Sushi Bowl with Five-Spice Tempeh

Name: Sushi Bowl with Five-Spice Tempeh
Yield: Serves 4
Ingredients: 1 tablespoon Sriracha sauce; 1 tablespoon sesame oil; 3 tablespoons tamari; ½ teaspoon five-spice powder; 1 tablespoon smoked paprika; 1 tablespoon pure maple syrup; 1 tablespoon olive oil; ¼ cup (60 ml) seasoned rice vinegar; 2 tablespoons roughly chopped fresh ginger; 2 cups (280 g) peeled chopped carrots; 1 (8-ounce/225 g) package tempeh, diced; 4 cups (820 g) sushi rice, cooked according to package directions; ⅛ teaspoon salt; 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; Toasted sesame seeds; 2 avocados, peeled, pitted, and sliced; 8 ounces (225 g) sugar snap peas, sliced the long way on a bias; 4 cups (220 g) loosely packed mixed baby greens; 1 sheet nori, torn into little pieces; Thinly sliced scallions (white and light green parts only)

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Vegan sushi is about twenty times more exciting than nonvegan. It’s not just boring uncooked fish in rice because zzzzzz. It’s got fun flavors (smokiness! sweetness!), awesome textures (crisp! crunchy!), and adventure galore (hi, carrot ginger dressing)! This sushi bowl reflects that, so go live a little. And don’t forget the avocado!

Ingredients

Starter
Side dish
Spicy
Vegan

Ingredients

Method