Description
This Vegetarian Crunchy Roll Bowl is a fresh and vibrant sushi-inspired dish that combines perfectly seasoned sushi rice with a colorful array of crunchy vegetables and creamy avocado. Easy to prepare and ideal for a light lunch or dinner, this dish brings together the classic flavors of sushi rolls in a deconstructed, bowl format. Topped with sesame seeds and nori strips, and served with soy sauce, this recipe is perfect for those craving a healthy, satisfying, and visually appealing vegetarian meal.
Ingredients
Scale
Rice Base
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Vegetables and Toppings
- 1 large cucumber, julienned
- 1 large carrot, julienned
- 1 avocado, sliced
- 1/2 cup edamame, shelled and cooked
- 1 small red bell pepper, sliced
- 1 sheet nori, cut into strips
- 2 tablespoons sesame seeds
Condiments
- Soy sauce, for serving
- Wasabi, for serving (optional)
- Pickled ginger, for garnish (optional)
Instructions
- Rinse the Rice: Begin by rinsing the sushi rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch and ensure fluffy cooked rice.
- Cook the Rice: In a medium pot, combine rinsed sushi rice with 1 1/4 cups water and bring to a boil over medium-high heat.
- Simmer the Rice: Once boiling, reduce heat to low, cover the pot, and let it simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and keep covered for an additional 10 minutes to steam.
- Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning mixture into the cooked rice carefully to avoid mashing the grains. Let the rice cool to room temperature.
- Prepare the Vegetables: While the rice cools, julienne the cucumber and carrot. Slice the avocado and set aside the cooked shelled edamame and sliced red bell pepper.
- Assemble the Bowls: Divide the seasoned sushi rice evenly into serving bowls as the base layer.
- Add Vegetables: Arrange the cucumber, carrot, avocado slices, edamame, and red bell pepper artfully on top of the rice in each bowl.
- Garnish: Sprinkle sesame seeds over the vegetable-topped rice and add strips of nori on top for extra flavor and crunch.
- Serve: Serve the bowls with soy sauce on the side and optional wasabi and pickled ginger for added zest and authentic sushi accompaniments.
Notes
- Rinsing the sushi rice thoroughly is essential for the perfect texture.
- Allow the rice to cool to room temperature before assembling to prevent mushy vegetables.
- Feel free to add other crunchy vegetables like radish or snap peas as desired.
- Dressing the rice with vinegar mix should be done gently to keep the grains intact.
- This recipe is easily customizable for vegan or vegetarian diets.
