Vegetarian Sushi Bowl

Transform your sushi cravings into a vibrant, deconstructed masterpiece with this Vegetarian Sushi Bowl recipe! Packed with sushi rice seasoned to perfection with rice vinegar, sugar, and salt, this bowl is layered with fresh, colorful toppings like julienned carrots, crisp cucumber, creamy avocado, and protein-rich edamame. Toasted nori strips add a touch of ocean-inspired flavor, while a zesty soy-ginger dressing ties everything together. Garnished with sesame seeds and scallions, this bowl delivers all the flavors of sushi in a quick, easy, and customizable format. Perfect for lunch or dinner, this nutrient-packed bowl is a satisfying, gluten-free option for sushi lovers and vegetarians alike!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Step 2

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.

Step 3

While the rice is cooking, in a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.

Step 4

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.

Step 5

Peel and julienne the carrot, slice the cucumber into thin matchsticks, and cube the avocado.

Step 6

Prepare the edamame by steaming or microwaving them according to package instructions.

Step 7

Toast the nori sheet lightly over a gas flame (if available) or in a dry skillet, then tear it into small strips or squares.

Step 8

In a small bowl, whisk together soy sauce, sesame oil, and grated ginger to create the dressing.

Step 9

Divide the sushi rice evenly between two bowls.

Step 10

Top each bowl with the carrot, cucumber, avocado, edamame, and nori sheets, organizing them into sections for visual appeal if desired.

Step 11

Drizzle the soy-ginger dressing over the bowls.

Step 12

Sprinkle with sesame seeds and sliced scallion for garnish.

Step 13

Serve immediately and enjoy your Vegetarian Sushi Bowl!

Nutrition Facts

Serving size	(1086.1g)

Amount per serving	% Daily Value*
Calories	907.8

Total Fat 44.0g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 9.3g
Cholesterol 0mg	0%
Sodium 2438.6mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 20.5g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 181.7mg	0%
Iron 5.8mg	0%
Potassium 1774.6mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 11.0%

Carbs: 47.0%