This Vegetarian Sushi Bowl recipe is packed with flavor and incredibly versatile. A delightful creation that brings together vibrant flavors in a colorful and nourishing way. Packed with an array of fresh and wholesome ingredients, this bowl is a vegetarian’s dream come true. From the perfectly cooked sushi rice to the tangy pickled vegetables and the creamy dressing, every bite is a burst of flavor and texture. Whether you’re a sushi lover or simply seeking a new and exciting dish to add to your repertoire, this Japanese-inspired rice bowl will surely satisfy your cravings. Join me as we embark on a culinary journey and discover the joy of indulging in a veggie-packed sushi bowl that’s as pleasing to the eyes as it is to the taste buds. Let’s dive into this mouthwatering adventure together!
Ingredients for a Vegetarian Sushi Bowl
- Baby Lettuce (Spring Greens): Baby lettuce adds a fresh and crisp element to the vegetarian sushi bowl. Its tender leaves provide a delicate texture and a subtle hint of bitterness, balancing the other flavors in the bowl.
- Sushi Rice: Sushi rice is the foundation of any sushi dish, including the vegetarian sushi bowl. Its sticky texture and slightly sweet flavor help hold the ingredients together and provide an authentic sushi experience.
- Eggs: Eggs are a versatile ingredient that can be used in various ways in a vegetarian sushi bowl. They can be cooked as a fluffy omelet and sliced into strips or used as a topping for added protein and richness. Here we use perfectly cooked soft-boiled eggs to add richness and protein.
- Carrot: Carrots add a vibrant color and a slight crunch to the sushi bowl. They provide a refreshing taste and are packed with nutrients, including beta-carotene, vitamin K, and fiber.
- Corn: Fresh corn kernels bring a burst of sweetness and a juicy texture to the sushi bowl. They complement the other ingredients and add a touch of summery flavor.
- Baby Cucumber: Baby cucumbers, with their crispness and mild flavor, offer a cool and refreshing element to the sushi bowl. They add a pleasant crunch and help balance the overall taste. We marinate them in this recipe to add extra flavor.
- Red Cabbage: Red cabbage adds a beautiful pop of color and a satisfying crunch to the vegetarian sushi bowl. It is rich in antioxidants, vitamins, and fiber, providing both nutritional value and visual appeal.
- Green Onion: Thinly sliced green onions contribute a subtle onion flavor and a touch of freshness to the sushi bowl. They enhance the overall taste profile and add a visually appealing green garnish.
- Avocado: Creamy and buttery, avocado is a staple ingredient in vegetarian sushi bowls. It provides a smooth texture and a rich taste, while also delivering healthy fats and essential nutrients.
- Soy Sauce: Soy sauce is a classic condiment in Japanese cuisine and is essential for adding savory umami flavor to the vegetarian sushi bowl. It complements the ingredients and brings depth to the dish.
- Sriracha: For those who enjoy a bit of heat, sriracha adds a spicy kick and a tangy flavor to the sushi bowl. It can be drizzled over the bowl or used as a dipping sauce, depending on personal preference.
- Kewpie Mayo: Kewpie mayo, a Japanese-style mayonnaise, is known for its rich and creamy texture. It adds a subtle tanginess and a touch of indulgence to the vegetarian sushi bowl.
- Mirin: Mirin, a sweet rice wine, is used to enhance the flavor of the sushi rice and provide a slight sweetness to the dish. It adds depth and complexity to the overall taste profile.
- Salt: Salt is a fundamental seasoning that helps balance the flavors in the vegetarian sushi bowl. It enhances the natural taste of the ingredients and brings everything together harmoniously.
- Vegetable Oil: Vegetable oil is used for cooking the ingredients and preventing sticking. It ensures that the components of the sushi bowl are well-prepared and easy to assemble.
- Togarashi Seasoning: Togarashi is a traditional Japanese spice blend that typically includes chili peppers, orange peel, sesame seeds, and other spices. It adds a flavorful and slightly spicy kick to the vegetarian sushi bowl.
How to Make a Vegetarian Sushi Bowl
- Sushi Rice: In a lidded pot, bring rinsed rice and water to a boil. Let it simmer until all the water is absorbed and the rice is perfectly cooked. Gently stir in mirin for an extra touch of flavor. Allow the rice to cool in the refrigerator, covered in a bowl.
- Soft Boiled Eggs: Prepare a small pot of boiling water and carefully add the eggs. Let them simmer until they reach that ideal soft-boiled texture. Once cooked, transfer the eggs to a medium bowl and cool them under tap water. Peel the eggs and place them in a plastic bag with soy sauce and mirin to marinate until they are ready to be served, giving them a delicious twist.
- Charred Corn: Heat up a skillet and brush some vegetable oil on the corn. Place the corn in the skillet and let it char lightly on all sides, infusing it with a smoky and delightful flavor. Once charred, let it cool down.
