Veg Sushi Bowl
Veg Sushi Bowl
Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Sauces
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/2 teaspoon ginger garlic paste
For the Toppings and Garnish
- 1 avocado, cut into small pieces
- 1/2 cucumber, cut into small pieces
- 1 carrot, cut into small pieces
- 100 grams paneer, cut into small pieces
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons spring onion, chopped, for garnish
- 1/2 teaspoon chilli flakes, for garnish
Instructions
- 1
Wash 1 cup of sushi rice thoroughly 3-4 times until the water runs clear. This removes excess starch and helps with the texture.
⏱️ 3 min
- 2
Soak the washed rice in water for 30 minutes. This helps the rice cook evenly.
- 3
Transfer the soaked rice to a pot, add 1 1/2 cups of water, and cook on medium flame for 15 minutes. Bring to a boil, then reduce heat to low, cover, and simmer until all water is absorbed.
⏱️ 15 min
- 4
Once cooked, let the rice rest in the pot, covered, for 10 minutes. Do not lift the lid during this time.
- 5
While the rice is resting, prepare the sushi seasoning. In a separate small bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Mix well until the sugar completely dissolves.
⏱️ 2 min
- 6
Transfer the cooked rice to a large, shallow bowl or baking sheet. Add the prepared sushi seasoning mixture to the rice. Mix gently with a wooden spoon or spatula, using a cutting motion, to combine without mashing the rice. Spread the rice out to cool completely to room temperature.
⏱️ 20 min
- 7
Prepare the spicy mayo: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon sriracha. Mix well until smooth and creamy.
⏱️ 2 min
- 8
Prepare the soy dressing: In another small bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, and 1/2 teaspoon ginger garlic paste. Mix well until all ingredients are combined.
⏱️ 2 min
- 9
Cut the avocado, cucumber, carrot, and paneer into small, bite-sized pieces, suitable for topping a bowl.
⏱️ 10 min
- 10
To assemble the sushi bowls, place a generous amount of the seasoned and cooled sushi rice at the bottom of each serving bowl.
⏱️ 1 min
- 11
Artfully arrange the cut avocado, cucumber, carrot, and paneer over the rice in separate sections or mixed as desired.
⏱️ 2 min
- 12
Drizzle both the spicy mayo and the soy sauce dressing generously over the toppings.
⏱️ 1 min
- 13
Garnish each bowl with sesame seeds, chopped spring onion, and chili flakes for extra flavor and presentation. Serve immediately or chill to serve cold.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Veg Sushi Bowl
For the Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Sauces
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1/2 teaspoon ginger garlic paste
For the Toppings and Garnish
- 1 avocado, cut into small pieces
- 1/2 cucumber, cut into small pieces
- 1 carrot, cut into small pieces
- 100 grams paneer, cut into small pieces
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons spring onion, chopped, for garnish
- 1/2 teaspoon chilli flakes, for garnish
Instructions
- 1
Wash 1 cup of sushi rice thoroughly 3-4 times until the water runs clear. This removes excess starch and helps with the texture.
⏱️ 3 min - 2
Soak the washed rice in water for 30 minutes. This helps the rice cook evenly.
- 3
Transfer the soaked rice to a pot, add 1 1/2 cups of water, and cook on medium flame for 15 minutes. Bring to a boil, then reduce heat to low, cover, and simmer until all water is absorbed.
⏱️ 15 min - 4
Once cooked, let the rice rest in the pot, covered, for 10 minutes. Do not lift the lid during this time.
- 5
While the rice is resting, prepare the sushi seasoning. In a separate small bowl, combine 1/4 cup vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Mix well until the sugar completely dissolves.
⏱️ 2 min - 6
Transfer the cooked rice to a large, shallow bowl or baking sheet. Add the prepared sushi seasoning mixture to the rice. Mix gently with a wooden spoon or spatula, using a cutting motion, to combine without mashing the rice. Spread the rice out to cool completely to room temperature.
⏱️ 20 min - 7
Prepare the spicy mayo: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon sriracha. Mix well until smooth and creamy.
⏱️ 2 min - 8
Prepare the soy dressing: In another small bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, and 1/2 teaspoon ginger garlic paste. Mix well until all ingredients are combined.
⏱️ 2 min - 9
Cut the avocado, cucumber, carrot, and paneer into small, bite-sized pieces, suitable for topping a bowl.
⏱️ 10 min - 10
To assemble the sushi bowls, place a generous amount of the seasoned and cooled sushi rice at the bottom of each serving bowl.
⏱️ 1 min - 11
Artfully arrange the cut avocado, cucumber, carrot, and paneer over the rice in separate sections or mixed as desired.
⏱️ 2 min - 12
Drizzle both the spicy mayo and the soy sauce dressing generously over the toppings.
⏱️ 1 min - 13
Garnish each bowl with sesame seeds, chopped spring onion, and chili flakes for extra flavor and presentation. Serve immediately or chill to serve cold.
⏱️ 2 min