Veggie Sushi Bowls Recipe

Imagine bringing the flavors of your favorite sushi roll into a healthy, nutrition-packed bowl. This veggie sushi bowl recipe is just that - a refreshing and vibrant mix of colorful veggies, sushi rice, and a zesty spicy mayo sauce that ties it all together. It's not just a meal, it's an experience of textures and tastes that's surprisingly easy to put together.

Photos of Veggie Sushi Bowls Recipe

Some of the ingredients used in this recipe might not be a regular in your pantry. Nori sheets are dried seaweed used frequently in Japanese cuisine. They have a unique, slightly salty taste and are packed with various nutrients. You might find them in the Asian section of a supermarket or a local Asian grocery store. Tamari is a Japanese soy sauce that's a bit thicker, less salty, and has a more balanced flavor profile than regular soy sauce. Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, vinegar, garlic, sugar, and salt.

Ingredients for the Veggie Sushi Bowl

Brown short-grain rice: This type of rice is perfect for sushi because it's slightly sticky when cooked, which helps to hold all the ingredients together.

Dried nori sheet: Adds a unique, slightly salty taste and is a key ingredient in sushi.

Rice vinegar: Gives the sushi rice its characteristic tangy flavor.

Tamari: A type of Japanese soy sauce used for seasoning.

Sugar: Balances out the flavors.

Salt: Enhances the flavors of other ingredients.

Mayonnaise: Acts as a base for the spicy mayo sauce.

Sriracha: Adds a kick of heat to the sauce.

Frozen edamame: Adds a protein punch. Thaw before using.

Carrots: Adds a satisfying crunch and a pop of color.

Avocado: Adds creaminess and healthy fats. Choose ripe ones for the best taste.

Cucumber: Adds refreshing crunch.

Sesame seeds: Gives a nutty flavor and a nice crunch.

Pickled ginger: Serves as a palate cleanser and adds a tangy flavor.

One reader, Daloris Schubert says:

This veggie sushi bowl recipe is a game-changer! The combination of flavors and textures is simply divine. The spicy mayo sauce adds a delightful kick, and the fresh veggies bring a burst of color and crunch. It's a healthy and satisfying meal that I can't get enough of!

Daloris Schubert

Techniques for Crafting the Perfect Veggie Sushi Bowl

How to cook brown rice: Boil the rice for 30 minutes, then let it steam for 10 minutes. Fluff the rice with a fork after steaming.

How to make spicy mayo sauce: Whisk together mayonnaise and sriracha until well blended. Adjust the spiciness by adding more sriracha if desired.

How to prepare nori: Warm the sheet of nori in a large skillet over medium-low heat until it becomes crisp enough to crumble easily, flipping halfway through for about 5 minutes. Then, tear it into quarters and crumble each piece into very small pieces over the rice.

How to slice cucumber: Slice the cucumber in half lengthwise, scoop out the seeds, and discard them. Then, slice the halves into 2-inch long pieces and cut them into matchsticks.

How to assemble sushi bowls: Divide the rice between four bowls, top with edamame, carrots, avocado, and cucumber. Drizzle the chili-mayo sauce on top, sprinkle with sesame seeds, and serve with pickled ginger on the side.

How To Make Veggie Sushi Bowls

Treat your taste buds with a savory serving of sushi bowls! They’re loaded with a mix of bright veggies, tamari-seasoned rice, and spicy mayonnaise sauce.

Preparation: 25 minutes

Cooking: 30 minutes

Total: 55 minutes

Serves:

Ingredients

For Rice and Seasonings:

2cupsbrown short-grain rice,rinsed well
1dried nori sheet,8×8-inch
3tbsprice vinegar
1½tsptamari,reduced-sodium, or soy sauce
1tbspsugar,or agave nectar
½tspsalt

For Spicy Mayo Sauce:

⅓cupSir Kensington’s mayonnaise
2tbspsriracha,or chili-garlic sauce, to taste

For Sushi Bowls:

2cupsfrozen edamame,preferably organic
2large carrots,sliced into ribbons
1avocado,sliced into long strips
1small cucumber

For Garnishes:

sesame seeds,preferably black
pickled ginger

Instructions

Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice, then 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, then cover the pot.
Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
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, then toss with rice once it’s done steaming.
In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway for about 5 minutes. Remove from heat and tear it into quarters.
Crumble each piece into very small pieces in hands over the rice, then drop it into the pot. Stir the nori into the rice, hen set the rice aside to cool.
Bring a pot of water to boil, then add the frozen edamame. Simmer just until the beans are warmed through for about 5 minutes. Drain and set aside.
Whisk together the mayonnaise and Sriracha in a small bowl until well blended. Add more Sriracha, if desired. Set aside.
Slice the cucumber in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces, then into matchsticks.

