Friday, November 3, 2023
HomeWhole FoodsVegetarian Sushi Bowls Recipe - Cookie and Kate

Vegetarian Sushi Bowls Recipe – Cookie and Kate


vegetarian sushi bowl close-up

Someplace, within the deep recesses of my kitchen drawers, lies a sushi rolling mat. I’ve used it as soon as, maybe 5 years in the past, throughout my first and final try at rolling sushi at residence. I made some lumpy rolls that day. Sushi is an artwork type, and it’s not an image I can paint.

sushi bowl ingredients

Home made sushi bowls are the reply to my sushi-at-home conundrum. There’s no rolling concerned, which implies they’re a lot simpler to make. You will get fairly artistic along with your components, too, since we’re merely piling them on high relatively than rolling them up. Better of all, these contemporary however hearty bowls preserve me fueled for hours.

how to make vegetarian sushi bowls

These sushi bowls begin off with rice, after all, combined with toasted, crumbled nori (the inexperienced seaweed casing for sushi rolls) and a few vinegar, soy sauce and sweetener. I opted for brown rice relatively than white, which provides extra fiber and a few frivolously nutty taste. Then, I topped the rice with edamame for protein, creamy avocado slices, quick cucumber matchsticks and carrot ribbons, made with my vegetable peeler.

The actual kicker is the spicy mayo sauce drizzled on high, made merely with sriracha stirred into mayonnaise. It transforms the bowl from “tasty well being bowl” to, “I wish to eat this for breakfast, lunch and dinner and I don’t see why not?” territory.

If you happen to admire sushi at eating places and wish to strive a unfastened variation at residence, give this one a a strive. I find it irresistible and hope you do, too!

Watch The way to Make Veggie Sushi Bowls

vegetarian sushi bowls recipe

Extra Contemporary Bowls to Make

If you happen to take pleasure in these sushi bowls, strive these recipes on Cookie and Kate:

Please let me know the way your sushi bowls prove within the feedback. I like listening to from you.

veggie sushi bowl recipe

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Veggie Sushi Bowls

  • Creator: Cookie and Kate
  • Prep Time: 25 minutes
  • Cook dinner Time: 30 minutes
  • Whole Time: 55 minutes
  • Yield: 4 servings 1x
  • Class: Entree
  • Technique: Stovetop
  • Delicacies: Japanese
  • Weight-reduction plan: Vegetarian

5 from 42 critiques

This recipe tastes like vegetarian sushi rolls, however in simplified bowl type! The spicy mayo sauce actually takes it to a different degree. Be at liberty to play with the toppings to make this bowl style like your favourite roll. There are a number of steps concerned, however every one is tremendous easy. Recipe yields 4 sushi bowls, which preserve nicely for leftovers (for greatest outcomes, slice the avocado simply earlier than serving).


Scale

Substances

Rice and seasonings

  • 2 cups short-grain brown rice, rinsed nicely
  • 1 sheet dried nori (about 8″ sq.)
  • 3 tablespoons rice vinegar
  • 1 ½ teaspoons reduced-sodium tamari or soy sauce
  • 1 tablespoon sugar or agave nectar
  • ½ teaspoon salt

Spicy mayo sauce

  • ⅓ cup mayonnaise
  • 1 to 2 tablespoons sriracha or chili-garlic sauce, to style

Every part else

  • 2 cups frozen edamame
  • 2 massive carrots, sliced into ribbons with a vegetable peeler
  • 1 avocado, sliced into lengthy strips
  • 1 small cucumber
  • Advisable garnishes: sesame seeds (ideally black) and pickled ginger

Directions

  1. To cook dinner the rice: Carry a big pot of water to boil. As soon as the water is boiling, pour within the rinsed rice and provides it a stir. Boil the rice for half-hour, then flip off the warmth and drain the rice. Return the rice to the pot and canopy the pot. Let the rice steam for 10 minutes. Take away the lid and fluff the rice with a fork.
  2. To organize the rice seasoning: In a small saucepan over medium warmth, mix the rice vinegar, tamari, sugar and salt. Heat the combination, stirring usually, till the sugar dissolves. Take away from warmth and toss with rice as soon as it’s achieved steaming.
  3. To toast the nori: In a big skillet over medium-low warmth, heat the sheet of nori till it’s grow to be crisp sufficient to crumble simply, flipping midway, about 5 minutes. Take away from warmth and tear it into quarters. Crumble each bit into very small items in your arms over the rice and drop it into the pot. Stir the nori into the rice and set the rice apart to chill.
  4. To cook dinner the edamame: Carry a pot of water to boil, then add the frozen edamame and simmer simply till the beans are warmed by means of, about 5 minutes. Drain and put aside.
  5. To organize the spicy mayo sauce, whisk collectively the mayonnaise and sriracha in a small bowl till nicely blended. Add extra sriracha in case you’d like a spicier sauce.
  6. To organize the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch lengthy items and slice them into matchsticks.
  7. Divide the rice between 4 bowls. Prime with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on high, sprinkle with sesame seeds and serve with pickled ginger on the facet.

Notes

Make it gluten free: You should definitely use gluten-free soy sauce (tamari is usually gluten free, however verify the label to make certain).

▸ Vitamin Data

The data proven is an estimate offered by a web based vitamin calculator. It shouldn’t be thought of an alternative to knowledgeable nutritionist’s recommendation. See our full vitamin disclosure right here.

Did you make this recipe?

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