A vibrant, deconstructed sushi experience served in a bowl, combining fluffy seasoned rice, crisp vegetables, and savory toppings for a nutritious meal that is as beautiful as it is delicious.

Why You’ll Love This Recipe

Quick and Easy: Ready in under an hour, this recipe streamlines traditional sushi into a fuss-free bowl.
Customizable: Swap in your favourite vegetables or proteins to suit any dietary preference.
Nutritious: Packed with fresh produce, healthy fats from avocado, and plant-based protein from edamame.
Visually Appealing: A rainbow of colours makes each serving Instagram-worthy.
Meal-Prep Friendly: Components can be made ahead for grab-and-go lunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Rice
- Sushi rice
- Rice vinegar
- Sugar
- Salt
Vegetable Toppings
- Cucumber, thinly sliced
- Carrot, julienned
- Avocado, sliced
- Red cabbage, shredded
- Edamame, shelled and cooked
Sauces & Garnishes
- Soy sauce or tamari
- Sesame oil
- Pickled ginger
- Nori sheets, cut into thin strips
- Sesame seeds (white and/or black)
- Sriracha or chili mayonnaise (optional)

Directions

Cook the Rice: Rinse 2 cups sushi rice under cold water until the water runs clear. Combine with 2¼ cups water in a saucepan, bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let rest, covered, for 10 minutes.
Season the Rice: In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Gently fold into the cooked rice, then let cool to room temperature.
Prepare the Vegetables: While the rice cooks, slice cucumber, julienne carrot, shred cabbage, and slice avocado. Cook and drain 1 cup shelled edamame.
Assemble the Bowls: Divide the seasoned rice among four bowls. Arrange the cucumber, carrot, avocado, cabbage, and edamame in sections on top of the rice.
Add Sauces & Garnishes: Drizzle with soy sauce and a few drops of sesame oil. Scatter nori strips and sesame seeds over each bowl. Serve with pickled ginger and optional sriracha or chili mayonnaise on the side.

Servings and Timing

Servings: 4 bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Spicy Tuna Style: Add diced sashimi-grade tuna tossed with sriracha and sesame oil.
Tofu Upgrade: Pan-fry cubes of extra-firm tofu in soy sauce and sesame oil for added protein.
Mango Twist: Replace avocado with fresh mango slices for a sweet-savory contrast.
Grain Swap: Use brown rice or quinoa for higher fibre content.
Vegan Mayo Drizzle: Blend vegan mayonnaise with lime juice and sriracha for a creamy sauce.

Storage/Reheating

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days. Keep rice and avocado apart to prevent sogginess and browning.
Reheating: Warm the rice gently in the microwave (covered) for 1–2 minutes. Add the fresh vegetables and toppings just before serving. Do not reheat avocado or cabbage.

FAQs

What kind of rice is best for sushi bowls?

Short-grained sushi rice yields the proper sticky texture. Rinse thoroughly before cooking to remove excess starch.

Can I make this recipe gluten-free?

Yes. Use gluten-free tamari instead of soy sauce, and ensure any sriracha or mayonnaise is certified gluten-free.

How do I keep avocado from browning?

Toss avocado slices in a little lime or lemon juice immediately after cutting, and store refrigerated until assembly.

Is it safe to use raw fish in sushi bowls?

If you wish to include raw fish, purchase “sushi-grade” or sashimi-grade fish from a reputable supplier and consume promptly.

Can I prep these bowls for meal prep?

Yes. Cook and season the rice and chop vegetables up to 3 days in advance. Assemble bowls just before eating.

What can I substitute for edamame?

Shelled peas or steamed green beans work as alternatives, though they offer a slightly different flavour profile.

How spicy is the optional chili mayonnaise?

Adjust the amount of sriracha to control heat. For a milder version, use less sriracha or opt for a milder chili sauce.

Can I freeze any part of these bowls?

It’s not recommended; the fresh vegetables and avocado do not freeze well. Rice can be frozen separately for up to one month.

How do I make sushi rice without a rice cooker?

Follow the stovetop method: combine rice and water in a heavy-bottomed pot, bring to a boil, reduce heat to low, cover, and cook undisturbed for 18 minutes.

What other proteins pair well in veggie sushi bowls?

Grilled shrimp, crab sticks, smoked salmon, or garlic-soy marinated tempeh all make excellent additions.

Conclusion

Veggie Sushi Bowls offer all the taste and texture of traditional sushi in a simplified, customizable format. Perfect for busy weeknights, meal prep, or a light lunch, these bowls are sure to become a staple in your kitchen. Enjoy the freshness of the vegetables, the tang of seasoned rice, and the satisfying crunch of your favorite garnishes—no rolling mat required.