Simple Vegan Sushi Bowls

If you want vegan sushi but don't want to the hassle of rolling them, then you can make an easy deconstructed sushi bowl! This is especially fast & easy if you have left over rice you need to make something with or if you're looking for something different to serve when company comes over.

Prep Time20

Cook Time5

Total Time25

Servings: servings

Calories: 578kcal

Author: Kim Murphy

Ingredients

2 cups brown rice, dry I prefer brown jasmine because it's a little stickier
2-3 3/4 cups water depends on Instant Pot or Stove Top instructions
1/4 cup rice vinegar unseasoned
1 cup frozen edamame
2 avocados diced
1 medium carrot
1 medium cucumber diced
1/4 cup green onions chopped
1 jalapeno diced (optional, if you like spice)
1-2 sheets nori thinly sliced or crumpled into pieces

Optional Toppings

low sodium soy sauce
black or white sesame seeds
pickled ginger
wasabi
Date Lady Sweet Chili Sauce use code SPBK10 to get 10% off!

Instructions

Rinse brown rice in a fine mesh sieve.
INSTANT POT: Combine the rinsed brown rice, 2 cups water, & 1/4 cup rice vinegar in an Instant Pot. Seal and cook on high pressure for 4 minutes, then let natural release for 10 minutes.
STOVE TOP: Combine the rinsed brown rice, 3 3/4 cups water, and 1/4 cup rice vinegar in a Iarge pot. Bring to a boil, then cover and let simmer on low for 40-50 minutes until all liquid is absorbed. Don't peak until at least 40 minutes. Fluff with a fork when done.
Cook the frozen edamame according to the package. You can steam in the microwave or boil in water on the stove for 3-4 minutes. Drain & set aside.
Dice the cucumber and avocado. Chop the green onions.
Peel & shred the carrot. You can do this in a food processor with a shredding blade or if you don't have a food processor, use a vegetable peeler to create peeled shreds. Alternatively, you can buy the carrots pre-shredded (about 1 cup).
Chop the jalapeno (including seeds), if using.
Using a sharp knife (and a DRY cutting board), slice the nori sheet(s) into small strips. Alternatively, you can tear into small pieces.
Divide the rice between 4 bowls and top with edamame, cucumber, avocado, shredded carrots, green onions, jalapeno (if using), and nori strips. Sprinkle with low sodium soy sauce and sesame seeds. Serve with pickled ginger & wasabi. Enjoy!
You can also create a sushi bar and let everyone choose their own toppings!
Pro tip for wasabi: Whisk a small dollop of wasabi into your soy sauce then pour over your sushi bowl.

Notes

Nutrition facts do not include any of the optional toppings. 1 tablespoon of low sodium soy sauce will add about 500-600 mg of sodium depending on brand, so sprinkle lightly!

Nutrition