Veggie Sushi Bowl Recipe

The Veggie Sushi Bowl recipe melds together flavors and textures from a veggie roll, without the need to roll it! Use this as a template or a guide. However, modify according to your own preferences.

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Japanese

Servings 4 servings

Calories 618 kcal

Ingredients

Ingredients to prepare the Rice

2 cups brown rice short-grain brown rice, cooked
1 sheet nori about 8 tbsp crumbled
3 tbp rice vinegar
2 tsp soy sauce or tamari or coconut aminoes
1 tbp pineapple juice or another natural sweetener
4 tbsp sesame seeds

Additional Ingredients for the bowl

2 cups edamame cooked and shelled
1 cups cucumber diced
2 cups carrot grated or juilened into strips
1 avocado ripe; diced
8 ounces mung bean sprouts

Sauces and Toppings (see recipes below)

Instructions

Season the Rice

If needed, rinse the rice. Fluff with a fork.
In a small saucepan, combine the rice vinegar, soy sauce, pineapple juice. Stir over medium heat until very warm, about 2 minutes.
Cool slightly. Toss the rice and sauce together.
If nori is not yet toasted, use a large skillet with medium-low heat to toast it for about 5 minutes, flipping it over about halfway through. When done, nori will cruble easily.
Add nori to the rice mixture.

Assemble the veggie sushi bowls

Use one-quarter of each of the ingredients to assemble 4 individual bowls. Or, allow each person to create their own masterpiece!
Add sauces of choice (see recipes below) and garnish with more sesame seeds, if desired.

Notes

NOTE: Calculations do not include sauces.

Keyword sushi