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!
rice cups short grain glutinous rice
cut into strips
peeled into ribbons
cut into half moons
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.