ml) sriracha hot sauce
¾ teaspoon salt
¼ teaspoon garlic powder
½ teaspoon agave nectar
For the sushi bowl:
1 cup (180 g) sushi rice
2 cups (475 ml) water
1 tablespoon (15 ml) rice vinegar
2 sheets of nori seaweed cut into strips
4 ounces (115 g) cucumber, julienne-cut
6 ounces (170 g) daikon radish, julienne-cut
6 ounces (170 g) mango, peeled, seeded, and thinly sliced
1 cup (146 g) sliced avocado
1 cup (150 g) edamame, steamed and removed from pods
3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
1 tablespoon (8 g) sesame seeds, toasted
To make the spicy mayonnaise: Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)
To make the sushi bowl: Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.
Yield: 4 servings
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
Now, enter to win a copy!
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