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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.