Veggie Sushi Bowls with Creamy Wasabi Sauce
After a day spent working in the dirt we were craving sushi and thought about heading into town for dinner. However, once we realized how dirty we actually were and the amount of time it would take to shower, clean up, and then make the drive into town we decided it wasn’t going to be worth it. Thank god I had all the flavors we were craving right in our pantry. This bowl is pretty much a deconstructed vegetarian sushi roll and it really hit the spot.
We started our date night off with a glass of wine in the greenhouse. Obviously Henry was stoked that we decided to stay home so he could join in on all the fun!
We ended up hanging out in the greenhouse with all of our seedlings and sipping our wine for over an hour before heading in to whip up dinner. Typical wild night for the three of us!
If you are craving sushi but don’t feel like spending the money and the thought of making your own rolls and cooking the sticky rice (which takes a while) sounds too daunting then I think you will be happy with these veggie bowls. The wasabi sauce is delicious (if you don’t like wasabi then I would omit it from the sauce) and the whole meal comes together in less than 30 minutes.
We served our sushi bowls with some pickled ginger. Unfortunately we didn’t have any sake so we settled for some wine to wash the whole meal down. It turned out to be the perfect date night at home and we got to enjoy this lovely meal in our dirty clothes with Henry.
Grab some chopsticks (or a fork) and enjoy.
Vegetarian Sushi Bowls With Creamy Wasabi Sauce
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 2-4
- 1 cup uncooked quinoa
- 1 cup cooked edemame (if frozen, boiled in water until tender. About 5 minutes)
- 1 cups shredded carrots
- 1 cup shredded purple cabbage
- 1 avocado, diced
- 2 1/2 TBS tahini
- 3 TBS water
- 1 TBS low sodium tamari (you can sub soy sauce or braggs liquid aminos here)
- 2 tsp wasabi paste (mix equal parts wasabi powder with water)
- 1 tsp seasame oil
- 1 TBS rice wine vinegar
- 1 tsp honey
- 1/2 tsp freshly grated ginger
- Sesame seeds
- A few sheets of nori, shredded (can be found in the ethnic section of the grocery store)
- Pickled ginger
- Prepare the quinoa by combining 1 cup uncooked quinoa with 2 cups of water. Bring to a boil. Cover and reduce heat to low. Quinoa is fully cooked when it can easily be fluffed with a fork. About 15 minutes.
- If you're usuing frozen edamame cook it on the stove top in boiling water for about 5 minutres. Drain and rinse.
- Chop all of your veggies and set them asdie until ready to assemble your bowls.
- Prepare the dressing by whisking all of the ingredients together until well combine and smooth. This works well with an emmersion blender.
- Assemble your "sushi" bowls and drizzle with sauce. Top each bowl with sesame seeds, nori, and pickled ginger. Enjoy!
NotesUse this recipe as a guide. Adjuste measurments, ingredients, and flavors as necessary. Always taste test as you go.