Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.
Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.
These sushi bowls start off with rice, of course, mixed with toasted, crumbled nori (the green seaweed casing for sushi rolls) and some vinegar, soy sauce and sweetener. I opted for brown rice rather than white, which offers more fiber and some lightly nutty flavor. Then, I topped the rice with edamame for protein, creamy avocado slices, short cucumber matchsticks and carrot ribbons, made with my vegetable peeler. The real kicker is the spicy mayo sauce drizzled on top, made simply with sriracha stirred into mayonnaise. It transforms the bowl from “tasty health bowl” to, “I want to eat this for breakfast, lunch and dinner and I don’t see why not?” territory. If you appreciate sushi at restaurants and would like to try a loose variation at home, give this one a a try. I love it and hope you do, too!
Watch How to Make Veggie Sushi Bowls
More Fresh Bowls to Make
If you enjoy these sushi bowls, try these recipes on Cookie and Kate:
Build-Your-Own Buddha Bowl Farmers’ Market Bowl with Green Goddess Sauce Mango Burrito Bowls with Crispy Tofu and Peanut Sauce Mediterranean Spaghetti Squash Bowls Spicy Sweet Potato and Green Rice Burrito Bowls
Please let me know how your sushi bowls turn out in the comments. I love hearing from you.
