Summer is the time to spend a lot of time outdoors with your friends and family and this Sushi Bowl recipe is perfect for this hot season. It does not involve rolling sushi rice in nori but gives you all the flavors of traditional vegetarian sushi in salad form. I could eat this EVERY NIGHT of the summer!
This post was originally published on June 2012. I updated the pictures and added video on my YouTube Channel.
Sushi bowls are basically deconstructed sushi rolls. They’re healthy and quick to make. I love them because they are easy enough for everyday but delicious enough for company! You can prep the ingredients beforehand and set up a Sushi bowl bar. It’s a great way to enjoy the sushi experience at home without all the fuss.
A long time back I read Trevor Corson’s book, ‘The story of sushi: An unlikely saga of raw fish and rice’. It reveals everything from the history and culture behind this healthy food source from Japan, and its journey to the western world and the struggle of students to perfect the art of sushi. There was so much information interwoven in the book that I felt that I should reread it. I never knew that sushi originally comes from China, not Japan and it started out as a way of preserving fish in rice or making. And also, that making sushi in Japan is just a man’s world. There were so many more eye-opening facts that sushi lovers out there would not even be aware of.
Now, if you are in a mood to eat sushi but do not want to leave the house or order take out then give this recipe a go. You can also use cauliflower rice in place of brown rice to make it low carb. This is such a versatile recipe that can be altered to fit any diet! If you are not vegan you can also top it with chipotle mayo.
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This Vegan sushi bowl is easier than rolling your own sushi, and just as tasty.
Ingredients
- 1 cup brown basmati rice
- 2 cups water
- 1/2 tsp salt (optional)
- 1 tsp oil (optional)
- 1 cup shelled edamame, cooked as per package directions
- 1 cup shredded carrot
- 1 avocado, pitted and thinly sliced
- 1 cup boiled sliced sweet potato
- 2 cukes, thinly sliced
- 1 tbsp sesame seeds, toasted
- 2 green onion, thinly sliced
- 2 tbsp pickled ginger, thinly shredded (optional)
- 3 roasted seaweed (3"x2")*, cut thinly
- 1/4 cup grated beet
- 2 tbsp tamari (Gf soy sauce)
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp granulated sugar
- 2 tsp wasabi paste (more if you can handle)
- 1/2 tsp ginger powder
- 1 tsp red chili flakes
- *Roasted seaweed comes in snack packs. Its crunchy thin sheets and vegan
Instructions
- Place brown rice, salt, oil (if using) and water in a saucepan. Bring to boil, reduce heat and cook covered until tender and done. Remove from heat and cool to room temperature. Prepare all your vegetables.
- In a small bowl, stir wasabi, sesame oil, rice vinegar, ginger powder, sugar and tamari. add red pepper flakes. Set aside.
- Put brown rice in a wide serving bowl. Top with small portions of prepared vegetables.
- Sprinkle sesame seeds. Cut roasted seaweed into strips or break into small pieces. Add it to the salad bowl.
- Drizzle dressing and serve asap.
- If you are not vegan or dairy-free you can also drizzle some any chipotle like dressing.
I’m bringing this vegan Sushi Bowl to Angie’s Linky party Fiesta Friday. Co-hosted by Not so creative cook.
anne
China ?! Interesting ! That dish looks colorful and delicious ! Been planning to make some sushi but still looking around for some mirin 😛 ;D
Nami | Just One Cookbook
As far as I know, the original version of sushi (the one came from China) is actually different from current sushi that everyone eats nowadays. In China or Southeast Asia, the fish was prepared to be fermented by putting together with fermented rice or something like that. It’s like very old style of sushi that we can’t find it nowadays. Current sushi is called Edomae sushi because it was created in tokyo (Edo) in 1800. It took some time to become contemporary version of sushi and sushi is only about 200 years old. I’d love to read this book! Your version of sushi looks very healthy. 🙂
Balvinder Ubi
You are also right Nami, I did check the history of Edomae before writing this. You should read the book, the story revolves around a group of students studying in California Sushi Academy.
Shirley Tay
I enjoy visiting Japanese restaurants & my son is a sucker for Sushi. It’s interesting to see your salad & read about Nami’s comments on Sushi.
Viviane Bauquet Farre
Very interesting combination of media. The ingredients are fabulous and overall I think the dish is quite appealing. Wonderful work!