To Assemble:

Divide the rice between four bowls. Top with edamame, carrots, avocado, and cucumber.
Drizzle the chili-mayo sauce on top, sprinkle with sesame seeds, and serve with pickled ginger on the side. Enjoy!

Nutrition

Calories: 671.82kcal
Fat: 25.73g
Saturated Fat: 3.48g
Monounsaturated Fat: 8.83g
Polyunsaturated Fat: 10.03g
Carbohydrates: 96.21g
Fiber: 7.58g
Sugar: 7.52g
Protein: 14.51g
Cholesterol: 7.51mg
Sodium: 562.62mg
Calcium: 72.03mg
Potassium: 826.92mg
Iron: 2.65mg
Vitamin A: 308.03µg
Vitamin C: 14.70mg

Mastering the Art of Veggie Sushi Bowl: A Technique Tip

When preparing the sushi rice, it's essential to rinse it thoroughly under cold water before cooking. This helps to remove the excess starch, which can make the rice overly sticky and clumpy. Additionally, when the rice is done cooking, let it sit for a while to cool down before mixing in the vinegar mixture. This will prevent the rice from becoming mushy and will give it the perfect texture for your sushi bowl. Lastly, when cutting the vegetables, try to cut them into uniform sizes. This not only makes the dish look more appealing, but it also ensures that each bite has a balanced mix of flavors.

Time-Saving Tips for Preparing Veggie Sushi Bowl Recipe

Prep ahead: Prepare the rice and spicy mayo sauce in advance to save time when assembling the sushi bowls.

Use pre-cut vegetables: Purchase pre-cut carrots and cucumber to cut down on prep time.

Multi-task: While the rice is cooking, prepare the vegetables and spicy mayo sauce to maximize efficiency.

Batch cooking: Make a larger batch of rice and freeze the leftovers for future use in sushi bowls or other dishes.

Invest in a rice cooker: Consider investing in a rice cooker to simplify the rice cooking process and ensure consistent results.

Substitute Ingredients For Veggie Sushi Bowls Recipe

brown short-grain rice - Substitute with white short-grain rice: White short-grain rice can be used as a substitute for brown short-grain rice, providing a similar texture and flavor profile to the dish.
dried nori sheet - Substitute with kombu seaweed: Kombu seaweed can be used as a substitute for nori sheets, providing a similar umami flavor and texture to the dish.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for rice vinegar, providing a slightly different tangy flavor to the dish.
tamari - Substitute with soy sauce: Soy sauce can be used as a substitute for tamari, providing a similar salty and savory flavor to the dish.
sugar - Substitute with honey: Honey can be used as a substitute for sugar, providing a natural sweetener to the dish with a slightly different flavor profile.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for mayonnaise, providing a creamy texture and tangy flavor to the dish.
sriracha - Substitute with chili garlic sauce: Chili garlic sauce can be used as a substitute for sriracha, providing a similar spicy kick to the dish.
frozen edamame - Substitute with frozen green peas: Frozen green peas can be used as a substitute for edamame, providing a similar pop of color and texture to the dish.
carrots - Substitute with bell peppers: Bell peppers can be used as a substitute for carrots, providing a crunchy texture and sweet flavor to the dish.
avocado - Substitute with mango: Mango can be used as a substitute for avocado, providing a creamy texture and sweet flavor to the dish.
cucumber - Substitute with zucchini: Zucchini can be used as a substitute for cucumber, providing a similar crunchy texture and mild flavor to the dish.
sesame seeds - Substitute with sunflower seeds: Sunflower seeds can be used as a substitute for sesame seeds, providing a similar nutty flavor and crunch to the dish.
pickled ginger - Substitute with pickled radish: Pickled radish can be used as a substitute for pickled ginger, providing a tangy and slightly spicy flavor to the dish.

Presenting Your Veggie Sushi Bowl

Elevate the rice: Mold the rice into a perfect round shape using a small bowl or a mold to create a visually appealing base for the sushi bowl.
Artful arrangement of vegetables: Arrange the edamame, carrots, avocado, and cucumber in a visually appealing and balanced manner around the rice, creating a harmonious and colorful display.
Drizzle the chili-mayo sauce with precision: Use a squeeze bottle or a small spoon to carefully drizzle the spicy mayo sauce over the vegetables, creating an elegant and artistic design on the bowl.
Sprinkle with sesame seeds: Gently sprinkle toasted sesame seeds over the sushi bowl, adding a touch of texture and enhancing the overall presentation.
Garnish with pickled ginger: Place a small, vibrant pile of pickled ginger on the side of the bowl, adding a pop of color and a refreshing element to the presentation.
Use a minimalistic approach: Embrace simplicity and minimalism in the presentation, allowing the vibrant colors and textures of the ingredients to shine through without overwhelming the dish.

