Vegetarian Sushi Bowls with Edamame
Vegetarian Sushi Bowls with Edamame
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, rinsed until water runs clear
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Bowls
- 1 1/2 cups shelled edamame, frozen
- 1 cucumber, thinly sliced or diced
- 2 avocados, ripe, sliced
- 2 carrots, shredded or julienned
- 2 nori sheets, cut into thin strips or small squares
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced, for garnish
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or to taste
- 1 teaspoon lime juice
Instructions
- 1
Prepare the sushi rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during cooking.
⏱️ 15 min
- 2
Remove the rice from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.
⏱️ 10 min
- 3
Make the sushi seasoning: In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are completely dissolved.
⏱️ 2 min
- 4
Season the rice: Transfer the cooked rice to a large, shallow bowl or baking dish. Pour the prepared sushi seasoning evenly over the hot rice. Using a rice paddle or a large spoon, gently fold and cut through the rice to distribute the seasoning without mashing the grains. Continue folding until the rice is glossy and well combined. Allow the rice to cool to room temperature.
⏱️ 8 min
- 5
Cook the edamame: While the rice cools, cook the frozen shelled edamame according to package directions, typically by steaming or boiling, until tender-crisp. Drain any excess water and set aside.
⏱️ 5 min
- 6
Prepare the vegetables: Slice the cucumber, avocado, and green onions. Shred or julienne the carrots.
⏱️ 7 min
- 7
Make the spicy mayo: In a small bowl, whisk together the mayonnaise, Sriracha, and lime juice until smooth and well combined. Taste and adjust Sriracha to your preferred level of spice.
⏱️ 3 min
- 8
Assemble the bowls: Divide the cooled sushi rice evenly among 4 serving bowls. Artfully arrange the edamame, cucumber, avocado, and carrots over the rice in separate sections.
⏱️ 5 min
- 9
Garnish and serve: Drizzle each bowl generously with the spicy mayo. Sprinkle with the nori strips and toasted sesame seeds. Garnish with sliced green onions if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Sushi Bowls with Edamame
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, rinsed until water runs clear
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Bowls
- 1 1/2 cups shelled edamame, frozen
- 1 cucumber, thinly sliced or diced
- 2 avocados, ripe, sliced
- 2 carrots, shredded or julienned
- 2 nori sheets, cut into thin strips or small squares
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced, for garnish
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha, or to taste
- 1 teaspoon lime juice
Instructions
- 1
Prepare the sushi rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during cooking.
⏱️ 15 min - 2
Remove the rice from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.
⏱️ 10 min - 3
Make the sushi seasoning: In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are completely dissolved.
⏱️ 2 min - 4
Season the rice: Transfer the cooked rice to a large, shallow bowl or baking dish. Pour the prepared sushi seasoning evenly over the hot rice. Using a rice paddle or a large spoon, gently fold and cut through the rice to distribute the seasoning without mashing the grains. Continue folding until the rice is glossy and well combined. Allow the rice to cool to room temperature.
⏱️ 8 min - 5
Cook the edamame: While the rice cools, cook the frozen shelled edamame according to package directions, typically by steaming or boiling, until tender-crisp. Drain any excess water and set aside.
⏱️ 5 min - 6
Prepare the vegetables: Slice the cucumber, avocado, and green onions. Shred or julienne the carrots.
⏱️ 7 min - 7
Make the spicy mayo: In a small bowl, whisk together the mayonnaise, Sriracha, and lime juice until smooth and well combined. Taste and adjust Sriracha to your preferred level of spice.
⏱️ 3 min - 8
Assemble the bowls: Divide the cooled sushi rice evenly among 4 serving bowls. Artfully arrange the edamame, cucumber, avocado, and carrots over the rice in separate sections.
⏱️ 5 min - 9
Garnish and serve: Drizzle each bowl generously with the spicy mayo. Sprinkle with the nori strips and toasted sesame seeds. Garnish with sliced green onions if desired. Serve immediately and enjoy!
⏱️ 2 min