Veggie Sushi Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian sushi bowls with seasoned brown rice, edamame, fresh vegetables, and a spicy sriracha mayo. A simplified, build-your-own version of sushi that tastes fresh and keeps well as leftovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups short-grain brown rice, rinsed well
- 1 sheet dried nori (about 8″ square)
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1 tablespoon sugar or agave nectar
- 1/2 teaspoon salt
- ⅓ cup mayonnaise
- 1 to 2 tablespoons sriracha or chili-garlic sauce, to taste
- 2 cups frozen edamame
- 2 large carrots, sliced into ribbons with a vegetable peeler
- 1 avocado, sliced into long strips
- 1 small cucumber
- Recommended garnishes: sesame seeds (preferably black) and pickled ginger
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 676mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 688mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 676MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.