I’m a sushi addict. Seriously, self-admittedly I eat sushi almost every day. When I moved to Hong Kong a year ago, I initially found it hard to find vegan restaurants that accommodated my requests for oil-free, non-fried foods. There are only a couple of strictly vegan restaurants as well as a handful of vegan-friendly ones which offer fast-food type Chinese food, burgers, or salads loaded with high-fat dressing. I find most of it too greasy for my stomach, which prefers more low-fat plant-based food. The one exception is sushi, which is incredibly vegan-friendly, oil-free and can be found all over the city. To curb this rather pricey habit, I’ve made this plant-based deconstructed sushi bowl which has been my go-to dinner lately.
Sure, sushi is pretty affordable when you eat it occasionally like a regular person. But when you start having it every day like me, it starts to add up. On top of that, I always eat 3-4 avocado rolls and a couple of hand rolls, rice balls, or cucumber avocado rolls. I literally could eat a whole sushi platter to myself. I always go to the same sushi place right across the street from our apartment, which only fuels my habit because I’m a regular there and they know exactly what I want.
Sushi bowls are a million times easier to make than sushi in my opinion. It’s like sushi for lazy people, because you don’t have to roll it and consequently avoid making any subsequent mess. I think sushi bowls are more filling too, because the base is just sushi rice and then you load it up with as many toppings as you want!
My essential toppings are cucumber, avocado, and shredded nori. I mix it all up together with some coconut aminos before I eat it. The result is a delicious, vegan & gluten-free deconstructed sushi bowl. Other toppings I like to play around with are: baked tofu, sesame seeds, shredded cabbage, carrots, corn, and chickpeas. If you like this recipe, please share with me on Instagram and let me know what you think!
- 2 cups cooked sushi rice
- 1/2 avocado
- 1 medium cucumber
- shredded nori
- 1 tbsp coconut aminos
- Cut up cucumber into thin slices.
- Add sushi rice to a bowl.
- Mix in coconut aminos.
- Top with avocado, cucumber, and shredded nori.
- Dig in!