Veggie Sushi Bowls

Written by on in DINNER, ALL RECIPE, HOME

Veggie sushi bowls are like veggie sushi rolls but in a simplified form! This fresh, healthy, and delicious sushi bowl recipe is easy to make at home.

Veggie Sushi Bowls

Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.

Veggie Sushi Bowls

HOW TO MAKE VEGGIE SUSHI BOWLS

Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.

Veggie Sushi Bowls

These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce, and sweetener. I opted for brown rice rather than white, which offers more fiber and some lightly nutty flavor. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler.

The real kicker is the spicy mayo sauce drizzled on top, made simply with sriracha stirred into mayonnaise. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch, and dinner and I don’t see why not?” territory.

If you appreciate sushi at restaurants and would like to try a loose variation at home, give this one a try. I love it and hope you do, too!

Veggie Sushi Bowls

Japanese Famous Dish Veggie Sushi Bowls

It is very popular all over the world. It is prepared from seafood and non-vegetarians eat it with great enthusiasm. Even if you are a vegetarian, you can prepare vegetable sushi by adding a little ‘desi tadka’ to this foreign dish. Vegetable sushi will be very healthy along with being tasty. If you are fond of eating new food dishes and like different types of tastes, then the sushi recipe is for you. It can be prepared easily. You can make sushi and eat it at any time. Rice, nori sheets, and vegetables are used to make it. You can easily prepare tasty sushi by following the method given by us. Let’s know its recipe.

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Veggie Sushi Bowls

Recipe by K.B MarksCourse: ALL RECIPE, DINNER, SALAD
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes
Calories

413

kcal
Total time

50

minutes

Ingredients

  • Rice and seasonings

  • 2 cups short-grain brown rice, rinsed well

  • 1 sheet of dried nori (about 8″ square)

  • 3 tablespoons rice vinegar

  • 1 ½ teaspoons reduced-sodium tamari or soy sauce

  • 1 tablespoon sugar or agave nectar

  • ½ teaspoon salt

  • Spicy mayo sauce

  • ⅓ cup mayonnaise

  • 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste

  • Everything else

  • 2 cups frozen edamame

  • 2 large carrots, sliced into ribbons with a vegetable peeler

  • 1 avocado, sliced into long strips

  • 1 small cucumber

  • Recommended garnishes: sesame seeds (preferably black) and pickled ginger

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Directions

  • To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
  • To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
  • To toast the nori: In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and tear it into quarters. Crumble each piece into very small pieces in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
  • To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
  • To prepare the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
  • To prepare the spicy mayo sauce, whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.
  • Divide the rice between four bowls. Top with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on top, sprinkle with sesame seeds and serve with pickled ginger on the side.

Notes

  • Make it gluten-free: Be sure to use gluten-free soy sauce (tamari is typically gluten-free, but check the label to be sure).

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