Vegetable Sushi Roll in a Bowl Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Sushi Rice

  • 1 cup short-grain sushi rice
  • 1 ¼ cups water
  • 1 ½ tablespoons rice vinegar
  • ½ tablespoon sugar
  • Pinch of salt

Vegetables

  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 avocado, sliced
  • 1 carrot, peeled and cut into matchsticks
  • ½ cup shelled edamame (optional)
  • 4 sheets of nori (seaweed snacks), cut into strips

Toppings and Sauces

  • Soy sauce or tamari (gluten-free option)
  • Sriracha mayo (mix mayo and sriracha to desired spice level)
  • Pickled ginger
  • Sesame seeds

Instructions

1. Make the Sushi Rice

  • Rinse the sushi rice in a fine-mesh sieve until the water runs clear.
  • In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes or until water is absorbed.
  • Remove from heat and let stand for 5 minutes with the lid on.
  • In a small bowl, whisk together the rice vinegar, sugar, and salt. Gently stir this mixture into the cooked rice. Let cool slightly.

2. Prep Your Veggies

  • While the rice is cooking, prepare your vegetables. Slice the cucumber thinly, slice the avocado, and cut the carrot into matchsticks.
  • If using edamame, steam or boil according to package directions and let cool.
  • Slice the nori into thin strips.

3. Assemble the Bowls

  • Divide the warm sushi rice into four bowls.
  • Arrange the sliced cucumber, carrot, avocado, and edamame over the rice in an aesthetically pleasing manner.
  • Top with strips of nori.

4. Garnish and Serve

  • Sprinkle sesame seeds over the bowls.
  • Serve with soy sauce or tamari, sriracha mayo, and pickled ginger on the side.

Tips and Customizations

Protein Power: Add crispy tofu, cooked shrimp, or imitation crab for extra protein.

Cucumber Swap: Substitute thinly sliced radish if you prefer.

Get Creative: Experiment with additional veggies like thinly sliced bell peppers, bean sprouts, or mango for a burst of sweetness.

Vegan Option: Make sure to use vegan mayonnaise if you want a fully plant-based bowl.

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