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Sushi Bowls

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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


Sushi Rice:

  • 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


Sushi Rice:

  • 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).

Sushi Bowls:

  • 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.