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Veggie Sushi Bowls: Discover the Easy Recipe Today!

Veggie Sushi Bowls – All the Flavor, None of the Rolling!
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A delicious and customizable recipe for creating Veggie Sushi Bowls, packed with fresh vegetables and sushi rice, drizzled with a flavorful sauce.

Ingredients

Scale
  • 1 ½ cups sushi rice
  • 1 ¾ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cucumber, peeled, seeded, and diced
  • 1 avocado, pitted and diced
  • 1 red bell pepper, diced
  • 1 carrot, julienned or shredded
  • 4 ounces snow peas, trimmed and thinly sliced
  • 4 ounces edamame, shelled
  • ½ cup pickled ginger, thinly sliced
  • 2 sheets nori seaweed, cut into thin strips
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ginger, grated
  • ½ teaspoon garlic, minced
  • Pinch of red pepper flakes (optional)
  • Sesame seeds (black and/or white)
  • Sriracha mayonnaise (sriracha mixed with mayonnaise)
  • Everything bagel seasoning
  • Spicy mayo (Japanese mayonnaise with sriracha)
  • Wasabi

Instructions

  1. Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear (about 3-4 minutes).
  2. Cook the Rice: Transfer the rinsed rice to a medium saucepan. Add the water. Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 18 minutes.
  3. Rest the Rice: Remove from heat and let stand, covered, for 10 minutes.
  4. Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until dissolved. Alternatively, microwave in 30-second intervals, stirring in between, until dissolved.
  5. Combine Rice and Vinegar: Gently transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice. Gently cut and fold the vinegar into the rice, being careful not to mash it.
  6. Cool the Rice: Fan the rice with a fan or cardboard while continuing to gently fold it. Cool to room temperature.
  7. Prepare the Veggies: Dice cucumber, avocado (with lemon or lime juice), red bell pepper, julienne/shred carrot, trim and slice snow peas, cook and shell edamame, and thinly slice pickled ginger and nori seaweed.
  8. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes (if using). Adjust seasonings as needed.
  9. Assemble the Bowls: Divide the sushi rice evenly among bowls. Arrange the veggies around the rice, drizzle with sauce, and sprinkle with nori strips and toppings (sesame seeds, sriracha mayo, etc.).
  10. Serve Immediately: Enjoy fresh.

Notes

  • Use gluten-free tamari if gluten sensitivity is a concern.
  • Add or replace vegetables as per preference.
  • The bowls can be served cold or at room temperature.

Nutrition

Find it online: https://www.spiritsdrink.com/veggie-sushi-bowls-easy-recipe-delicious/