Vegan Sushi Bowl Without Rice
The sushi bowl has become increasingly popular among health-conscious individuals in recent years. Among the variations inspired by traditional Japanese sushi, rice-free versions have also gained popularity, being lighter and lower in carbohydrates. This recipe is a fresh, vegan version in which thinly sliced zucchini, carrot, and cucumber replace traditional rice as the base. Sesame seeds and soy sauce dressing further enhance the authentic Japanese flavor. Perfect for a light lunch or dinner when you crave something quick, yet delicious and nutritious.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the vegetables. Peel the zucchini, carrot, and cucumber, then use a vegetable peeler to slice them into long, thin strips. These will serve as a rice substitute.
2
Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Slice into thin strips.
3
Cut the nori sheets into thin strips for easier mixing with the other ingredients.
4
In a bowl, combine the zucchini, carrot, and cucumber strips. This will form the base of the sushi bowl.
5
Sprinkle the edamame beans, avocado slices, and nori strips on top of the vegetable base.
6
Sprinkle sesame seeds over the bowl and squeeze lime juice on top to add freshness.
7
In a small bowl, mix the soy sauce, grated ginger, and wasabi. Pour over the bowl's contents or serve on the side.
8
Serve immediately and enjoy your healthy, light sushi bowl without rice!