- Soy Marinated Cucumber: Dice the cucumber and place it in a small bowl. Cover it generously with soy sauce, allowing the flavors to meld together. Stir occasionally to ensure every bite is full of that tangy goodness.
- Pickled Carrot: Use a vegetable peeler to slice the carrot into beautiful ribbons. Place them in a medium bowl with rice vinegar and water. Give them a quick microwave, just enough to enhance their flavors. Let the carrot ribbons marinate while you focus on the rest of the meal. Before serving, drain and pat them dry, ready to add that tangy crunch.
- Pickled Cabbage: Thinly slice the cabbage and place it in a medium bowl. Add rice vinegar, salt, soy sauce, and water. Give it a short spin in the microwave to create that perfect pickled taste. Let the cabbage marinate while you prepare the other components. Before serving, drain and pat it dry, ensuring a crisp and tangy addition.
- Dressed Corn: Once the corn has cooled, cut the kernels from the cob and toss them with a combination of kewpie mayo and sriracha. This dressing adds a creamy and spicy element that elevates the corn to a whole new level.
- To Serve: Start by spooning the deliciously cooled sushi rice into a bowl. Nestle some fresh and crisp lettuce next to the rice, adding a vibrant touch. Arrange the soft boiled eggs and a colorful assortment of marinated vegetables on top of the rice bed. Finally, serve with soy sauce, kewpie mayo, sriracha sauce, and togarashi seasoning on the side, allowing everyone to personalize their bowl with an explosion of flavors.
Techniques for a Perfect Vegetarian Sushi Bowl
- Chill the rice. It doesn’t need to be cold, but hot rice will wilt your lettuce and melt your mayo. Sticking it in the fridge for a few minutes takes care of this issue.
- Jammy eggs. Perfectly jammy eggs are delicious in a sushi bowl. Make sure to set the timer so you don’t overcook them. I use large eggs straight from the fridge, so if yours are different you’ll need to adjust.
- Togarashi seasoning adds the extra component that makes this taste like it’s straight from your favorite sushi bowl place.
Love bowls? Try our Sweet Potato Bowl.
- 2 cups baby lettuce (spring greens)
- 1 1/2 cups uncooked sushi rice, rinsed until water runs clear
- 4 eggs
- 1 carrot
- 1 ear corn, shucked
- 1 baby cucumber
- 1/4 of a head of red cabbage
- 1 green onion, sliced thinly
- 1 avocado, sliced thinly
- 1 cup soy sauce, plus more for serving
- 1 teaspoon sriracha, plus more for serving
- 1 teaspoon kewpie mayo, plus more for serving
- 2 tablespoons mirin
- 1 tablespoon salt
- 1 teaspoon vegetable oil
- Togarashi seasoning
- Kewpie mayo
- Sushi rice: In a lidded pot, bring rinsed rice and 2 cups water to a boil over high heat. Immediately when steam escapes from the lid, remove from heat for 5 minutes. After 5 minutes, return to the burner and simmer on low heat until water is absorbed, about 10 minutes. Once cooked, remove from heat and gently stir in 1 tablespoon mirin. Remove the rice from the pot and place in a covered bowl in the refrigerator to cool.
- Soft boiled eggs: Add water high enough to cover eggs to a small pot and bring to a boil. Add four eggs to the pot and boil for 7 minutes. Use a slotted spoon to remove the eggs from the pot and put them in a medium bowl. Run tap water over them until they are cooled enough to handle. Peel the eggs and place in a plastic bag with 2 tablespoons soy sauce and one tablespoon mirin to marinate until ready to serve, turning frequently.
- Charred Corn: Heat a skillet over medium-high heat. Brush corn with vegetable oil. Place corn in skillet turning frequently until lightly charred on all sides. Remove from heat and let cool.
- Soy Marinated Cucumber: Dice cucumber and place in a small bowl and cover with soy sauce. Let marinate, stirring frequently.
- Pickled carrot: Slice carrot into ribbons with a vegetable peeler. Place into a medium bowl with 1/4 cup rice vinegar and 1 cup water. Microwave for 45 seconds. Let marinate while you prepare the rest of the meal. Before serving, drain and pat dry.
- Pickled Cabbage: Slice cabbage thinly. Place into a medium bowl with 1/4 cup rice vinegar, 1 tablespoon salt, 1 tablespoon soy sauce, and 1 cup water. Microwave for 45 seconds. Let marinate while you prepare the rest of the meal. Before serving, drain and pat dry.
- Dressed Corn: Once the corn has cooled, cut corn from the cob and toss with 1 teaspoon kewpie mayo and 1 teaspoon sriracha.
- To Serve: Spoon rice into a bowl. Tuck some lettuce in next to the rice. Arrange eggs and vegetables on top of rice. Serve with soy sauce, kewpie mayo, sriracha sauce, and togarashi seasoning on the side.
Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 188mgSodium: 5555mgCarbohydrates: 42gFiber: 7gSugar: 11gProtein: 16g
Nutrition information isn’t always accurate.