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Deconstructed Spicy Avocado Sushi Bowl
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 2 servings
Course:
Lunch , Dinner
Cuisine:
Asian , Vegan , gluten-free
Ingredients
To make the sushi rice:
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 cup short grain sushi rice* cooked
To make the spicy mayo:
- 2 tbsp Vegan mayo
- 1 tsp Sriracha
To assemble
- 1 avocado sliced
- 1 sheet of roasted nori cut into strips
- 1/2 tsp toasted sesame seeds
- soy sauce to taste
Instructions
Sushi Rice:
- Quickly whisk rice vinegar, sugar, and salt until dissolved completely. Pour over cooked sushi rice, and mix until incorporated.
Cup of Yum
Spicy Mayo:
- Whisk together mayo and sriracha until incorporated. Transfer to a squeeze bottle or a small plastic bag and snip a tiny hole in the corner.
To assemble:
- Divide rice into two bowls, warm or cold, it's up to you. Warm tastes great in bowl format, but you can eat the rice cold like a sushi roll. Add one half of avocado (sliced) to each bowl and drizzle spicy mayo on top.
- Top with nori strips and sesame seeds.
- Serve with soy sauce. Enjoy!
Notes
- *Regular rice works too. I initially made this because I planned on rolling actual rolls, but then I got lazy and was more concerned about eating than making it pretty.