And so it begins...

Update August 2016: Originally this post was written in March 2015, BEFORE I was vegan...I can honestly say that I never have fish or cheese cravings since turning vegan. If you are making the switch...GO FOR IT! Your body, and taste buds, will thank you!

So my vegetarian adventure began with a serious dilemma...If I was not going to eat fish based sushi, what would I eat?

Sure I could eat vegetarian sushi, but my local Whole Foods - which is like mini-me Whole Foods - was severely lacking on delicious looking options. (Sad looking seaweed wrapped carrots anyone? Sigh.) Weekends were when I counted on not having to figure out a meal because yummy salmon avocado rolls beckoned playfully. Eat me...eat me...Would my vegetarian adventure end before it had even begun?

I could almost hear the ominous music sounding. I could picture myself starving away to nothing. Oh no... the lights were fading, my hand reached slowly out towards the seaweed salmon wrapped temptation...

"Uhm, sweetheart? Why not make a sushi bowl vegetarian style?"

As my glazed eyes looked lovingly towards my foodie knight in shining armor (or "amour" as little hearts were coming out of my eyes), I realized the SigO had once again soared to my rescue. I would not starve, I would not cave in, and the vegetarian adventure had officially begun.

Vegetarian Sushi Bowl

The concoction that I have dubbed as a "vegetarian sushi bowl" basically consists of sushi rice, sushi rice vinegar, and a variety of toppings. I made enough sushi rice for 3 meals and topped them as follows:

Meal One:

• Sushi rice seasoned with 1 tablespoon of sushi rice vinegar
• Chopped mango
• Chopped avocado
• Shelled edamame
• Chopped chives

Meal Two:
(Being out of avocado)

• Sushi rice seasoned with 2 tablespoons of sushi rice vinegar (I decided I liked it tangier)
• Chopped mango
• Edamame
• Grated sheep's milk cheese (#dontjudge - as a new vegetarian, I have not quite arrived at that point where I am ready to forego animal produced cheese. So I am applying the moderation approach as I learn.)
• Chopped chives

Meal Three:

• Sushi rice seasoned with 2 tablespoons of sushi rice vinegar
• Edamame
• Beet leaves cooked with a smidgen of olive oil, teeny pinch of salt, and a smattering of pepper
• Grated sheep's milk cheese
• Chopped chives

For these meals, I used items I had on hand and ended up satisfied beyond belief! For my vegan friends, I am certain you could find a yummy vegan cheese instead of the one I used.  I found that using either avocado or a bit of cheese gave the bowls this delectable umami taste that complemented the other distinctive flavors.

Feel free to let me know of your own version of a vegetarian sushi bowl!

May you always eat, with smiles...