In this recipe:
Spicy Mayo Spaghetti Sushi Bowl with +Greens
Fill your sushi craving at home, no rolling required while upping your daily intake of greens. This deconstructed vegan, gluten-free, nut-free Chickapea Spaghetti Greens+ dish is both satisfying and oh so simple. In a fraction of the time, it would take to make sushi rolls, you’ll be enjoying a hearty bowl of delicious flavours. Who could resist?
Spicy Mayo Spaghetti Sushi Bowl with +Greens
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Course: Lunch
- Cuisine: Japanese
- Servings: 2
Ingredients:
- 1 Package Chickapea +Greens Spaghetti
- 2 Tbsp table salt (for boiling pasta)
- 2 cups sticky rice
- ¼ cup red onion, thinly sliced
- 2 cups frozen edamame beans, shelled
- 3 Tbsp green onion, sliced
- 1 avocado, thinly sliced
- 1 tsp minced dehydrated garlic
- ¼ cup pickled ginger, chopped
- 1 tsp tamari
- 1 lime, cut into wedges
Spicy Mayo Ingredients:
- 1/4 cup vegan mayo
- 3 tsp sriracha
- ½ tsp sesame oil
- ½ tsp tamari
Instructions:
- Cook the sticky rice to the package specifications
- Fill the bottom of two bowls with 1 cup of sticky rice each
- Bring a small pan of water to a boil over high heat
- Cook the frozen edamame beans in the boiling water for 4 minutes
- Drain the edamame beans and rinse with cold water
- Split the rinsed beans between the bowls
- Cook the Chickapea Greens+ Spaghetti to package directions (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta and rinse it with cool water
- Divide the pasta between the two serving bowls
- Layer sliced avocado, red onion, green onion, dehydrated garlic and pickled ginger into each bowl
- Top the bowls with tamari and spicy mayo
- Serve with lime wedges
- Enjoy!
Spicy Mayo Instructions:
- In a small bowl mix together all spicy mayo ingredients
- Set the mixture aside in a resealable container
Recipe Notes:
- To make the bowls less spicy, decrease the amount of siracha used in the mayo
- Unused spicy mayo will keep in a sealed container in the refrigerator for 2 days