These vegetarian sushi bowls have all of your favorite Japanese takeout flavors, without the high price tag, or the hassle of making your own sushi rolls. Seriously a win-win!
- 1 1/2 rice cups short grain glutinous rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon salt
- 2 nori sheets cut into strips
- 2 carrots peeled into ribbons
- 1/2 English cucumber cut into half moons
- 1 cup frozen edamame boiled
- 1 avocado pit removed and cut into slices
- Black sesame seeds
- Rinse the rice in a fine mesh colander under cold water for 2 minutes. Be sure to move the rice around while rinsing it.
- Cook the rice according to the instructions from your rice cooker (I typically use the white rice setting).
- Combine the rice vinegar, sugar, and salt in a small saucepan.
- Heat over medium-low heat and stir. It doesn’t need to be hot - the sugar and salt just need to dissolve.
- Once the rice finishes cooking, pour the vinegar mixture into the rice and stir gently with a rice paddle until all grains of rice are separated and evenly coated.
- Let rest for 5 minutes (the rice will absorb any extra liquid during this time).
- Assemble the bowls with sushi rice on the bottom. Top with carrot, cucumber, edamame, avocado, nori sheets, and sprinkle the top with black sesame seeds
If you like a sweeter flavor profile for your sushi rice, use 2 Tablespoons of sugar.