Rainbow Vegetable Sushi Bowl
Prep
25m
Cook
20m
Total
45m
Serves
2
Cal
450
“Dive into a vibrant bowl of plant-based goodness that's as beautiful to look at as it is delicious to eat!”
Dive into a vibrant bowl of plant-based goodness that's as beautiful to look at as it is delicious to eat! Inspired by Asian flavors, this easy-to-make rainbow vegetable sushi bowl comes together with just a handful of ingredients and yields 2 cozy servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 45 minutes (25 min prep, 20 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
- 2
While the rice cooks, prepare the sushi vinegar dressing: In a small bowl, whisk together the rice vinegar, maple syrup, and salt until dissolved.
- 3
Once the rice is cooked, transfer it to a shallow bowl or baking sheet to cool slightly. Gently fold in the sushi vinegar dressing. Allow the rice to cool to room temperature, fanning it occasionally if desired.
- 4
Prepare your vegetables: thinly slice or julienne the cucumber, carrot, red bell pepper, and yellow bell pepper. Slice the avocado.
- 5
For the spicy mayo (optional): In a small bowl, combine vegan mayonnaise and sriracha. Mix well.
- 6
To assemble the bowls: Divide the cooled sushi rice between two serving bowls. Artfully arrange the cucumber, carrot, red bell pepper, yellow bell pepper, avocado, and edamame over the rice.
- 7
Top with strips or squares of nori. Drizzle with spicy mayo (if using) and sprinkle with black sesame seeds.
- 8
Serve immediately with a side of soy sauce or tamari and pickled ginger, if desired. Enjoy your colorful and delicious Rainbow Vegetable Sushi Bowl!
Pro Tips
High in fiber at 9g per serving, this dish will keep you full and satisfied for hours.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
This recipe is portioned for 2. Double it if you want leftovers for meal prep throughout the week.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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