Soni
Wow I love Sushi!!Your salad version is great!And effortless as well :)Will be trying this for sure Neetu 🙂
Alida
This is healthy and very tasty. Well done!
Claudia
We are still figuring out sushi! Love this easy to assemble salad with the basic sushi ingredients – so creative – so packed with flavor.
Navaneetham Krishnan
Japanese restaurants can be found almost in any corner over here. You get the upper end restaurants as well as some within affordable price. We normally go for the sashimi cuts and teppanyanki. Since we rice very often at home, we seldom pick sushi but we do love vegetarian food because it does wonders as a change to our system.
I like this vegetarian sushi salad and with avocado, carrots and pickled ginger, its a lovely combination.
Kiri W.
What an interesting twist on sushi! 🙂 Love it – vegetarian sushi is always one of my favorites, why not in salad form?
(And sorry for the long absence, I was traveling/graduating)
Swathi Iyer
I always thought sushi originated in Japan. During my stay in Japan I always seen people line up for best sushi places. Your vegetarian sushi salad looks delicious. Love the idea of veggie.I make onigri with rice.
mireia badia
LOVELY!
Suzi
You know that I am loving this one Balvinder, all my favorite ingredients. Vegetarian sushi, I love it. Have a great day, my friend.
Gabriela Steve
Looks yummy! We love sushi and will have try this this recipe:)
Kitchen Belleicious
i am a sucker for avocados and edamame! They sound delish in this salad along with the sushi! Love it
Cucina49
I’m not sure if my prior comment went through–sorry if this is a duplicate! This salad looks amazing, and vegetarian sushi is totally underrated. This is perfect for summer!
Jennifer (Delicieux)
Wow, that sounds like one interesting book. I never knew sushi came from China. I love your twist on sushi. It looks deliciously healthy too!
Guru Uru
This is one of the coolest ideas ever – I am in love with anything sushi 😀
Cheers
Choc Chip Uru
Gayathri NG
Its new to me looking delicious n healthy salad…
Tina Bk
Whoa, how great is this dish…fresh veggies and a delicious dressing. Very creative making a vegetarian sushi. Wish I could have been there to enjoy this meal. I am sure I would have left happy and satisfied. Delicious post!
Cheap Ethnic Eatz
Very cool learning all the facts about sushi, sounds like great book. Next time I am in Vancouver will have to check out this gem. And that is a lovely salad. Love the edemame.
vrinda
Lvely salad with gr8 ingredients..
Maureen @ Orgasmic Chef
Gosh this sounds good!!
Eri
Hello Balvinder, what an amazing salad is this, I just love sushi and I can imagine the flavors.
Soon to make!
Have a great day my friend!
Indulge
Just Started getting used to brown rice, Sushi flavors are still on my to try list. Bookmarked it, when I am a bit friendly with the tastes will try it out.
Love Ash.
Tina (PinayInTexas)
This looks so deliciously refreshing! I love sushi! I never knew that it originated from China…thanks for that info, Balvinder!
Jennifer
So unusual. Your blog is filled with unusual recipes.
Baker Street
YUM! I love your take on this recipe! Thanks for sharing all that info. 🙂
Lizzy
Oh, this sushi salad looks fantastic! The first sushi I ever tried was in Vancouver when I was a teen 🙂
marcela
I love this idea!….I love Sushi and Gimbap which is the Korean version of Sushi….I make lots of Gimbap at home because we love kimchi….I will give this Sushi bowl a try!….I hope you had a great Canada Day!!…..Abrazotes, Marcela
Balvinder
Thank you Marcela!
We love this recipe and I make it quite often.
Yes, we had wonderful time celebrating Canada day with our long time friends. They came to Canada same time we came. Hugs to you as well.
angiesrecipes
I like avocado and edamame…this looks healthful and tasty, esp. for someone who enjoys lots of veggies.
Judee
It looks beautiful and perfect for a summer meal. Such an interesting idea!
Velva
I love the idea of a deconstructed sushi. I love the ingredients of good sushi but, sometimes have difficulty with the taste of the seaweed. This is a great to enjoy! Thanks for the inspiration.
Velva
Judee
I cam back to take a 2nd look at the ingredients so I try to make it tomorrow night. I also like your suggestion to use cauliflower rice. thanks and again it looks so delicious and pretty !
Carol
Since you don’t have raw fish in it I could try this. It looks great