Dreaming of sushi night but want maximum flavor with minimal fuss? These Veggie Sushi Bowls pack all your favorite sushi bar flavors into a fun, easy-to-assemble dinner the whole family can customize. Hearty brown rice, colorful veggies, and that crave-worthy spicy mayo come together in the happiest, most satisfying bowl.
Why You’ll Love This Recipe
- All the Sushi Flavors—No Rolling: Enjoy classic Japanese-inspired flavors with zero stress over rolling perfect sushi.
- Super Customizable: Build your own healthy bowl with favorite veggies or whatever you have in your fridge.
- Weeknight Friendly: Make-ahead components mean dinner comes together fast, even on the busiest days.
- Crowd Pleasing Color: Rainbow veggies and punchy sauces make these Veggie Sushi Bowls a showstopper at the table.
Ingredients You’ll Need
The magic of Veggie Sushi Bowls is in the harmony of simple ingredients—each one brings its own personality for taste, texture, and gorgeous pops of color. Here’s what makes each bowl shine:
- Short-grain brown rice: Its sticky, tender bite makes it absolutely perfect for catching all the flavors—just like classic sushi rice, but with a nutty, wholesome twist.
- Dried nori sheets: These add that unmistakable ocean-kissed sushi flavor, and once toasted and crumbled, they virtually melt into the rice.
- Rice vinegar: Essential for bright, zingy sushi-style rice—don’t skip it!
- Reduced-sodium tamari or soy sauce: Gives the rice that craveable umami depth without overpowering saltiness.
- Sugar or agave nectar: Balances the tartness of the vinegar for sushi rice that’s full-bodied but not sharp.
- Salt: Just the right amount brings out those sushi rice flavors.
- Mayonnaise: The creamy base for spicy mayo—Japanese Kewpie is amazing if you have it, but any will do.
- Sriracha or chili-garlic sauce: Dial up the heat to your taste and watch that sauce disappear.
- Frozen edamame: Protein-packed and so fun to eat—don’t even thaw before boiling, it’s that simple.
- Carrots: Made into ribbons with a veggie peeler for crunch, color, and a hint of sweetness.
- Avocado: Silkiness in every bite—slice into strips for that classic sushi look.
- Cucumber: Crisp and refreshing, sliced into matchsticks for a satisfying, popsicle-like crunch.
- Sesame seeds & pickled ginger: For the full sushi-shop finishing touch, scatter these on top before serving.
Variations
The best part about Veggie Sushi Bowls? You’re free to play! Swap out, mix and match, and make each bowl truly your own based on what’s in season, your preferences, or what’s in your fridge tonight.
- Add Protein: Top your bowls with baked tofu, crispy tempeh, or even pan-seared mushrooms for extra staying power.
- Swap the Rice: Try sushi rice, jasmine rice, or even quinoa if you’d like something different or gluten-free.
- More Veggies: Radishes, bell peppers, shelled edamame, or blanched asparagus spears will amp up the crunch and color.
- Go Vegan: Use vegan mayo (even sriracha vegan mayo in a pinch!) and agave instead of sugar for a fully plant-based bowl.
- Flavorful Sauces: Drizzle with unagi sauce, tamari, or a ponzu-style citrus dressing if you want a different flavor profile.
How to Make Veggie Sushi Bowls
Step 1: Cook the Rice
Bring a big pot of water to a rolling boil, then add your well-rinsed short-grain brown rice. Give it a quick stir and let it bubble away for 30 minutes. Once it’s perfectly tender, drain it, return it to the pot, and cover. That 10-minute steam is the secret to irresistibly fluffy, sticky rice—don’t skip it!
Step 2: Make Sushi Rice Seasoning
While the rice steams, create your sushi rice magic: gently warm rice vinegar, soy sauce, sugar (or agave), and salt in a small saucepan, stirring until the sugar dissolves. Toss this tangy, sweet mix with your warm rice and inhale—the aroma is pure sushi shop nostalgia!
Step 3: Toast and Add the Nori
Heat a nori sheet in a skillet over medium-low until it turns fragrant and crisp—just a few minutes per side does the trick. Crumble it over your rice so every bite gets that savory, ocean-y essence. Stir, and let the rice cool while you prep the toppings.
Step 4: Prep the Toppings
Bring a small pot of water to a boil, toss in frozen edamame, and cook just until heated through—about 5 minutes. For the carrots, swipe a vegetable peeler down the length for paper-thin ribbons. Slice cucumber into matchsticks and avocado into long, elegant strips. Each veggie adds color, crunch, and charm.
Step 5: Make Spicy Mayo Sauce
In a small bowl, whisk together mayonnaise and sriracha until creamy and smooth. Taste and add more sriracha for extra zing—there’s no wrong amount when it comes to spicy sauce happiness!
Step 6: Assemble the Veggie Sushi Bowls
Spoon rice into bowls, then go wild with toppings: snuggle in the edamame, carrot ribbons, avocado, and cucumber. Drizzle with spicy mayo, sprinkle on sesame seeds, and don’t forget a little pile of pickled ginger for zing. Dig in—each bite is bright and joyful!
