Vegetable Sushi Bowls


Ok, I’ll be honest. I don’t like sushi. Seaweed is just NOT my thing. Like at all. My husband loves sushi though and marriage is all about compromise, right? When I came across a recipe for sushi bowls I was like, hey I can do this! No roll making required. No sticky rice stress. More seaweed for him, no seaweed for me. Happy husband = happy wife. Or is that the other way around?! Ha! 

Vegetable Sushi Bowls
Serves 2
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  1. 2 sweet potatoes, peeled and diced
  2. 1 Tablespoon Extra Virgin Olive Oil
  3. 1 teaspoon cinnamon
  4. 1 cup uncooked rice
  5. 2 cups water
  6. 1 bunch green onions, sliced
  7. 1 carrot, grated
  8. 1 cucumber, cut into sticks
  9. 1 avocado, sliced
  10. 1 teaspoon sesame seeds
  11. seaweed sheets (I bought seaweed snacks)
  1. 3 Tablespoons tamari or soy sauce
  2. 2 teaspoons pure maple syrup
  3. 2 teaspoons rice wine vinegar
  4. 1 drop of sesame oil
  5. pinch of ground ginger
  6. 1 garlic clove, grated
  1. Preheat your oven to 425°.
  2. Add rice and water to a sauce pan. Bring to a boil then reduce to simmer, covered. Cook until done, about 20 minutes.
  3. Toss sweet potatoes with olive oil and cinnamon. Spread on a parchment lined baking sheet. Bake until golden brown, about 20 minutes.
  4. While the rice and sweet potatoes are cooking, prepare the vegetables.
  5. To make the dressing combine all of the ingredients and whisk until thoroughly combined. Set aside.
  6. Divide the rice between two bowls. Then add the sweet potatoes, carrots, avocado, cucumber, scallions, and sea weed into sections. Drizzle dressing over each bowl and garnish with sesame seeds.
  7. Enjoy!
  1. adapted from

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