Vegan Edamame Sushi Bowl

Want the taste of sushi without taking the time to roll the nori? If anyone is intimidated to make sushi rolls at home, this is a great alternative and you can be creative with whatever ingredients you want to use or use what’s in your favorite sushi rolls. These are simple to make and they are so fresh, bright, and colorful. You get all of the best parts of sushi from the crunch of the veggies, sweet mango, tangy ginger, and the salty soy sauce. This is a great quick impressive meal and everyone can make their own to their taste.

Vegan Edamame Sushi Bowls

1 cup short grain brown rice dry

1 tbsp seasoned rice vinegar

1/2 cup shredded carrots

1/2 cup frozen edamame, shelled

2 Persian cucumbers, diced

1/4 cup red onion, sliced thin

1/2 cup mango, diced

Pickled ginger to top

4 tbsp low sodium soy sauce

1. Add rice to the rice cooker with 2 cups water and cook, about an hour.

2. When rice is almost done, heat edamame in a skillet with a few tbsps of water until heated through.

3. In a bowl, add a cup of rice and the vinegar and stir. Let sit a few minutes.

4. Top with 1/4 cup edamame, mango, carrots, cucumbers, red onion, and ginger. Then add soy sauce to combine.

I totally meant to add sliced avocado to this dish as well and I forgot, which cut down the fat content but would be delicious. If you want to add that, I recommend it.

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