*REVAMPED!* 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 the kids, the raspberries make this dish fun. 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.

For me, it’s the sushi sauce and oil-free sriracha mayo. That combo makes these sushi bowls taste like the expensive gourmet rolls I loved getting at Japanese restaurants. There are so many possibilities here. Let me know in the comments what you came up with!

vegan sushi

Veggie Sushi Bowls

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Total Time: 45 minutes
Servings: 4

What you’ll need

  • 2 bell peppers, various colors, diced
  • 1 seedless cucumber, chopped
  • 2 avocados, diced
  • 1 cup carrots, diced or matchstick
  • 3 cups brown rice, uncooked
  • seasoned rice vinegar, to taste
  • low-sodium soy sauce, to taste

Optional Toppings

How you’ll do it

  • Cook brown rice in rice cooker, Instant Pot, or on stovetop according to directions for your preferred method.
  • While rice is cooking, prep vegetables if you haven't already.
  • 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 desired toppings. Add soy sauce to taste and stir in.
  • 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 kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

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