Vegetarian Sushi Rice Bowl

I generally don’t like to play favorites with my food, but if I had to be stuck on a desert island with only one food trend from the past year….Bowl Food would be it.

Not only is the concept so simple it’s almost silly (I mean, eating a whole bunch of food out of a bowl is not exactly rocket science), but it’s also so open to interpretation that you can really go anywhere with it, and any trend that fosters food creativity is a trend worth following in my book.

Another thing to love about Bowl Food is that if done right it can be really good for you; after all, it’s basically just salads made a bit heartier by adding a whole grain base. While you can put pretty much anything in a Bowl, one of my favorite things to do is to re-imagine some of my favorite non-Bowl foods in Bowl form, which brings us to these vegetarian sushi rice bowls!

Vegetarian Sushi Rice Bowl

I am pretty much a sushi addict, but my credit card doesn’t love how exorbitantly priced a simple cucumber roll can be. While I would love to be able to make restaurant-quality sushi at home, it just hasn’t happened yet, so the last time a craving struck I took it upon myself to recreate my favorite sushi flavors into this fabulous bowl!

This vegetarian sushi rice bowl starts with a layer of brown rice that is seasoned with a mixture of lime juice, rice vinegar, sugar, and soy sauce – basically the same flavors that are used to season rice for maki rolls. The rice layer is topped with string beans, edamame, and cubes of Nasoya Teriyaki TofuBaked that were sauteed in sesame oil and the remaining rice vinegar dressing. The bowl is then garnished with cucumber slivers, black sesame seeds, and pickled ginger so you get the full sushi flavor effect. I then like to serve it with soy sauce on the side, but you can feel free to add spicy mayo, sriracha, wasabi, or any of your favorite sushi toppings!

Vegetarian Sushi Rice Bowl

Vegetarian Sushi Rice Bowl
Yield: 4 servings
  • 2 cups brown rice
  • juice of 3 limes
  • 3 tbsp seasoned rice vinegar
  • 3 tbsp sugar
  • 1½ tbsp soy sauce, plus more to taste
  • 2 tbsp sesame oil
  • 1 lb string beans, cut into 1-inch lengths
  • 1 lb frozen edamame
  • 1 package of Nasoya Teriyaki TofuBaked, cut into ½-inch cubes
  • 4 small seedless cucumbers, julienned
  • pickled ginger, for garnish
  • black sesame seeds, for garnish
  1. Cook the brown rice according to package directions. Meanwhile, in a small bowl, whisk together the lime juice, rice vinegar, sugar, and soy sauce until well combined. As soon as the rice is done cooking, toss it with half of the dressing. Set aside.
  2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the string beans and edamame to the pan, along with the remaining dressing. Saute until just tender and edamame is heated through, about 5-6 minutes. Season to taste with salt and black pepper. Add in the tofu and saute until warmed through, about 2-3 minutes.
  3. Divide the brown rice among 6 bowls. Top with the vegetable mixture, cucumber slivers, pickled ginger, and black sesame seeds. Serve with soy sauce on the side.
An Eats Well With Others Original


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13 Responses to Vegetarian Sushi Rice Bowl

  1. Katerina says:

    Both my son and I are big sushi lovers. This bowl is packed with flavor!

  2. I too LOVE sushi! Such an easy and convenient meal, especially when you’re on-the-go!

  3. cheri says:

    Hi Joanne, I’m a bowl food addict myself, this looks delicious!

  4. Marcia says:

    This looks super good. I might have to try this sometime. It also looks really easy.

  5. Heather says:

    Not a bad idea at all! I’m a big fan of bowl food, but typically don’t get super creative.

  6. You have me sold! I like sushi too but now that I cut my credit card up….I’m seeing where the money went. Yikes! I am having sushi less snow (sad face) but need to learn to make it at home.

  7. Asha says:

    Oh I love this so much. So healthy and good for you..
    Hope you are doing well my dear.

  8. Remember when the very first season of Surviver came out…and everyone was all “OMG, how can they just eat rice every day???” Ya. I was like “Oh, I could totally do that!” And I could totally live off of these sushi bowls.

  9. Krista says:

    This bowl sounds absolutely delightful – so fresh and light yet hearty. 🙂

  10. This looks like a perfectly nutritious and delicious rice bowl!

  11. Kate says:

    I’m not a fish lover, so your vegetarian sushi bowl is right up my alley.

  12. This looks delicious – and reminds me it’s way too long since I’ve had pickled ginger! Major craving now in hand…

  13. Eva R. says:

    Joanne, this is PERFECT! Years ago before I met my husband, I went on this first date where we made homemade sushi. Major props for the idea, but we ended up having to throw the “rolls” into a bowl because aesthetically (and functionally) it was a total bust! 7+ years later, I think that may have been my last sushi bowl…

    While my now husband also enjoys sushi or in his words “how much can I pay to still need to go to Taco Bell after,” I think these homemade sushi bowls are definitely going to change things for the better!! You always have such awesome ideas!

    P.s. Glad your little girl still has a taste for the good stuff! Hope your rotations are going well, friend!

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