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Vegetarian Sushi Bowl

Vegetarian Sushi Bowl Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked sushi rice, cooled
  • 1 English cucumber
  • 1 ripe avocado
  • 1 cup shredded carrot
  • ½ cup shelled edamame
  • 2 sheets nori
  • 2 tablespoons pickled ginger
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 to 2 teaspoons sriracha
  • 2 tablespoons mayonnaise

Method
 

  1. Slice the cucumber, shred the carrot, dice the avocado, and cut the nori into thin strips. Set aside.
  2. In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 to 2 teaspoons sriracha, and 2 tablespoons mayonnaise until smooth.
  3. Divide the rice between two bowls. Top with cucumber, carrot, edamame, avocado, nori, pickled ginger, and sesame seeds. Drizzle the dressing on top and serve immediately.

Notes

Cold leftover rice works best. If you don’t have sushi rice, season short-grain rice with a splash of rice vinegar and a pinch of sugar while warm, then cool completely. The bowl is best eaten right after assembling, as the nori softens over time.