Pro Tips for Making Veggie Sushi Bowls
- Rice Texture Perfection: Boiling brown rice like pasta and giving it a covered steam at the end keeps it fluffy and just “clingy” enough for that classic sushi texture.
- Nori Magic: Toasting nori brings out its best flavor and makes it crumble beautifully—don’t be shy, really crisp it up before adding to the rice.
- Kid-Friendly Assembly: Set out all the toppings and let everyone build their own bowl—great for picky eaters and little helpers in the kitchen!
- Advance Meal Prep: You can cook the rice, prep all toppings, and even make the mayo ahead—assembly is all that’s left when hunger strikes.
How to Serve Veggie Sushi Bowls
Garnishes
Finish your Veggie Sushi Bowls with a sprinkle of black sesame seeds for crunch and visual pop. A little pile of pickled ginger on the side is so refreshing, and if you’re feeling extra-fancy, a drizzle of extra sriracha or a few nori strips will have your bowl restaurant-ready in seconds.
Side Dishes
Pair with a bowl of miso soup, edamame sprinkled with sea salt, or a crisp Asian cucumber salad. These sides keep the sushi night theme going and make your meal feel extra complete—don’t forget some green tea for the true Japanese-style vibe.
Creative Ways to Present
Serve Veggie Sushi Bowls DIY-style at parties, letting guests assemble their own color-packed creations. For special occasions, arrange the toppings in bright stripes or circles for a “rainbow sushi” effect. Or use pretty dipping bowls for the spicy mayo—everyone loves a customizable drizzle!
Make Ahead and Storage
Storing Leftovers
Veggie Sushi Bowls are amazing for meal prep! Store each component separately in airtight containers, and they’ll keep their flavor and texture for up to 3 days. Assembled bowls are best enjoyed fresh, especially with avocado.
Freezing
The individual components (like rice and edamame) can be frozen, but cucumbers, carrots, and especially avocado don’t freeze well. For best results, freeze only the rice (cool completely first) and add fresh veggies before serving.
Reheating
Gently rewarm rice in the microwave with a splash of water—cover with a damp paper towel to keep it moist. Bring everything else to room temperature before assembling your bowls for the freshest texture.
FAQs
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Can I use white sushi rice instead of brown rice in Veggie Sushi Bowls?
Absolutely! White sushi rice is classic and will make your bowls extra sticky and authentic. Simply follow package directions for cooking times, season as you would the brown rice, and proceed with the recipe.
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How spicy is the mayo sauce, and can I make it mild?
The spicy mayo is as fiery or as mellow as you like—start with 1 tablespoon sriracha and taste before adding more. For a milder version, cut the sriracha down to just a teaspoon or replace it with ketchup or sweet chili sauce.
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Can I make Veggie Sushi Bowls ahead for lunches?
Definitely! Prep all the parts (cooked rice, chopped veggies, sauce) in advance and assemble just before eating. Add avocado and crunchy toppings right before serving to keep everything fresh and vibrant.
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What other vegetables can I use in these sushi bowls?
Get creative—try radishes, matchstick bell peppers, thinly sliced red cabbage, snap peas, or even mango for a sweet, tropical spin! Anything crisp and colorful will complement the seasoned rice and sauces beautifully.
Final Thoughts
No sushi mat? No problem. Veggie Sushi Bowls bring all the delight of sushi night into a single, colorful bowl—no rolling required. If you’re ready for a cozy, customizable meal that wows on weeknights or special occasions, this recipe’s got you covered. Gather your favorite veggies, whip up that spicy mayo, and dive in—your next favorite dinner awaits!
Print
Veggie Sushi Bowls Recipe
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing, Boiling, Steaming
- Cuisine: Asian
- Diet: Vegetarian
Description
These Veggie Sushi Bowls are a deconstructed version of sushi, featuring flavorful seasoned rice topped with edamame, carrots, avocado, and cucumber, finished with a spicy mayo sauce. A delightful and colorful dish that’s easy to customize!
Ingredients
Rice and seasonings
- 2 cups short-grain brown rice, rinsed well
- 1 sheet dried nori (about 8″ square)
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1 tablespoon sugar or agave nectar
- 1/2 teaspoon salt
Spicy mayo sauce
- 1/3 cup mayonnaise
- 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
Everything else
- 2 cups frozen edamame
- 2 large carrots, sliced into ribbons with a vegetable peeler
- 1 avocado, sliced into long strips
- 1 small cucumber
- Recommended garnishes: sesame seeds (preferably black) and pickled ginger
Instructions
- To cook the rice: Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
- To prepare the rice seasoning: In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar, and salt. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with rice once it’s done steaming.
- To toast the nori: In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway, about 5 minutes. Remove from heat and tear it into quarters. Crumble each piece into very small pieces in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
- To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer just until the beans are warmed through, about 5 minutes. Drain and set aside.
- To prepare the spicy mayo sauce: Whisk together the mayonnaise and sriracha in a small bowl until well blended. Add more sriracha if you’d like a spicier sauce.
- To prepare 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 long pieces and slice them into matchsticks.
- Divide the rice between four bowls. Top with edamame, carrots, avocado, and cucumber. Drizzle chili-mayo sauce on top, sprinkle with sesame seeds, and serve with pickled ginger on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 480 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
