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Vegetarian Sushi Bowl with Cabbage and Carrots

Vegetarian sushi bowls with cabbage and carrots are a delicious and healthy way to enjoy the flavors of sushi without the fish. This vegan-friendly bowl is filled with a mix of cooked and raw vegetables, including cabbage, carrots, and cucumbers, and seasoned with a light soy-based dressing. It's a great meal to make ahead of time and have on hand for lunch or dinner. For added flavor, top it off with crispy tofu, sesame seeds, and a sprinkle of furikake (Japanese seasoning). Enjoy!

Ingredients (2 Persons)

  • 2 cups cooked sushi rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup thinly sliced cabbage
  • 1/2 cup grated carrots
  • 1/4 cup finely chopped cucumber
  • 1/4 cup pickled ginger
  • 1/4 cup thinly sliced radishes
  • 1/4 cup shredded nori seaweed
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce

Directions

  • Step 1
    In a large bowl, combine the cooked sushi rice, rice vinegar, sesame oil, sugar, and salt. Mix until the ingredients are evenly distributed.
  • Step 2
    Add the cabbage, carrots, cucumber, pickled ginger, radishes, nori seaweed, and sesame seeds to the bowl and stir until everything is evenly combined.
  • Step 3
    Drizzle the sesame oil and soy sauce over the bowl and mix until everything is evenly coated.
  • Step 4
    Serve the sushi bowl with additional soy sauce and pickled ginger, if desired.

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