Sushi Bowl

Sushi Bowl

I love vegetable sushi and we regularly have Date Night at a sushi restaurant. Some restaurants do a better job catering to non-fish eaters than others, but I can always find something on the menu. Plus, miso soup is amazing. I could probably just eat four bowls of that and be happy!

I have learned how to roll sushi at home and it is much easier than I ever thought it would be! It’s fun to mix and match your vegetables and sauces and see what you can come up with! But sometimes I don’t want to go through the process of rolling things together. So I started making Sushi Bowls.

Sushi Bowls are a much less work-intensive way to enjoy the flavors of of a maki roll. You can customize this dish with any veggies that you want and it will be delicious!

One ingredient that we always add is fresh, grated ginger. Ginger is such an amazing food with so many benefits that we throw it in anything that we can-- smoothies, soups, salad dressings, tea-- and it adds a super punch of flavor that is amazing.

Ginger is well-known for aiding digestive distress. As someone who has never been able to tolerate anti-nausea medications, I have been using ginger for years as an aid for motion sickness or upset stomach. You can almost always find a piece of crystallized ginger in my purse and fresh ginger ready for tea in the refrigerator.

Ginger is also known to be an anti-inflammatory and immune-boosting food. It can help to ease the symptoms of colds and flu and warm you up when you are feeling cold. It’s especially helpful when you also add fresh turmeric root with your ginger, which is another anti-inflammatory and immune-boosting food.

The great thing about making Sushi Bowls is that you can really add whatever you have hanging out in your refrigerator. Don’t have carrots? No problem. Have extra radishes? Throw them in! It’s such a forgiving recipe that you can really mix and match how you please and end up with a super tasty (and easy!) weeknight meal.

So let’s get to it!


Sushi Bowls
Serves 2-3


1 c short grain brown rice, rinsed and cooked ahead of time (You can even do this the night before!)
1-2 tsp rice vinegar
1 carrot, grated
1 small cucumber, peeled and chopped
1 bell pepper, cut into small pieces
1 avocado, sliced
1 tsp ginger, grated
1 sheet nori, ripped or cut into small pieces
Sesame seeds for garnish
Tamari or soy sauce for drizzling


Cook the rice according to directions ahead of time, giving it enough time to cool completely (once it is cooled halfway you can put it into the refrigerator to speed this up.) Once cooled, add rice vinegar to the rice and mix. Portion into bowls. Layer cut vegetables on top of rice. Top with nori, grated ginger, a sprinkle of sesame seeds (we use this blend from Eden Organics that also includes seaweed) and tamari to your liking. Enjoy, reveling in how much flavor is packed into something so easy to whip up on a Tuesday night!

TIP: Make the rice a day ahead. That way all you need to do is chop vegetables and assemble for dinner! 


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