Veggie Sushi Bowls

Easy, healthy and delicious — the trifecta. Sushi bowls are a common occurrence in the Davis house. Even Ryan’s carnivorous friends in the neighborhood love these! For us, the secret ingredient is the raspberries. They bring in the sweetness to balance the savory and jack up the kid-friendliness of this dish. We’ve even done these with strawberries in a pinch when raspberries weren’t available.

vegan sushi bowl

Veggie Sushi Bowls

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Total Time: 45 minutes
Servings: 4
Author: KevCooksPlants

What you’ll need

  • 2 bell peppers, diced (various colors)
  • seedless cucumber, chopped
  • avocados, diced
  • 8  oz fresh raspberries, whole
  • 1 cup matchstick carrots, whole
  • 3 cups brown rice, uncooked
  • rice vinegar, to taste
  • low-sodium soy sauce, to taste
  • wasabi, optional
  • pickled ginger, optional
  • sriracha, to taste

How you’ll do it

  • Cook brown rice in rice cooker, Instant Pot, or on stovetop according to directions for your preferred method.
  • When rice is finished cooking, stir in rice vinegar a splash at a time, tasting rice until it's got a sweet tartness throughout, similar to sushi rice.
  • Scoop about 3/4 cup of rice into each bowl and top with cucumber, peppers, carrots, avocados, and raspberries. Add soy sauce to taste and stir in. Add ginger, wasabi, and Sriracha to taste if using.
  • Grab your chopsticks and enjoy!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).


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