All the flavors of sushi—no rolling required! These rainbow sushi bowls are loaded with colorful veggies, seasoned rice, and drizzled with a zesty ginger-sesame dressing. Vegan, gluten-free, and endlessly customizable.
⭐ Recipe Highlights:
Vegan & gluten-free
No rolling, no fuss
Great for lunch, dinner, or meal prep
Bright, fresh, and customizable
📝 Ingredients
For the Bowl:
1 cup sushi rice (or jasmine rice), cooked and seasoned with 1 tbsp rice vinegar + 1 tsp sugar
1/2 avocado, sliced
1/2 cup cucumber, julienned
1/2 cup carrots, shredded or ribboned
1/4 cup red cabbage, thinly sliced
1/2 cup edamame, cooked and shelled
1 sheet nori, cut into strips or crumbled
1 tbsp sesame seeds
For the Ginger-Sesame Dressing:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp maple syrup or honey
1 tsp grated fresh ginger
1/2 clove garlic, grated
1 tsp lime juice (optional)
🧑🍳 Instructions
🔹 Step 1: Cook and Season the Rice
Cook the rice according to package instructions.
While still warm, stir in rice vinegar and sugar. Set aside to cool slightly.
🔹 Step 2: Prepare the Dressing
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and lime juice.
🔹 Step 3: Assemble the Bowl
Divide rice into bowls.
Arrange the veggies (avocado, cucumber, carrot, cabbage, edamame) on top in colorful sections.
Drizzle with dressing.
Sprinkle with sesame seeds and top with crumbled nori.
🍽️ Serving Suggestions
Add baked tofu, grilled tempeh, or a soft-boiled egg for extra protein.
Serve chilled or at room temperature.
Double the dressing and store in the fridge for salads!
✅ Tips & Variations
Swap veggies based on what’s in season (radish, bell pepper, zucchini ribbons).
Use quinoa or cauliflower rice for a different base.
Add wasabi or pickled ginger for sushi-style flair.