Vegetable Sushi Bowls

This post is given you by Sir Kensington’s.

Someplace, in the deep recesses of my kitchen area drawers, lies a sushi rolling mat. I have actually utilized it as soon as, about 5 years earlier, throughout my very first and last effort at rolling sushi in your home. I made some bumpy rolls that day and considered sushi rolls to be far excessive work to make in your home.

To purchase vegetarian sushi at dining establishments (when it’s not on delighted hour), however, is to invest method excessive cash on rice and cucumber. I absolutely value the ability included after my own venture, however when do I wish to invest 10 dollars on rice and cucumber? Extremely seldom. Veeerrrrrry seldom undoubtedly.

nori and sriracha mayonnaise

Homemade sushi bowls are the response to my sushi problem. There’s no rolling included, which implies they’re a lot easier to make. You can get more imaginative with garnishes, too, considering that you aren’t restricted to alternatives that roll up well. Most importantly, these fresh however hearty bowls keep me sustained for hours.

nori with rice and mayonnaise

These sushi bowls start with rice, naturally, combined with toasted, collapsed nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I went with wild rice, which belongs to the reason that these bowls fill me up. Then, I topped the rice with edamame for protein, velvety avocado pieces, brief cucumber matchsticks and carrot ribbons, made with my veggie peeler.

The genuine kicker is the spicy mayo sauce sprinkled on top, made with Sir Kensington’s mayo and some sriracha. It changes the bowl from “delicious health bowl” to, “I wish to consume this for breakfast, lunch and supper and oh guy I can since it’s healthy” area.

Sir Kensington’s mayo uses a completely velvety, tasty base, and I rest simple understanding that it’s made from free-range eggs and non-GMO sunflower oil. Mayo is truly simply egg yolk whipped with oil and a splash of vinegar, so you can taste the distinction in Sir Kensington’s mayo. It’s absolutely an exceptional item, and how charming is that container?! You can purchase Sir Kensington’s mayo (and catsup and mustard!) on their site or at your regional Whole Foods.

carrot ribbons

sushi bowl ingredients

vegetarian sushi bowl recipe

Homemade sushi bowl with spicy mayo sauce

Vegetable Sushi Bowls

  • Author: Cookie and Kate
  • Preparation Time: 25 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 55 minutes
  • Yield: 4 portions 1 x
  • Classification: Meal
  • Technique: Stovetop
  • Food: Japanese

5 from 39 evaluations

This dish tastes like veggie sushi rolls, however in streamlined bowl kind! The spicy mayo sauce truly takes it to another level. Do not hesitate to have fun with the garnishes to make this bowl taste like your preferred roll. There are a couple of actions included, however every one is extremely simple. Dish yields 4 sushi bowls, which keep well for leftovers (for finest outcomes, slice the avocado prior to serving).


Rice and flavorings

  • 2 cups brown short-grain rice, washed well
  • 1 (8 by 8-inch) sheet dried nori
  • 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 Sir Kensington’s mayo
  • 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste

Whatever else

  • 2 cups frozen edamame, ideally natural
  • 2 big carrots, sliced into ribbons with a veggie peeler
  • 1 avocado, sliced into long strips
  • 1 little cucumber
  • Suggested garnishes: sesame seeds (ideally black) and marinaded ginger


  1. To prepare the rice: Bring a big pot of water to boil. When the water is boiling, gather the rinsed rice and provide it a stir. Boil the rice for thirty minutes, then switch off the heat and drain pipes the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Eliminate the cover and fluff the rice with a fork.
  2. To prepare the rice flavoring: In a little pan over medium heat, integrate the rice vinegar, tamari, sugar and salt. Warm the mix, stirring typically, up until the sugar liquifies. Eliminate from heat and toss with rice once it’s done steaming.
  3. To toast the nori: In a big frying pan over medium-low heat, warm the sheet of nori up until it’s ended up being crisp enough to fall apart quickly, turning midway, about 5 minutes. Eliminate from heat and tear it into quarters. Collapse each piece into really little pieces in your turn over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside to cool.
  4. To prepare the edamame: Bring a pot of water to boil, then include the frozen edamame and simmer simply up until the beans are warmed through, about 5 minutes. Drain pipes and reserve.
  5. To prepare the spicy mayo sauce, blend together the mayo and sriracha in a little bowl up until well combined. Include more sriracha if you ‘d like a spicier sauce.
  6. To prepare the cucumber, slice it in half lengthwise. Utilize a spoon to dig the seeds and discard them. Then slice the halves into 2-inch long pieces and slice them into matchsticks.
  7. Divide the rice in between 4 bowls. Leading with edamame, carrots, avocado and cucumber. Drizzle chili-mayo sauce on top, spray with sesame seeds and serve with marinaded ginger on the side.


Make it gluten totally free: Make certain to utilize gluten-free soy sauce (tamari is usually gluten totally free, however inspect the label to be sure).

▸ Nutrition Details

The info revealed is a quote supplied by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

This post was produced in collaboration with Sir Kensington’s and I got payment for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!

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