Vegetable Sushi Bowls with Sesame
Colorful sushi rice bowl layered with julienned cucumber, carrots, bell pepper, and avocado, finished with nori strips and sesame seeds. Rice is seasoned with vinegar, sugar, and salt, then cooled to room temperature. Served with soy sauce, pickled ginger, and wasabi for dipping.
Ingredients
- 2 cups sushi riceshort-grain white rice1:1similar
standard rice substitute
- 4 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- nori sheets, cut into thin strips
- soy sauce(optional)
- pickled ginger(optional)
- wasabi(optional)
- sesame seeds
Instructions
- 1
Rinse sushi rice under cold water until water runs clear and drain well.
- 2
Combine rinsed rice and water in a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer until rice is tender and water is absorbed.
- 3
Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- 4
Transfer cooked rice to a large bowl and gradually fold in vinegar mixture to coat each grain evenly.
- 5
Cool rice to room temperature.
- 6
Julienne cucumber and carrots, thinly slice red bell pepper, and slice avocado.
- 7
Line a wide shallow bowl with a layer of sushi rice.
- 8
Arrange vegetables on top of rice in separate color sections.
- 9
Sprinkle nori strips over vegetables.
- 10
Garnish with sesame seeds.
- 11
Serve with soy sauce, pickled ginger, and wasabi on the side.
Good to Know
Store assembled bowls covered in refrigerator for up to 4 hours. Rice best served fresh.
Cook and season rice up to 8 hours ahead. Prepare vegetable cuts and store separately in airtight containers.
Serve at room temperature with condiments in separate small bowls for individual customization.
Common Mistakes
Do not skip rinsing rice to avoid starchy, clumpy texture.
Do not cool rice while still hot to avoid mushy consistency when vinegar is added.
Do not use warm rice for vinegar mixture to avoid breaking down grains.
Substitutions
standard rice substitute