Discover how a meat-loving chef gets creative with veggie sushi bowls, blending Asian flavors with fresh ingredients for a mouthwatering meal.
As a chef at FoodAndMeal.Com, I don’t often stray from my expertise in smoked meats and barbecue. However, my wife recently challenged me to expand my culinary horizons. She’s a longtime vegetarian and thought it would be fun if we collaborated on a plant-based recipe for Food And Meal.
I’ll admit, I was hesitant at first. My comfort zone is slow-smoked pork shoulders, not vegetable medleys! But She makes a mean vegetarian chili, so I knew she could coach me through this. We settled on veggie sushi bowls, which combine my love of Asian flavors with her passion for fresh, healthy ingredients.
The first attempt was a bit of a mess – my knife skills with julienned carrots definitely need some work! But with Her’s guidance, I managed to turn out a beautiful bowl with short-grain brown rice, toasted nori, creamy avocado and a spicy sriracha mayo that even this meat-lover couldn’t get enough of.
As we sat down to enjoy our veggie sushi bowls, I realized She was right – stepping outside my comfort zone in the kitchen had rewarded me with a fantastic new recipe. And spending that time together cooking brought us closer than ever. I can’t wait for our next culinary experiment!
So while smoked pork may still be my first love, these flavorful vegan sushi bowls have won over this barbecue pitmaster’s heart. I hope my journey inspires you to try something new in your kitchen as well. Let me know how your veggie sushi bowls turn out!
Veggie Sushi Bowls Recipes
Veggie Sushi Bowls can be a quick and easy lunchbox or dinnertime meal. To save time, you can buy pre-sliced green onions or shredded vegetables from the store. Then, you can make your own healthy vegan sushi bowls by layering different kinds of veggies and topping them with a variety of tasty sauces. If you want to make your own veggie roll, try this recipe: Carli’s ‘Veggie Rolls’.
Veggie Sushi Rolls
Equipment
Ingredients
- Rice
- Salt
- 3 tablespoons sugar
- 1/3 cup rice vinegar
- 3 cups rice short-grain Japanese rice
Rolls
- 1 romaine lettuce heart
- Pickled ginger
- 10 nori sheets
- 20 asparagus spears
Wasabi paste
- 1 small red onion
- 1 plum tomato
- 1 cucumber
- 1 avocado
- Sesame seeds
Instructions
- In a pressure cooker, mix 3¼ cups of water and the rice and prepare according to the package recommendations.
- In a small saucepan, mix the vinegar, salt, and sugar, mixing to absorb the sugar.
- Fill a big bowl halfway with the cooked rice.
- Soak your palms in water and spoon a pinch of the rice onto the nori.
- Range the rice uniformly up to the nori's edges by pressing it forward.
- Sesame seeds may be sprinkled on top.
- Get the veggies together. Cover with the loading.
- The sushi rolls can be cut into 6 - 8 bits.
- Serve with more miso and sticky rice.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Sushi Bowl Rice Cooker Hack
Ingredients:
- 2 cups sushi rice
- 2 1/4 cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- A variety of your favorite vegetarian sushi bowl ingredients (e.g., sliced vegetables, avocado, seaweed, tofu, pickled ginger, sesame seeds, soy sauce)
Instructions:
- Rinse the sushi rice thoroughly until the water runs clear. Drain the rice well.
- In a Japanese rice cooker, combine the rinsed rice and 2 1/4 cups of water. Cook the rice according to the rice cooker’s instructions.
- While the rice is cooking, prepare the sushi rice seasoning. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat. Stir until the sugar and salt dissolve. Remove from heat.
- Once the rice is done, transfer it to a large, non-metallic bowl. Drizzle the sushi rice seasoning over the rice.
- Using a wooden or plastic spatula, gently fold the seasoning into the rice, while fanning the rice to cool it down. This step helps achieve the traditional sushi rice texture.
- Let the seasoned rice cool to room temperature.
