Oh sushi. Let me count the ways I love thee!! I’ve always been a fan of sushi. When I became vegetarian/vegan, there was a sushi place down the road from my house that had my favourite roll. It was called “Accompong” and was made up of fried plantain and avocado. I mean – pretty perfect right?
That place has since shut down sadly. While I love trying amazing new vegan sushi combinations while on trips, my go to is an AC roll – an avocado cucumber roll. I always have extra ginger alongside my rolls, and dig deep into my soy sauce dip. Easily said, sushi is one of my favourite meals.
How to make a sushi rice bowl
Quick Tips
Ingredients
Sesame Soy Dressing
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons liquid aminos
- 1 teaspoon water
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
Vegan Sushi Rice Bowl
- 1 cup cauliflower rice
- 1/2 cucumber , julienned
- a few slices of sushi ginger
- about 1/4 of an avocado , sliced
- 3-5 crispy nori sheets , also known as sea snacks
- 1 medium size carrot , peeled then ribboned
- 1/2 red bell pepper , sliced
Instructions
Sesame Soy Dressing
- Mix all the ingredients in a jar with a lid by shaking vigorously together. Shake again before pouring over! The amount you use is up to you - I did not use everything!
Vegan Sushi Rice Bowl
- Add all the ingredients to a bowl. Pour some of the sesame soy dressing over it (especially the cauliflower rice) and mix to combine. Enjoy!
Notes
Vegan Sushi Rice Bowl with Sesame Soy Dressing
Ingredients
Sesame Soy Dressing
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons liquid aminos
- 1 teaspoon water
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon maple syrup
Vegan Sushi Rice Bowl
- 1 cup cauliflower rice
- 1/2 cucumber julienned
- a few slices of sushi ginger
- about 1/4 of an avocado sliced
- 3-5 crispy nori sheets also known as sea snacks
- 1 medium size carrot peeled then ribboned
- 1/2 red bell pepper sliced
Instructions
Sesame Soy Dressing
- Mix all the ingredients in a jar with a lid by shaking vigorously together. Shake again before pouring over! The amount you use is up to you - I did not use everything!
Vegan Sushi Rice Bowl
- Add all the ingredients to a bowl. Pour some of the sesame soy dressing over it (especially the cauliflower rice) and mix to combine. Enjoy!
Notes
Nutrition
Vegan Sushi Rice Bowl with Sesame Soy Dressing https://jessicainthekitchen.com/vegan-sushi-rice-bowl-with-sesame-soy-dressing/ May 30, 2019
What are chia seeds?
Chia seeds are a tiny seed that mean “strength” in Mayan, and I’m assuming it’s because the chia seed gives you lots of energy. They are tiny black seeds that get gelatinous when they absorb water, similar to flax seeds, and are loaded with fibre. You can use chia seeds in a multitude of ways – in your water to add fibre to your daily diet, as a great egg replacement too and really anywhere you want more protein and fibre. Due to their high fibre content, they help to keep you really full – which is why I like to sprinkle them over fruits or in overnight oats. They’re also high in omega 3’s so you can enjoy them daily! I’ve even added them to a jam to replace pectin (since they get so gel-like).
So, chia puddings are puddings made typically with chia seeds, a liquid, a sweetener and an optional topping or spice. They are thick, pudding like in texture, and very easy to make.
What is matcha green tea?
Benefits to this matcha chia pudding include:
- Leaves you nice and full thanks to the high fibre, high fat and calories of chia seeds.
- Gives you slow energy thanks to matcha
- Gives you all the benefits of matcha: high in antioxidants!
- Is AMAZING for meal prep! I tested and kept one in my fridge for four days and it tasted identical to the one I had made the night before. Stays fresh and delicious!
Meal prepping matcha chia pudding
Here’s how I meal prep chia puddings. I usually line up like 5 (or however amount I’m meal prepping) jars. I love using Weck Jars and mason jars for this, plus they look so neat lined up in your fridge. Then I will make the below recipe “5 times”, or make it 5x in a large bowl, then divide it up. It’s honestly up to you. I find the first way easier so I don’t have a bowl to clean up, and if you’re tracking macros or calories then you know you have an even amount in each. See all the nutritional information below in the recipe!
Ingredients
- 3 tablespoons chia seeds
- 1 teaspoon matcha green tea powder
- 1 cup unsweetened almond milk
- 1/2 tablespoon to 1 tablespoon maple syrup*
- 1/4 teaspoon sea salt
Instructions
- In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices.
- Set in the fridge covered for 4 hours or overnight.
- Remove from fridge and top with your favourite toppings – here I like sliced strawberries and coconut flakes.
- Serve and enjoy!
