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Veggie Sushi Bowls

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Vegetarian Sushi Bowls are a fresh, vibrant mix of sushi rice, creamy avocado, crunchy cucumbers, sweet mango, and edamame, topped with a creamy Sriracha mayo.

Ingredients

Scale
  • 2 cups sushi rice or short-grain rice
  • 2¼ cups water
  • 3 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ¼ teaspoon sesame oil
  • ¼ cup mayonnaise (such as Hellmann’s/Best Foods)
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 tablespoon lime juice
  • 2–3 honey (Ataulfo) mangoes
  • 1 (12-ounce) bag frozen shelled edamame
  • 1 large avocado
  • 2–3 Persian cucumbers
  • 4 large carrots
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar (for soy drizzle)
  • Seaweed snack sheets (optional)

Instructions

  1. Place rice in a fine-mesh strainer and rinse under cold water until water runs clear. Drain, then transfer rice to a medium pot with 2¼ cups water. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let stand, covered, 15 minutes.
  2. In a small bowl, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Microwave 15–20 seconds, stir to dissolve. Once rice is cooked, fold in one-third of the vinegar mixture, then repeat until fully incorporated. Set rice aside.
  3. Bring a pot of 6 cups water to boil with 1 tablespoon salt. Add edamame and cook 2–3 minutes until tender. Drain and toss with a pinch of salt.
  4. In a small bowl, whisk together ¼ teaspoon sesame oil, ¼ cup mayonnaise, 1 tablespoon Sriracha, and 1 tablespoon lime juice. Taste and adjust heat.
  5. Slice cucumbers into thin half-moons. Use a vegetable peeler to make carrot ribbons. Peel and slice or dice avocado. Peel and dice mango into bite-sized pieces.
  6. In another small bowl, whisk ¼ cup soy sauce and 1 tablespoon rice vinegar.
  7. Divide rice evenly among four bowls. Top each with edamame, carrot ribbons, avocado, cucumber, and mango. Drizzle with soy-vinegar mixture and Sriracha mayo. Garnish with seaweed sheets, if desired.

Notes

  • Perfectly ripe mangoes and avocados make a big difference: a ripe avocado yields slightly under gentle pressure around the stem, and a ripe mango gives slightly to the touch and smells sweet.
  • Storage: Store rice, veggies, and sauce separately in airtight containers in the fridge. Assemble bowls fresh when ready to eat.

Nutrition

Keywords: vegetarian sushi bowl, sushi bowl, sriracha mayo, edamame rice bowl

Find it online: https://yumrecipesnow.com/veggie-sushi-bowls/