Save It These Rainbow Veggie Sushi Bowls are my favorite way to bring all the fresh sushi flavors home—without the hassle of rolling. Packed with crisp veggies, creamy avocado, and perfectly seasoned rice, each bowl is a meal that is as colorful as it is satisfying. This is my family’s go-to whenever we crave something fresh and cheerful but want dinner on the table fast.
The first time I made these bowls on a busy weeknight, my kids got so excited arranging the veggies it turned dinner into a little art project. Now it is a staple for midweek dinners or low key weekends.
Ingredients
- Sushi rice: this sticky short grain rice is essential for authentic texture Choose a shiny fresh bag if possible
- Rice vinegar: gives the signature tang in the rice Clear and mild flavored ones work best
- Sugar and salt: for balancing acidity and seasoning Seek out pure cane sugar and fine sea salt if on hand
- Cucumber: adds crunch and brightness Always pick firm vibrant cukes
- Carrot: sweet and crisp for color and balance Look for smooth unblemished roots
- Avocado: creamy richness Choose slightly soft avocados that yield to gentle pressure
- Red bell pepper: brings juicy sweetness and brilliant red color Pick peppers with taut glossy skin
- Shelled edamame: a boost of protein and cheerful green color Fresh or frozen both work well
- Red cabbage: for crunch and stunning color Choose a head with tightly packed vibrant leaves
- Pickled ginger: a classic sushi topping adds zip and zing Look for pink hued ginger in the Asian aisle
- Toasted sesame seeds: nutty flavor and aromatic crunch Lightly golden seeds are ideal
- Nori: thin strips give a taste of the sea and extra umami Use freshly crisped sheets for best results
- Soy sauce or tamari: delivers deep umami Make sure it is gluten free if needed and choose low sodium for the dressing
- Toasted sesame oil: fragrant and rich Use oil that smells nutty not burnt
- Maple syrup or honey: a whisper of sweetness Go for pure and runny options to blend well
- Fresh ginger: pungent and zingy Only use fresh juicy roots for the dressing
Instructions
- Rinse and Cook Rice:
- Thoroughly rinse the sushi rice under cold water until it runs clear This removes excess starch for tender grains Place rice and measured water in a medium saucepan Bring to a gentle boil then cover tightly and reduce to low heat Simmer for 15 minutes without lifting the lid Turn off the heat and let the rice steam for another 10 minutes undisturbed
- Season the Rice:
- In a small bowl mix rice vinegar sugar and salt until fully dissolved When the rice finishes steaming gently fold in the seasoned vinegar mixture with a broad spatula taking care not to mash the grains Spread the rice out in a broad shallow bowl and let it cool to room temperature
- Prep the Veggies:
- While the rice cools prepare all your colorful toppings Julienne cucumber carrot and red bell pepper Slice avocado just before serving to prevent browning Shred red cabbage and cook edamame according to package instructions
- Make the Dressing:
- Whisk together soy sauce rice vinegar toasted sesame oil maple syrup and freshly grated ginger in a small bowl Taste and adjust seasoning if needed the flavor should be tangy salty and a little sweet
- Assemble the Bowls:
- Divide the cooled sushi rice among four serving bowls Arrange cucumber carrot avocado bell pepper edamame and red cabbage in neat sections on top of the rice Fan or layer toppings to create a rainbow effect
- Garnish and Serve:
- Add a small pile of pickled ginger sprinkle with toasted sesame seeds and lay a handful of thin nori strips over each bowl Drizzle all over with the ginger soy dressing just before serving
Save It When I first tried nori in these bowls I discovered my kids would eat seaweed anytime it was cut into strips and sprinkled on top Not only is it tasty but it makes the bowls feel just like a sushi night treat at home
Storage Tips
Store all components separately for best freshness Rice keeps in the fridge for up to three days Reheat gently or serve at room temperature Cut veggies can be prepped a day ahead but slice avocado just before serving to avoid browning Keep dressing in a sealed jar in the fridge up to five days
Ingredient Substitutions
Swap the veggies for whatever you have seasonally on hand Snap peas radishes or blanched broccoli are great additions Brown rice or short grain white rice can be used in place of sushi rice For extra protein add pan seared tofu cubes or flaked cooked salmon
Serving Suggestions
Serve these bowls solo for a filling lunch or dinner For a bigger meal pair with miso soup and a pot of green tea Sprinkle with extra sesame seeds Quick pickled veggies like daikon are also a delicious side
Cultural Inspiration
While traditional sushi has deep roots in Japan this deconstructed bowl nods to chirashi sushi a scattered sushi rice dish These bowls tap into the same joy of mixing colors and textures but with a simple relaxed approach at home
Save It Enjoy bringing the colorful world of sushi bowls to your dinner table—let everyone make a bowl their own for extra fun and freshness.
Common Questions About Recipes
- → Can I use regular rice instead of sushi rice?
Short-grain white rice is best for the right texture, but you can use regular rice. The flavor and stickiness may vary.
- → How can I make this gluten-free?
Replace soy sauce with tamari and verify all condiments are certified gluten-free to keep the bowl wheat-free.
- → What proteins work well in these bowls?
Try adding tofu, cooked shrimp, or smoked salmon for extra protein. Grilled chicken or tempeh also work nicely.
- → Can I prepare any components ahead of time?
Yes, the rice and vegetables may be prepped in advance. Assemble just before serving to maintain freshness.
- → Are there alternative veggies I can use?
Feel free to use your favorite or seasonal vegetables such as zucchini, radishes, snap peas, or blanched broccoli.