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


  • 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


  1. Cook the sticky rice to the package specifications
  2. Fill the bottom of two bowls with 1 cup of sticky rice each
  3. Bring a small pan of water to a boil over high heat
  4. Cook the frozen edamame beans in the boiling water for 4 minutes
  5. Drain the edamame beans and rinse with cold water
  6. Split the rinsed beans between the bowls
  7. 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)
  8. Dain the pasta and rinse it with cool water
  9. Divide the pasta between the two serving bowls
  10. Layer sliced avocado, red onion, green onion, dehydrated garlic and pickled ginger into each bowl
  11. Top the bowls with tamari and spicy mayo
  12. Serve with lime wedges
  13. Enjoy!

Spicy Mayo Instructions:

  1. In a small bowl mix together all spicy mayo ingredients
  2. 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