Essential Tools for Making a Veggie Sushi Bowl

Large pot: A large pot is used for boiling the rice and cooking other ingredients.
Saucepan: A saucepan is used for heating and combining the rice vinegar, tamari, sugar, and salt for the rice seasoning.
Skillet: A skillet is used to warm the nori sheet until it becomes crisp and crumbly.
Small bowl: A small bowl is used for whisking together the mayonnaise and sriracha to make the spicy mayo sauce.
Spoon: A spoon is used for scooping out the seeds from the cucumber.
Whisk: A whisk is used for blending the mayonnaise and sriracha together to make the spicy mayo sauce.

Storing and Freezing Your Veggie Sushi Bowl Creation

Let the veggie sushi bowl cool completely before storing it in an airtight container in the refrigerator. It will keep fresh for up to 3-4 days.
To store the spicy mayo sauce, transfer it to a separate airtight container and refrigerate it for up to a week.
If you want to freeze the veggie sushi bowl, follow these steps:
- Divide the cooled rice into individual portions and place them in freezer-safe containers or resealable bags.
- Freeze the edamame, carrots, and cucumber separately in freezer-safe bags or containers.
- Do not freeze the avocado as it will become mushy and discolored when thawed.
- The spicy mayo sauce should not be frozen as it may separate and lose its consistency.
When you're ready to enjoy the frozen veggie sushi bowl, thaw the rice and vegetables in the refrigerator overnight.
Reheat the rice in the microwave or on the stovetop with a splash of water to restore its moisture.
Assemble the veggie sushi bowl with the thawed components and freshly sliced avocado.
Drizzle the reserved spicy mayo sauce on top and enjoy your delicious and convenient meal!

Reheating Leftover Veggie Sushi Bowl

Microwave method: transfer the leftover veggie sushi bowl into a microwave-safe container. cover the container with a damp paper towel to prevent the rice from drying out. microwave on high for 1-2 minutes, or until heated through. stir the bowl halfway through to ensure even heating.
Stovetop method: place the leftover veggie sushi bowl in a non-stick skillet over medium heat. add a tablespoon of water to the skillet and cover with a lid. heat for 3-5 minutes, stirring occasionally, until the rice and vegetables are heated through. add more water if needed to prevent sticking.
Oven method: preheat the oven to 350°f (175°c). transfer the leftover veggie sushi bowl to an oven-safe dish and cover with aluminum foil. bake for 10-15 minutes, or until heated through. remove the foil for the last 2-3 minutes of reheating to allow any excess moisture to evaporate.
Refresh the toppings: while reheating the rice and vegetables, prepare fresh toppings such as sliced avocado, cucumber, or carrots. this will add a fresh element to the reheated bowl and improve the overall texture and flavor.
Adjust the seasoning: after reheating, taste the veggie sushi bowl and adjust the seasoning as needed. add a splash of soy sauce, rice vinegar, or sriracha to enhance the flavors and compensate for any loss of taste during storage.

Interesting Trivia About Veggie Sushi Bowls

The recipe for veggie sushi bowls is a great way to enjoy the flavors of sushi in a convenient bowl format. It's a versatile dish that allows for customization with various vegetables and toppings. This recipe provides a healthy and delicious alternative to traditional sushi rolls, offering a satisfying and nutritious meal option.

Budget-Friendly Veggie Sushi Bowl: Is It Possible?

This veggie sushi bowl recipe is quite cost-effective for a household. The main ingredients are affordable and widely available, such as rice, nori, edamame, carrots, avocado, and cucumber. These ingredients can be purchased in bulk and used for multiple meals. The cost for a household of 4 people would be approximately $15-$20. The versatility of this recipe also allows for ingredient substitutions based on seasonal availability, making it a practical and budget-friendly option. Overall, I would rate this recipe an 8 for cost-effectiveness and accessibility.

Is This Veggie Sushi Bowl Healthy?

This veggie sushi bowl recipe is a healthy and nutritious option for several reasons:

It uses brown short-grain rice, which is a whole grain and provides more fiber, vitamins, and minerals compared to white rice.
The recipe is packed with vegetables like edamame, carrots, avocado, and cucumber, offering a variety of nutrients and antioxidants.
The use of nori seaweed adds a good source of iodine, which is essential for thyroid function.
The spicy mayo sauce is made with a healthier mayonnaise alternative, Sir Kensington's, which is made with avocado oil and contains no artificial ingredients.

However, there are a few aspects that could be improved to make the recipe even healthier:

The recipe contains added sugar and salt in the rice seasoning, which could be reduced or omitted to lower the overall sugar and sodium content.
The spicy mayo sauce, while using a healthier mayonnaise, still contains a significant amount of fat and calories due to the mayonnaise and sriracha. The amount used could be reduced or replaced with a lighter alternative, such as plain Greek yogurt mixed with sriracha.

