This fun and flavorful sushi bowl makes homemade vegetarian "sushi" easy!
One of the biggest reservations people have when it comes to sushi is the whole raw fish thing. And hey, I get it. If you’ve never tried it (or even if you have), the idea of eating raw fish can be pretty off-putting. You may think an aversion to raw fish means you have to cross sushi off the menu, but there are plenty of ways to get that sushi flavor without the fish. This vegetarian “sushi” bowl recipe makes a delicious, sushi-inspired meal with no fish in sight.
Whether you’re a sushi lover looking for a vegetarian recipe or a sushi skeptic who just can’t handle raw fish, this easy recipe is a great alternative to traditional sushi. Additionally, if you’re trying to introduce a skeptical friend to this classic Japanese dish, this fish-free recipe is a great way to ease them in.
All Fresh, No Fish
You can think of this veggie bowl as a sort of sushi salad. Loaded with fresh ingredients, this fish-free “sushi” bowl bursts with color and Asian flavor.
I’m a sushi lover, but fish has never really been the star of the show for me, anyway. When I’m ordering sushi, I tend to find myself paying more attention to the other ingredients. I’ll order pretty much any sushi with avocado, and I’m also a huge fan of the fresh and cool flavor cucumber adds to a sushi roll.
Surprise! You’ll find both avocado and cucumber in this vegetarian “sushi” bowl recipe. It also features thin-sliced radish and shredded carrots for some extra fresh crunch and color.
This super healthy veggie bowl replaces traditional white sticky rice with brown rice. This swap for a whole grain makes your “sushi” bowl that much healthier. However, mixed with rice vinegar, the brown rice in this recipe will still get that sticky sushi texture.
The ingredients layer beautifully, making this recipe a win in taste, health, and presentation. Finally, a drizzle of ginger and soy sauce finishes this recipe off with Asian flair.
It’s Easy to Make!
Making homemade sushi sounds like a fun and delicious activity for people who really have their lives together. But let’s face it, how many of us actually have the time and patience for that?
Luckily, this vegetarian “sushi” bowl makes it a whole lot easier. One of the hardest parts about making sushi is getting the form right. Rolling sushi requires more skill and technique than you may think. This recipe cuts out the challenge without sacrificing any of the presentation.
Meanwhile, this easy recipe also tells you exactly how to place each ingredient for a perfect, Insta-worthy “sushi” bowl.
Rest assured, sushi isn’t just for the brave raw fish lovers of the world! This recipe provides fun and fresh sushi-inspired flavor, totally fish free.
Of course, this recipe isn’t just for fish haters, either. Sushi lovers and skeptics alike will love this vegetarian dish. Whether you’re vegetarian, not into the raw fish thing, or just looking for fun and delicious new recipes, this vegetarian “sushi” bowl is a fun and easy dish everyone can enjoy.
10-Minute Vegetarian "Sushi" Bowl Recipe
- 2 teaspoons rice vinegar
- 2 teaspoons cool water
- 2 nori wraps or sheets, large
- 1 cup brown rice cooked
- 2 radishes large, sliced into thin circles
- 1 cucumber diced into small cubes
- 1 avocado peeled, pit removed, sliced into strips
- 1/4 cup carrot shredded
- 1 teaspoon ginger grated
- 2 tablespoons soy sauce low-sodium
- In a small bowl, combine 1 teaspoon of the rice vinegar with the water. Brush both side of the nori with the mixture to soak the nori thoroughly. Cut the nori wrap in half. Place each half into their own serving bowl so a small part of the top of the nori is stuck up over the edge of the bowl.
- Next, combine the remaining rice vinegar and the rice. The rice will become very sticky and lump together. Divide the rice between the two serving bowls containing the nori. Spread to fill the bowl but do not pack down the rice.
- Place the radish on top of the rice taking up 1/4 of the bowl. Place the cucumber next to the radish, also filling up 1/4 of the bowl. Place the carrot next to the cucumber, and the avocado next to the carrot. Each should also take up 1/4 of the bowl.
- In a small bowl combine the ginger and soy sauce. Mix well and drizzle over the sushi bowl. Serve and enjoy!
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