- While the rice is cooling, prepare your choice of vegetarian sushi bowl ingredients.
- Once the rice has cooled, assemble your Veggie Sushi Bowls by placing the seasoned rice at the base of each bowl and arranging your selected toppings on top.
- Serve your Sushi Bowls with soy sauce and pickled ginger on the side. Enjoy the sushi experience without rolling a single sushi roll!
Tips for making Veggie Sushi Bowls
Serving Suggestions about vegan sushi bowls
- Appetizer: Start with light appetizers like Hiyashi Chuka (Morioka-Style Cold Ramen) or a refreshing Thai Carrot and Radish Salad to prepare the palate for the main course without overwhelming it.
- Side Dishes: Pair the Veggie Sushi Bowls with sides that offer a contrast in texture and flavor, such as the Crispy Sweet Potato Tempura or the Korean-Style Beef Tartare for those who aren’t strictly vegetarian.
- Soup: A delicate soup like the Japanese Clear Onion Soup or the Thai Prawn and Coconut Soup can serve as a soothing beginning or an interlude between courses.
- Salad: Complement the vegan sushi bowls with a light salad, such as the Kale Caesar Salad or the Vietnamese Beef Salad, to add a fresh and crunchy element to the meal.
- Beverage: Offer a traditional Japanese Green Tea or a cool Cucumber Water to cleanse the palate and enhance the flavors of the vegetarian sushi bowls.
- Dessert: Conclude the meal with a subtle dessert like the Japanese Fruit Pie or the lighter Strawberry Cheesecake Ice Cream to satisfy the sweet tooth without being too heavy after the vegan sushi bowls.
Cooking Tips
Tips for Success:
- Rinse Rice Thoroughly: Rinse sushi rice until the water runs clear to remove excess starch for the perfect texture.
- Season Rice Gently: When mixing the rice seasoning, use a gentle folding motion to avoid smashing the grains.
- Balance Flavors: Experiment with different combinations of vegetables, textures, and flavors for a well-balanced bowl.
Common Mistakes to Avoid:
- Overloading the Bowl: Be mindful not to overload your bowl; it can make it challenging to enjoy all the flavors.
- Ignoring Rice Temperature: Let the rice cool to room temperature before assembling to achieve the right sushi texture.
- Skipping Dipping Sauces: Don’t forget the soy sauce and pickled ginger; they complete the sushi experience.
FAQs about vegetarian sushi bowls
- Can I use brown rice instead of sushi rice? Yes, you can use brown rice, but sushi rice is traditionally used for its stickiness and texture.
- Are there vegetarian or vegan alternatives to sushi ingredients? Absolutely! Tofu, avocado, cucumber, and various pickled or marinated vegetables are excellent choices.
- How long can I store Veggie Sushi Bowls? Store any leftover components separately, and the bowls will stay fresh for about 2-3 days in the refrigerator.
- What’s the best way to roll a sushi burrito? Lay out a sheet of nori, add a layer of seasoned sushi rice, then your favorite ingredients. Roll it tightly using a bamboo sushi mat.
- Can I prepare Vegan Sushi Bowls in advance for a party?Absolutely! Prepare the components in advance, and assemble the bowls just before serving to keep them fresh.
Conclution
In conclusion, my journey with veggie sushi bowls taught me to keep an open mind in the kitchen. Stepping outside my comfort zone led me to discover a fantastic new meatless recipe I can’t wait to add to my repertoire. And the time spent cooking alongside my wife brought us closer together through our shared love of food.
I hope the story of how this barbecue chef fell for flavorful vegetarian sushi bowls inspires you to try new things too. Expand your culinary horizons, cook with loved ones, and find joy in creation. You never know what delicious surprises await when you follow your appetite for adventure. Let me know what you discover!
Now if you’ll excuse me, I see some smoked pork calling my name. Just because I went vegetarian for one recipe doesn’t mean this pitmaster will ever truly stray too far from his first love!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.