Description
An easy and delicious recipe for Veggie Sushi Bowls, filled with fresh vegetables and sushi rice, perfect for a healthy meal.
Ingredients
Scale
- 1 ½ cups sushi rice
- 1 ¾ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cucumber, peeled, seeded, and diced
- 1 avocado, pitted and diced
- 1 red bell pepper, diced
- 1 carrot, julienned or shredded
- 4 ounces snow peas, trimmed and thinly sliced
- 4 ounces edamame, shelled
- ½ cup pickled ginger, thinly sliced
- 2 sheets nori seaweed, cut into thin strips
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon ginger, grated
- ½ teaspoon garlic, minced
- Pinch of red pepper flakes (optional)
- Sesame seeds (black and/or white)
- Sriracha mayonnaise (sriracha mixed with mayonnaise)
- Everything bagel seasoning
- Spicy mayo (Japanese mayonnaise with sriracha)
- Wasabi
Instructions
- Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear (about 3-4 minutes).
- Cook the Rice: Transfer the rinsed rice to a medium saucepan. Add the water. Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 18 minutes.
- Rest the Rice: Remove from heat and let stand, covered, for 10 minutes.
- Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until dissolved. Alternatively, microwave in 30-second intervals, stirring in between, until dissolved.
- Combine Rice and Vinegar: Gently transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice. Gently cut and fold the vinegar into the rice, being careful not to mash it.
- Cool the Rice: Fan the rice with a fan or cardboard while continuing to gently fold it. Cool to room temperature.
- Prepare the Veggies: Cucumber: Peel (optional), seed, and dice. Avocado: Pit and dice. Toss with lemon or lime juice to prevent browning. Red Bell Pepper: Remove stem and seeds, and dice. Carrot: Julienne or shred. Snow Peas: Trim and thinly slice. Edamame: Cook and shell (or use pre-shelled). Pickled Ginger: Thinly slice. Nori Seaweed: Cut into thin strips.
- Make the Sauce: In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using). Taste and adjust seasonings as needed.
- Assemble the Bowls: Divide the sushi rice evenly among bowls. Arrange the diced cucumber, avocado, red bell pepper, julienned carrot, sliced snow peas, shelled edamame, and pickled ginger around the rice. Drizzle the sauce over the vegetables and rice. Sprinkle the nori seaweed strips over the bowls. Add your favorite toppings, such as sesame seeds, sriracha mayonnaise, everything bagel seasoning, spicy mayo, or wasabi.
- Serve Immediately: Enjoy fresh.
Notes
- For extra flavor, consider marinating the veggies in a little soy sauce.
- This dish can be served cold or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days but may lose some texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg