Vegetarian Sushi Bowl
Dive into the vibrant flavors of Japan with this easy and customizable Vegetarian Sushi Bowl recipe! Perfect for sushi lovers and those seeking a wholesome, plant-based meal, this dish features tender sushi rice infused with rice vinegar for that signature tang, topped with an array of fresh, colorful vegetables like julienned carrots, matchstick cucumbers, creamy avocado, and steamed edamame. A hint of toasted nori brings the taste of the sea, while a zesty soy-ginger dressing ties it all together. Ready in just 35 minutes, this deconstructed sushi bowl is visually stunning and packed with nutrients. Garnish with sesame seeds and scallions for an added layer of texture and flavor, and serve as a light lunch or dinner. Easier than rolling sushi but just as delicious, this recipe is a must-try for any fan of Japanese cuisine!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 large carrot
- 0.5 medium cucumber
- 1 medium avocado
- 0.5 cup edamame (shelled)
- 1 sheet nori sheets
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger (grated)
- 1 teaspoon sesame seeds
- 1 medium scallion
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed.
While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.
Once the rice is cooked, remove it from heat and let it sit, covered, for 10 minutes. Then, stir in the vinegar mixture and set aside to cool.
Peel and julienne the carrot, slice the cucumber into thin matchsticks, and cube the avocado.
Prepare the edamame by steaming or microwaving them according to package instructions.
Toast the nori sheet lightly over a gas flame (if available) or in a dry skillet, then tear it into small strips or squares.
In a small bowl, whisk together soy sauce, sesame oil, and grated ginger to create the dressing.
Divide the sushi rice evenly between two bowls.
Top each bowl with the carrot, cucumber, avocado, edamame, and nori sheets, organizing them into sections for visual appeal if desired.
Drizzle the soy-ginger dressing over the bowls.
Sprinkle with sesame seeds and sliced scallion for garnish.
Serve immediately and enjoy your Vegetarian Sushi Bowl!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 20.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1775 mg | 38% | |
*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.
