California Roll in a Bowl

Ingredients

• 1 cup short-grain sushi rice
• 1 (14oz/397g) can hearts of palm, drained
• 1 tbsp sriracha
• 2 tbsp vegan mayonnaise or plain vegan yogurt
• 2 tbsp rice vinegar
• 1 tsp cane sugar or maple syrup
• 1 large cucumber, thinly sliced
• 1 cup diced fresh mango
• 1-2 large carrots, shaved into ribbons using a vegetable peeler
• 1 large avocado, pit and skin removed, cubed
• 1 cup edamame, shelled and steamed
• 1 sheet roasted nori, shredded
• 1 batch Carrot Ginger Dressing (page 229)
• Pinch of sesame seeds
• Fresh cilantro leaves

Instructions

1. In a medium pot, prepare the sushi rice according to package instructions. (It usually requires 2 cups water for every 1 cup rice.) Fluff with a fork and set aside.
2. To a medium bowl, add the hearts of palm, sriracha, and vegan mayo. Mash with a fork until well combined.
3. In a small bowl, combine the rice vinegar and sugar. Stir to combine. Add the vinegar mixture to the cooked rice and stir to combine.
4. Assemble your California roll in a bowl by adding seasoned rice to the bottom of a small serving bowl, followed by the cucumber, mango, carrot ribbons, avocado cubes, edamame, shredded nori, and hearts-of-palm “crab.” Drizzle the Carrot Ginger Dressing over the top. Garnish with sesame seeds and cilantro, and enjoy!