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Spicy Sushi Bowl

Spicy Sushi Bowl


For the spicy mayonnaise:

  • 1 package (12 ounces) soft silken tofu
  • 1/4 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • 3 tablespoons sriracha hot sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon agave nectar

For the sushi bowl:

  • 1 cup sushi rice
  • 2 cups water
  • 1 tablespoon rice vinegar
  • 2 sheets of nori seaweed cut into strips
  • 4 ounces cucumber, julienne-cut
  • 6 ounces daikon radish, julienne-cut
  • 6 ounces mango, peeled, seeded, and thinly sliced
  • 1 cup sliced avocado
  • 1 cup edamame, steamed and removed from pods
  • 3 tablespoons panko bread crumbs, toasted
  • 1 tablespoon sesame seeds, toasted


  1. To make the spicy mayonnaise, place all of the ingredients in a food processor or blender and puree until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks.
  2. Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon.
  3. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame.
  4. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the mix over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.


  • Credit: Vegan Bowl Attack by Jackie Sobon


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