Mango Sushi Bowl

DIET: YIELD: ACTIVE TIME: TOTAL TIME:
nut free, gluten free 1 serving 15 minutes 15 - 30 minutes

Okay, let’s be real here: This dish doesn’t really need a recipe. It’s just here to give you guys a glimpse into the glory that is the mango. If you’ve ever had mango in a sushi roll at a restaurant, you know exactly what we’re talking about. Sweet, salty, and full of magnificent carbs.

Have you ever tried rolling a sushi roll with those tiny little mats? It’s hellish. The rice is sticky, the nori rips, you overstuff it, you understuff it, the knife has to be wiped every 0.3 seconds, and you’re reduced to an ugly, crying mess drowning your sorrows in sake. Right? Right.

This keeps things simple. Just make the rice, dump a bunch of your favorite crap in it, and move on.

FEATURED INGREDIENT: NORI
Ahhh, nori. It’s the seaweed we use to make sushi with. Yes, seaweed. The creepy stuff that brushes against your foot under the ocean’s surface and makes you scream at a pitch that would make Mariah Carey sound like Barry White. As gross as the concept is, open your mind to nori’s incredible health benefits:

B12: In a study conducted by Sapporo Medical University in Japan, nori contains Cobalamin, which makes nori the one of the only vegetables to contain B12 naturally. While supplementing with B12 is important for EVERYBODY (vegans and carnivores alike), this is a great ingredient to incorporate into your diet.

Iodine: Hey, you. Yeah, you with the underactive thyroid. Did you know that iodine is CRUCIAL to your thyroid’s health? Good news. One sheet of roasted nori contains about 60 micrograms of iodine. Cool, right?

Iron: 100 grams of nori contain 88% of your daily recommended intake of iron. Screw steak, eat veggie sushi and you’re solid.
NOTES:
Again, this isn’t a recipe to follow to a “t”, but merely a suggestion. Feel free to add bell peppers, edamame, mushrooms, and anything in between.

INGREDIENTS:
1 cup sushi rice (or any short grain rice)
1 tbsp rice vinegar
1 tbsp sugar (optional)
soy sauce or tamari (gluten free soy sauce)
as much mango as your little heart desires
as much avocado as your face can hold
as many cucumbers as you damn well please
as many carrots your soul can stand
1-3 sheets of roasted nori seaweed
sesame seeds (optional)
DIRECTIONS:
Rinse and cook rice according to package instructions. We just dump it in a rice cooker, because, you know…America.
Once the rice is cooked, add the vinegar and sugar and allow to cool completely.
Top with mango and toppings of choice, and garnish with sesame seeds. Pairs wonderfully with a steaming cup of green tea.

What's your favorite way to enjoy a sushi bowl? Let us know in the comments below!

- The Vegan In Sweatpants