Vegetarian Sushi Bowl

5 from 1 vote

Satisfy your sushi cravings with these easy Vegetarian Sushi Bowls! Start with sushi rice, then pile on avocado, edamame, carrot ribbons, mango, and cucumbers. Finish with seaweed sheets and a drizzle of creamy Sriracha mayo for the perfect finishing touch!

Prep Time25

Cook Time5

Total Time30

Course: Dinner, Salad

Cuisine: Asian

Keyword: vegetarian sushi bowls

Servings: servings

Author: Chelsea Lords

Cost: $10.71

Equipment

Medium pot
Vegetable peeler

Ingredients

Rice

2 cups sushi rice or short-grain rice
2-1/4 cups water
3 tablespoons rice vinegar
2 tablespoons granulated sugar
Salt

Sauce

1/4 teaspoon sesame oil
1/4 cup mayo I love Hellman’s/Best Foods
1 tablespoons sriracha sauce scale up or down to personal heat tolerance
1 tablespoon lime juice

Toppings

2 to 3 honey mangoes also called yellow or Ataulfo, see note 1
1 (12-ounce) bag frozen shelled edamame
1 large avocado
2 to 3 Persian cucumbers
4 large carrots
1/4 cup reduced-sodium soy sauce optionally plus extra
1 tablespoon rice vinegar
Seaweed sea salt snack optional

US - Metric

Instructions

Place rice in a fine-mesh strainer and rinse under cold water until water runs clear. Tap out excess water to thoroughly drain, then transfer rice to a medium pot. Add in the 2-1/4 cup water. Bring to a full boil, cover, reduce heat to low, and simmer 15 minutes, then keep the lid on but remove from heat and let stand 15 minutes.
In a small bowl, combine rice vinegar, sugar, and 1 teaspoon salt. Microwave for 15–20 seconds to warm the mixture, then stir until sugar is fully dissolved. Once rice is finished cooking and standing, pour about 1/3 of this mixture into the rice. Gently fold into the rice to combine. Repeat until all the vinegar seasoning has been incorporated into the rice. Set aside.
Meanwhile, bring a pot of 6 cups water to boil, then add in 1 tablespoon salt and the bag of frozen and shelled edamame. Cook 2–3 minutes or until edamame is tender. Drain thoroughly and toss with salt to taste.
In a small bowl, whisk together sesame oil, mayo, sriracha sauce (add slowly to taste preference), and lime juice. Whisk and taste, adding more sriracha for a spicier sauce.
Slice cucumbers in half lengthwise, then cut into thin half moons, about 1/4-inch thick. To make carrot ribbons, lay a large carrot flat on a cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat, rotating the carrot as necessary, until carrot is too thin to peel. Repeat with remaining carrots. Remove peel and pit of avocado and thinly slice or chop. Peel mango with a vegetable peeler and cut the two halves off the large center pit. Dice halves into bite-sized pieces.
In a small bowl, mix together soy sauce and 1 tablespoon rice vinegar. Stir.
Divide rice evenly among four bowls. Top with edamame, carrots, avocado, and cucumber. Drizzle everything evenly with soy sauce and rice vinegar mixture. Top with sriracha mayo, along with seaweed snack sheets.

Video

Notes

Note 1: Perfectly ripe mangoes and avocados are game changers for these sushi bowls. To tell if an avocado is ripe, press gently around (not on) the stem, and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose). To tell if a mango is ripe, always judge by feel. Squeeze the mango gently; a ripe mango will give slightly (overripe will squish down) and have a delicious aroma.

Storage: Store leftovers in separate airtight containers in the fridge—keep the rice, veggies, and sauce apart. Assemble fresh bowls when ready to eat.

Nutrition