Vegetarian Sushi Grain Bowl
Elevate your meal game with this vibrant and easy-to-make Vegetarian Sushi Grain Bowl! Packed with fresh veggies, creamy avocado, and a savory soy dressing, this customizable bowl offers all the flavors of sushi without the fuss. Perfect for a quick, healthy lunch or dinner, this recipe is a must-try for sushi lovers and health-conscious eaters alike. Discover more clean eating and plant-based recipes on Satisfy Your Cravings and turn your kitchen into a sushi haven!
Equipment
- Medium Pot: To cook the rice or grain of your choice.
- Cutting Board: For chopping vegetables and slicing avocado.
- Sharp Knife: Essential for cutting vegetables, avocado, and nori strips.
- Vegetable Peeler: Helpful for julienning the carrots.
- Mixing Bowl: To mix and toss the dressing ingredients.
- Small Whisk or Fork: For whisking the dressing.
- Serving Bowls: To assemble and serve the sushi grain bowls.
Ingredients
- 1 Cup Cooked brown rice (or any grain of your choice like quinoa or sushi rice)
- 1/2 Cucumber, thinly sliced
- 1 Carrot, julienned
- 1 Avocado, sliced
- 1/2 Cup Edamame, shelled and cooked
- 1 Sheet nori, cut into thin strips
- 1/4 Cup Pickled ginger
- 2 Tbsp Soy sauce (or tamari for gluten-free)
- 1 Tbsp Rice vinegar
- 1 Tbsp Sesame oil
- 1 Tsp Sesame seeds
- 1/2 Cup Shredded red cabbage (optional for extra crunch and color)
- 1/4 Cup Sliced radishes (optional for added freshness)
- Wasabi and sriracha (optional for a kick of heat)
Instructions
- Prepare the Base:Start by cooking your grain of choice according to package instructions. Brown rice or quinoa adds a nutty flavor and chewy texture, but if you’re craving a more authentic sushi experience, opt for sushi rice.Once cooked, allow the grain to cool slightly before assembling the bowl.
- Assemble the Bowl:In a large bowl, layer the cooked grain as the base.Arrange the cucumber, carrot, avocado, edamame, nori strips, and pickled ginger on top in a visually pleasing way. Feel free to get creative with the presentation!
- Make the Dressing:In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Drizzle the dressing over the assembled ingredients.Sprinkle with sesame seeds for an added nutty flavor and garnish with shredded red cabbage and sliced radishes if using.
- Final Touches:If you like a bit of heat, add a dollop of wasabi or a drizzle of Sriracha to your bowl.Serve immediately, or store in the fridge for up to 24 hours for a ready-to-eat meal.