Soy-Free Sushi Bowl
Elevate your mealtime with this vibrant and nutritious Soy-Free Sushi Bowl! Perfect for sushi lovers who want to skip the soy, this recipe features fluffy, seasoned sushi rice topped with colorful, fresh ingredients like diced cucumber, shredded carrots, creamy avocado, and succulent soy-free crab or imitation crab. Coconut aminos replace traditional soy sauce, adding a savory twist, while toasted sesame oil and nori strips bring authentic Japanese-inspired flavors to every bite. Ready in just 35 minutes, this easy recipe combines the convenience of a bowl with the elegance of sushi rolls, making it great for lunch, dinner, or weekend entertaining. Garnished with toasted sesame seeds and optional pickled ginger, this gluten-free and soy-free delight ensures everyone can enjoy the taste of sushi without compromise.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 cup Cucumber, diced
- 1 cup Carrot, shredded
- 1 medium Avocado, sliced
- 1 cup Cooked crab or shredded imitation crab (soy-free)
- 2 small sheets Nori sheets, cut into strips
- 1 teaspoon Toasted sesame oil
- 2 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Pickled ginger (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
While the rice cooks, prepare the sushi seasoning by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the sushi seasoning while the rice is still warm. Allow it to cool to room temperature.
While the rice is cooling, prepare the toppings: dice the cucumber, shred the carrots, slice the avocado, and cut the nori sheets into thin strips.
Assemble the sushi bowl by dividing the seasoned sushi rice into two bowls.
Top each bowl with equal portions of cucumber, shredded carrot, sliced avocado, and cooked crab or soy-free imitation crab.
Drizzle each bowl with toasted sesame oil and coconut aminos for added flavor.
Garnish with strips of nori, toasted sesame seeds, and optional pickled ginger.
Serve immediately and enjoy your fresh and flavorful soy-free sushi bowl!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 33.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
