Vegan Sushi Rice Bowl Recipe
Seasoned sushi rice topped with edamame, crisp veggies, avocado, and nori, finished with a creamy miso tahini sauce and a citrus soy sauce. No rolling required.
Servings 4 bowls
Calories 448kcal
Ingredients
Sushi Rice
- 1 cup sushi rice cooked following package instructions
- 2 ½ tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
Sushi Bowl Toppings
- 2 cups cooked shelled edamame beans
- 1 English cucumber sliced
- 1-2 carrots sliced
- 8-10 radish cut into thin strips like matchsticks
- 1 small bunch scallions cut on a bias
- 1 avocado peeled and sliced
- 1-2 toasted nori sheets crumbled into pieces
- Garnishes: sesame seeds pickled ginger, toasted panko, togarashi, furikake
Miso Tahini Sauce
- 2 tablespoons tahini
- 1 teaspoon white miso paste
- 1 tablespoon rice vinegar
- 1-2 teaspoons low sodium soy sauce or tamari
- 1 teaspoon agave syrup or honey
- ¼ teaspoon toasted sesame oil
- 2-3 tablespoons warm water to thin
Citrus Soy Sauce
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lemon or lime juice yuzu if you have it!
- 2 teaspoons mirin optional, for sweetness
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
Instructions
Sushi Rice
- Cook rice according to package directions. While rice is cooking, place vinegar, salt, and sugar in a pot and heat until salt and sugar are dissolved.
- Pour vinegar mixture over rice while it is still hot and mix well with a wooden spoon. Set aside and allow the rice to cool down slightly.
Make Miso Tahini
- In a small bowl, whisk together the tahini, miso, rice vinegar, soy sauce, agave syrup, and sesame oil. Add warm water, one tablespoon at a time, until the sauce is smooth and pourable. I added about 2 tablespoons.
- Taste and adjust. Add more vinegar for tang, more agave for sweetness, or more miso for umami depth. Makes about 5-6 tablespoons for 1-1½ tablespoons per bowl.
Make Citrus Soy Sauce
- Whisk all the ingredients together in a small bowl.
- Taste and adjust. Add more citrus if you like it brighter, or a touch more mirin for sweetness. Makes about ½ cup for 1-2 tablespoons per bowl.
Assemble Bowls
- Place rice in bowl. Arrange the remaining ingredients on top of the rice.
- Drizzle with sauce(s) and garnish with your choice of garnishes.
Notes
- Sauces: The two sauces complement each other (one creamy, one thin and tangy), but you can use just one.
- Nori: Buy pre-toasted sheets for ease. To toast plain nori, hold a sheet over a gas flame for a few seconds.
- Keeping it vegan: Check furikake labels for fish. Honey can replace the agave if you don't need the bowl to be vegan.
- Gluten-free: Use tamari and skip the panko.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 65g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1302mg | Potassium: 919mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2803IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 4mg
