Can’t figure out how to make perfect sushi rolls? Make a sushi bowl instead! These easy sushi bowls are packed with flavor from fresh mango and quick pickled veggies. And they’re 100% vegetarian and vegan friendly too.
Nothing makes me happier than sitting down in front of a big bowl of food. And I mean that in the most literal way possible. As in, I prefer eating food out of bowls rather than off of plates.
I don’t know why this is exactly. But food in bowls always just seems more satisfying and comforting. Maybe it’s the act of wrapping your hands around a big, nourishing bowl of food. Or nestling a bowl in your lap as you snuggle into the couch for the night.
Making the Quick Pickled Veggies
Vegan Sushi Bowl Toppings
I topped my veggie sushi bowls with fresh mango, edamame, and my quick pickled veggies. But there are an endless number of combinations you could choose. Here are some ideas to get you started:
- Avocado
- Cucumber ribbons
- Shredded carrots
- Pickled radish
- Edamame
- Toasted sesame seeds
- Sliced green onions
- Nori (seaweed) strips
- Tofu – baked or pan fried
- Mango slices
- Pickled ginger
- Sweet corn
- Bell pepper slices
- Marinated mushrooms
- Bamboo shoots
- Pineapple chunks
- Tempura sweet potatoes
- Kimchi
- Fresh sprouts
- Grilled asparagus
- Sauces like teriyaki, sriracha or a dollop of wasabi.
Mix and match these toppings to create a bowl full of flavors and textures that you love!
Recipe
Ingredients
For the pickled vegetables:
- 1 carrot large, trimmed and peeled into ribbons
- 1 cucumber large, trimmed and peeled into ribbons
- 1 ¼ cups warm water
- 1 ¼ cups seasoned rice vinegar
- 1 tablespoon agave nectar
- ½ teaspoon salt
- ½ teaspoon Black Pepper
For the sushi bowls:
- 2 cups brown rice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon tamari
- ½ teaspoon salt
- 1 cup mango fresh, cubed
- 1 cup edamame shelled and cooked
- 2 scallions white and light green parts thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
Make the quick-pickled vegetables:
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Divide the carrot and cucumber ribbons into two re-sealable containers (16 ounce mason jars work great for this). In a bowl, stir together the water, rice vinegar, agave nectar, salt and pepper. Pour this mixture over the vegetable ribbons, dividing it evenly between the two containers. Seal the containers and gently shake them a couple of times. Then transfer the containers to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too.
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Meanwhile, cook the brown rice according to the package instructions. In a small bowl, combine the rice vinegar, tamari and salt. Then, while the cooked rice is still slightly warm, drizzle this dressing over the rice, tossing with a fork to combine. Set aside.
