17 In Main Courses

Vegetable Sushi Bowl

Vegetable Sushi Bowl

If Alex and I can agree on one thing, it’s sushi. (OK, we agree on a lot of things. Most things, really. Except sports and salsa dancing – you take a guess who likes which.) We’re both huge sushi fans, which may sound odd for cooks who focus on vegetarian cooking, but we consider ourselves flexitarian: our diet is flexible enough to eat meat on occasion, though we mostly eat vegetarian at home (see this post about why we eat what we eat).

As a good flexitarian, raw fish is my biggest delicacy. It is Number 1 on my Top 5 Foods list, which, incidentally, we started discussing with some friends over sushi the other night. If you’re wondering, we came up with the following:

Sonja: 1. Raw tuna (tartare or sashimi) 2. Truffles 3. Sushi 4. Dark chocolate 5. Paella
Alex: 1. Short ribs 2. Ripe tomatoes 3. Raw tuna 4. Coffee 5. Celery hearts

Have you ever pondered your Top 5 Foods?

In the meantime, here is an ode to sushi – vegetarian-style, and home cook friendly. While we’ve had friends make us sushi before (and it was AMAzing, thank you Lynne + Kirk), it’s a little more accessible to pile it all into a bowl. While this does take a bit of prep time making the rice and chopping the vegetables,  it’s worth it in the end. We loved the fresh orange and soy dressing along with the crunch of the nori paper and sesame seeds against the fresh vegetables. It gives the air of eating sushi without being nearly as labor intensive. We loved it as a weeknight meal where we prepped the components beforehand (though you do need to plan ahead a bit on the rice – this is where a timed rice cooker comes in handy!).

Vegetable Sushi Bowl
Nori paper can be found in the international aisle; it is the black seaweed paper used to make sushi rolls.
Serves: 4
What You Need
  • 2 cups uncooked brown rice
  • 2 tablespoons sesame seeds
  • ¾ cup fresh squeezed orange juice (2 oranges)
  • 3 tablespoons low sodium soy sauce or tamari
  • 3 tablespoons white wine vinegar
  • 3 tablespoons sesame oil
  • 3 sheets nori paper
  • ½ cup edamame (we used frozen shelled, which is easiest if you can find it)
  • 3 carrots
  • 2 green onions
  • 1 cucumber
  • 1 avocado
What To Do
  1. Make the rice, according to the package instructions or in a rice cooker (brown rice takes around 45 minutes total).
  2. Over low heat in a dry skillet, toast 2 tablespoons sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
  3. In a small bowl or canning jar, add ¾ cup fresh orange juice, 3 tablespoons soy sauce, 3 tablespoons white wine vinegar and 3 tablespoons sesame oil. Whisk vigorously to combine (or if in a jar, shake vigorously). Set aside.
  4. Slice the nori paper into thin shreds (it is a little tough, but do your best to make thin ribbons).
  5. Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
  6. Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips, and the avocado into slices or chunks.
  7. To serve, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.


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  • Reply
    June 24, 2013 at 12:31 am

    Beautiful! I’m a huge sushi fanatic, but I’m always too lazy to make it. This will make a great addition to the dinner menu!

  • Reply
    Belinda @themoonblushbaker
    June 24, 2013 at 5:17 am

    Raw fish is definitely in my top 5! along with coffee, ice cream, wasabi and strangely enough spinach. Sushi bowls are the best for lunch boxes as they keep so well

  • Reply
    June 24, 2013 at 6:45 am

    This looks amazing and so much easy than rolling sushi!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 24, 2013 at 9:07 am

    This looks like a total dream!!

  • Reply
    June 24, 2013 at 2:16 pm

    This looks incredible. I can imagine the orange-soy dressing taste outstanding!

  • Reply
    June 24, 2013 at 8:39 pm

    Mmm … this looks so good! Perfect for a hot summer night:)

  • Reply
    Kiran @ KiranTarun.com
    June 25, 2013 at 2:22 am

    Love this deconstructed sushi deliciousness!!

  • Reply
    Sara {Home is Where the Cookies Are}
    June 25, 2013 at 7:43 am

    This looks great! The California roll was my intro into sushi, and since then my tastes have certainly grown – but perfect to go back to very beginning of my “sushi history” with this salad!

  • Reply
    Courtney Jones
    June 25, 2013 at 11:55 pm

    Sounds delicious! I made something similar to this the other night. I love your addition of orange juice to the dressing. Great idea!

  • Reply
    Alisha @ Gluten Free Perspective
    June 26, 2013 at 9:17 am

    This is one beautiful salad! I eat similarly to you guys– lots of vegetarian, little meat. Dishes like this one make vegetarian eating so tasty!

  • Reply
    Kiersten @ Oh My Veggies
    June 27, 2013 at 7:02 pm

    I love this! I am way too lazy to roll sushi myself, but this I can handle. :)

  • Reply
    July 9, 2013 at 5:33 pm

    Does this recipe really call for an entire package of Nori for two people? Is this a typo? Sounds really good!

    • Reply
      July 9, 2013 at 5:41 pm

      It does — but our package was pretty small. Basically just add all of the ingredients to taste! We’ll try to update with number of ounces if we can figure it out…

    • Reply
      July 14, 2013 at 7:23 pm

      Ginger — Sorry, I meant to say that only a few sheets from the package are needed for this recipe. Good catch! I’ve updated the recipe accordingly.

  • Reply
    November 23, 2013 at 12:07 am

    You need share buttons.

    • Reply
      November 23, 2013 at 3:51 pm

      Hi! There are share buttons at the bottom of each post :)

  • Reply
    January 30, 2015 at 6:52 am

    This is just gorgeous. I can’t wait to make a version!

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