vegan, oil free options, gluten free, nut free
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Happy Saturday Friends! I hope you're having a great weekend!
Sushi is one of of my absolutely favorite foods. In my pre-vegan days I would go to town on the spicy tuna rolls (the thought of it now makes me sick) BUT I'm so glad I can still enjoy my favorite flavors without harming any animals and also skipping the risk of parasites. (so gross)
Sushi bowls are one of the easiest ways to hit all those sushi flavors you're searching for at home without worrying about rolling the perfect roll.
WHAT RICE SHOULD I USE?
Any short grain rice is your best choice for sushi bowls at home. When cooked correctly they will be sticky and much easier to handle with chopsticks than if you used long grain. But I'm all about fitting your lifestyle and what you already have. So if you only have long grain rice, don't assume you can't enjoy a sushi bowl! You may just need to use a fork!
I personally enjoy short grain brown rice and I use my rice cooker to make my life easier! You can easily cook your rice on the stove. But we've had our rice cooker for over 6 years and I love it. This is the one we use.
SPICY MAYO?
I always loved the "spicy" rolls and so here's my plant based version to satisfy that craving! You can indulge and make my "Lazy" Spicy Mayo which is literally the easiest thing to make and SO delicious but higher in fat, if you're trying to cut back.
OR you could choose to make a whole food plant based version that is much healthier and honestly not that much work. My "Homemade" Spicy Mayo is made super simple by throwing everything into a blender and blending until it's smooth and creamy! Creamy silken tofu and cashews are the base that makes this "mayo" creamy and delicious! Add in some sriracha and a few other seasonings and you're good to go! The bonus is that the recipe will make more than you need for a batch so you can use the extras in whatever you choose! Like, salads, rice bowls, more spicy chickpeas or even over my yummy Baked Okinomiaki! It stores well in the fridge for 5-7 days.
ASSEMBLE THE BOWLS
If you haven't caught on yet, I LOVE foods that are customizable. In the recipe I've listed my favorite toppings on my Spicy Chickpea Sushi bowl! But don't feel that you need to use what I say, get creative and add whatever feels right to you, or whatever you have in your fridge! Creamy avocado and thinly sliced cucumber is pretty traditional to sushi rolls so I always love to start with those and then just go crazy from there! Sriracha, pickled ginger, kimchi, grated carrots, soy sauce, you really can't go wrong.
Double the recipe and store your extra spicy chickpeas in the fridge for easy lunches all week long! Delicious sushi bowls that are great for you and the world! <3
Share your thoughts below or tag me on Instagram!
xo, Sam
Recipe
Spicy Chickpea Sushi Bowl
Ingredients
Spicy Chickpea "Tuna"
- 1 can chickpeas, drained and rinsed or 1¾ cup cooked
- ⅓ cup Spicy Mayo pick from homemade or "lazy" version below!
- 5 g roasted seaweed (snack pack) can sub 1 sheet of nori
Sushi Bowl Toppings
- 2 cups rice of choice cooked
- ½ english cucumber sliced thin
- ½ ripe avocado sliced thin
- 1-2 jalapeno or serrano pepper sliced thin
- sesame seeds
- nori sheet or roasted seaweed
- drizzle tamari, coconut aminos or soy sauce
"Homemade" Spicy Mayo
- ¼ cup raw cashews soaked overnight or boiled 10 mins
- 2 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoon tamari
- 2 tablespoon sriracha
- ½ block silken or soft tofu
"Lazy" Spicy Mayo
- ⅓ cup vegan mayo
- 2 tablespoon sriracha
- 1 tablespoon rice wine vinegar
Instructions
How to make "Homemade" Spicy Mayo
- In a bullet style blender, blend soaked cashews, rice wine vinegar, lemon juice, tamari and sriracha until very smooth.
- Scrape down sides and add in tofu. Blend until smooth and creamy.
- This will make more than required for this recipe. Store the extras in the fridge for 5-7 days and use on sandwiches, sushi, salads... whatever you like!
How to make "Lazy" Spicy Mayo (Easy Alternative)
- In small bowl mix all ingredients till fully combined.
Make Spicy Chickpea "Tuna"
- In medium bowl add drained & rinsed chickpeas, crushed roasted seaweed and spicy mayo. Lightly mash until combined, leaving some chunks.
Assemble Sushi Bowl
- Between two bowls, add rice and spicy chickpeas. Top with sliced cucumber, avocado, hot peppers, sesame seeds and nori. Drizzle with more spicy mayo, sriracha and/or tamari and enjoy!!
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