Vegetable Sushi Roll in a Bowl

If there’s one food I’m dying to eat post-baby, it’s sushi (so original, I know!)

In the meantime, hello, Vegetable Sushi Roll in a Bowl!

Aka, all the ingredients of a sushi roll piled high in a bowl — minus the raw seafood. I am LOVING this easy sushi swap that’s fresh, healthy, and easily made at home.

Vegetable Sushi Roll in a Bowl

Vegetable Roll in a Bowl starts with a base of sticky sushi rice piled high with creamy avocado, crunchy carrot, cool cucumber, and crisp nori.

Nori, or toasted seaweed, is what makes this bowl of food taste like a “sushi roll in a bowl”, vs rice topped with raw vegetables. It’s a must!

This recipe is easily adaptable to include your favorite sushi roll ingredients, so use your imagination. Add imitation crab if you don’t need to worry about gluten for a California Roll flavor, or even cooked and chilled shrimp if you want to make each bowl have a little more staying power.

I drizzle my bowl with gluten-free Tamari then sprinkle with sesame seeds, and honest to goodness it tastes exactly like a sushi roll, without all the work.

How to Make this Recipe

Start by cooking the sushi rice. I recommend you follow the directions on your bag of rice for the best results, paying particular attention to the step where you rinse the rise under cold running water until the water runs clear.

• Note: you will need to add sugar and rice vinegar to the cooked rice, so be sure to have those on hand. Again, the bag will have instructions!

Set the sushi rice aside to cool (I like it warm for this dish,) then prep the sushi roll toppings. For the vegetable roll route peel, seed and chop 1 cucumber, cut 1 carrot into matchsticks, slice 1 avocado, and cut seaweed snacks/nori into matchsticks.

Nori has become an incredibly popular snack and is available in all grocery stores and even gas stations. It’s just toasted seaweed and, like I said, is a must for making this dish taste like a sushi roll in a bowl vs a bowl of rice and raw vegetables!

If for some reason you can’t find the little snack packs, you can get the full size sheets of nori, typically found in the Asian Foods aisle, and slice those up.

Last stop, assembly!

Scoop the rice into bowls, top with the vegetables, then drizzle with gluten-free Tamari (or soy sauce if not GF). Sprinkle with sesame seeds to really get the sushi roll flavor, then DEVOUR. Enjoy every bite of this fabulous, easy Vegetable Sushi Roll in a Bowl!

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Vegetable Sushi Roll in a Bowl

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by Kristin Porter

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

GFGluten FreeDFDairy FreeVMeatlessEFEgg FreeLFLow Fat

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Vegetable Sushi Roll in a Bowl is a quick, gluten free recipe that tastes just like a vegetable sushi roll — without all the work!

Ingredients

• 1 cup short grain sushi rice, see notes
• 1 avocado, sliced
• 1 cucumber, peeled, seeded and chopped
• 1 carrot, cut into matchsticks
• .17 oz nori/seaweed snacks, cut into matchsticks
• gluten free reduced-sodium Tamari, or soy sauce if not GF
• sesame seeds, for garnish

Directions 

• Follow directions on the package of rice, including seasoning it with rice vinegar and sugar to create sushi rice. Set aside to cool slightly.
• Scoop warm rice into bowls then top with avocado, cucumber, carrot, and nori. Drizzle with Tamari then sprinkle with sesame seeds and serve.

Notes

• Add crab or cooked shrimp for a little more protein!
• I like Lundberg sushi rice — again, be sure you have sugar and rice vinegar on hand for turning the cooked rice into sushi rice.

Nutrition

Calories: 267kcal, Carbohydrates: 45g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 19mg, Potassium: 434mg, Fiber: 6g, Sugar: 2g, Vitamin A: 2738IU, Vitamin C: 9mg, Calcium: 27mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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