To further enhance the nutritional value of this veggie sushi bowl, consider the following suggestions:

Add more variety of vegetables, such as bell peppers, radishes, or pickled vegetables, to increase the fiber and nutrient content
Include a lean protein source, such as tofu or grilled chicken, to make the meal more balanced and satisfying
Sprinkle some furikake seasoning on top, which is a mixture of dried seaweed, sesame seeds, and other seasonings, to add more flavor and nutrients without significantly increasing calories
Use a low-sodium tamari or soy sauce to reduce the overall sodium content of the dish
Experiment with different whole grains, such as quinoa or barley, to provide a variety of textures and nutritional benefits

Editor's Take on This Delightful Veggie Sushi Bowl

This veggie sushi bowl recipe is a delightful fusion of flavors and textures. The combination of nutty brown rice, creamy avocado, crunchy cucumber, and vibrant carrots creates a harmonious balance. The spicy mayo sauce adds a kick of heat, while the pickled ginger provides a refreshing tang. The use of nori and sesame seeds adds an authentic sushi touch, elevating the dish to a new level. Overall, this recipe offers a satisfying and wholesome meal that is both visually appealing and delicious.

Enhance Your Veggie Sushi Bowls Recipe with These Unique Side Dishes:

Miso-Glazed Eggplant: Roasted miso-glazed eggplant with a sprinkle of sesame seeds and green onions for a burst of flavor.

Grilled Pineapple Skewers: Juicy grilled pineapple skewers with a drizzle of honey and a sprinkle of cinnamon for a sweet and tangy side dish.

Coconut-Curry Cauliflower: Tender coconut-curry cauliflower with a hint of turmeric and cumin for a flavorful and aromatic addition to your meal.

Delicious Alternatives to Veggie Sushi Bowl Recipe

Veggie Sushi Burrito: Combine all the ingredients of the veggie sushi bowl, but instead of assembling in a bowl, wrap them in a large sheet of nori to create a delicious veggie sushi burrito.

Mango Avocado Salad: Mix together ripe mango, avocado, red onion, and cilantro, then drizzle with a lime vinaigrette for a refreshing and flavorful salad.

Spicy Tofu Stir-Fry: Stir-fry tofu with a variety of colorful vegetables and a spicy sauce for a quick and satisfying meal that's packed with flavor and nutrients.

Appetizers and Desserts to Complement Your Veggie Sushi Bowl

Appetizers:

Savory Stuffed Mushrooms: These savory stuffed mushrooms are the perfect bite-sized appetizer for any occasion. Filled with a delicious mixture of cream cheese, garlic, and herbs, they are sure to impress your guests.

Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any meal. The combination of shredded zucchini, herbs, and a hint of parmesan cheese creates a flavorful and satisfying appetizer option.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying dessert. The combination of sweet, tart, and crunchy elements creates a delightful treat that is perfect for any time of day.

Why trust this Veggie Sushi Bowls Recipe:

This recipe offers a delightful fusion of flavors and textures, ensuring a satisfying meal experience. The brown short-grain rice provides a wholesome base, while the addition of edamame, avocado, and cucumber offers a refreshing and nutritious twist. The homemade spicy mayo sauce adds a zesty kick, complementing the natural sweetness of the carrots. With the incorporation of traditional nori sheets and pickled ginger, this recipe stays true to the essence of sushi, promising an authentic and enjoyable dining adventure.

Want to share your own take on these tasty Veggie Sushi Bowls or discuss other creative sushi bowl ideas? Head over to the Recipe Sharing section of our forum to join the conversation!

FAQ:

Can I use white rice instead of brown rice for this recipe?

Yes, you can use white rice instead of brown rice. Just adjust the cooking time and follow the instructions on the white rice package for best results.

Can I make this recipe ahead of time and store it for later?

Absolutely! You can prepare the rice and vegetables ahead of time and store them separately in airtight containers in the refrigerator. When ready to eat, simply assemble the sushi bowls and drizzle with the spicy mayo sauce.

I don't have tamari. Can I use soy sauce as a substitute?

Yes, you can substitute soy sauce for tamari in this recipe. Keep in mind that soy sauce is slightly saltier than tamari, so you may want to adjust the amount used to taste.

Can I add other vegetables or protein to the sushi bowl?

Of course! Feel free to customize your sushi bowl with your favorite vegetables such as bell peppers, radishes, or even add protein like tofu, cooked shrimp, or crab meat for a heartier option.

How long will the prepared sushi bowl last in the refrigerator?

The prepared sushi bowl will last for up to 2-3 days in the refrigerator when stored in an airtight container. However, for the best taste and texture, it's recommended to consume it within 1-2 days.