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10-Minute Vegetarian "Sushi" Bowl Recipe

Get all the sushi flavors you love without the fish in this amazingly delicious and healthy "sushi" bowl.
Prep Time10 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: Asian
Keyword: Budget-Friendly, dairy-free, Gluten-Free, Kid-Friendly, Plant-Based, Quick and Easy, Vegetarian
Servings: 2 people
Calories: 313kcal
Author: Chef Nichole


  • 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!


Serving: 1bowl | Calories: 313kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1032mg | Potassium: 903mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3030IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg |
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14