Description

This Veggie Sushi Bowl recipe features perfectly cooked sushi rice topped with a colorful array of fresh vegetables and vibrant toppings. A tangy sushi vinegar-seasoned rice is paired with cucumber, avocado, bell pepper, carrot, snow peas, edamame, and pickled ginger, all drizzled with a flavorful sesame-soy sauce and finished with nori strips and optional spicy mayo and wasabi. Perfect for a fresh, healthy, and satisfying meal that captures all the flavors of sushi in a convenient bowl format.

Ingredients

Scale

Rice and Vinegar Mixture

1 ½ cups sushi rice
1 ¾ cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Vegetables and Toppings

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

Sauce

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)

Optional Toppings

Sesame seeds (black and/or white)
Sriracha mayonnaise (sriracha mixed with mayonnaise)
Everything bagel seasoning
Spicy mayo (Japanese mayonnaise with sriracha)
Wasabi

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Instructions

Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear, approximately 3 to 4 minutes, to remove excess starch.
Cook the Rice: Transfer the rinsed rice to a medium saucepan and add the measured water. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes until the water is absorbed and rice is tender.
Rest the Rice: Remove the saucepan from heat, keeping it covered, and let the rice stand for 10 minutes to finish steaming and achieve the proper texture.
Prepare the Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat, stirring until the sugar and salt are fully dissolved. Alternatively, microwave the mixture in 30-second intervals, stirring between, until dissolved.
Combine Rice and Vinegar: Transfer the cooked rice gently to a large, non-metallic bowl. Pour the sushi vinegar evenly over the rice and gently cut and fold it into the rice without mashing, to season the grains evenly.
Cool the Rice: Use a fan or piece of cardboard to fan the rice while continuing to fold it gently. This cools the rice to room temperature and gives it a shiny texture.
Prepare the Veggies: Peel, seed, and dice the cucumber. Pit and dice the avocado, tossing it with a bit of lemon or lime juice to prevent browning. Dice the red bell pepper after removing stem and seeds. Julienne or shred the carrot. Trim and thinly slice snow peas. Cook and shell the edamame if using fresh, or use pre-shelled. Thinly slice the pickled ginger. Cut the nori sheets into thin strips.
Make the Sauce: In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes if using. Taste and adjust seasoning as needed for balance.
Assemble the Bowls: Divide the sushi rice evenly between four bowls. Arrange cucumber, avocado, red bell pepper, carrot, snow peas, edamame, and pickled ginger decoratively around the rice. Drizzle the prepared sauce over the rice and vegetables. Sprinkle with nori strips and add toppings like sesame seeds, sriracha mayonnaise, everything bagel seasoning, spicy mayo, or wasabi according to your preference.
Serve Immediately: Enjoy the veggie sushi bowls fresh for the best flavor and texture.

Notes

Rinsing the rice thoroughly removes excess starch, preventing the rice from becoming too sticky.
If you want a gluten-free option, substitute soy sauce with tamari.
Toss the diced avocado with lemon or lime juice immediately to prevent browning.
Use a non-metallic bowl to avoid any reaction with the vinegar mixture.
You can customize the veggies with your favorite fresh produce or seasonal options.
Spicy mayo and wasabi add a nice kick if you prefer some heat.
This recipe is best served fresh as the rice texture changes when refrigerated.
Leftovers can be stored covered in the fridge for up to one day, but avoid adding avocado until serving.