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Sushi Bowl


5 Servings

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Total Time:

1 Hour

I love making sushi but sometimes I don’t have the patience to roll the sushi so this bowl is a great alternative.

Feel free to add whatever veggies you prefer. The list above and quantities of the vegetables are just a suggestion. Have fun and add whatever sounds tasty to you!


  • 2 cups of short grain brown rice

  • 4 cups of water

  • 2 tablespoons of rice vinegar

  • 1 ½  tablespoons of agave

  • ½  tablespoon + ½ teaspoon of sea salt

  • 2 ½ cups of shredded carrots

  • 1 ¼ cups of thinly sliced cucumbers

  • 10 oz bag of frozen shelled edamame

  • 5 Nori sheets

  • 3 small avocados

  • Sesame seeds

  • Soy Sauce


Rinse rice. Add water, ½ teaspoon of sea salt, and short grain brown rice to a skillet. Turn on high heat. Once water begins to boil, reduce heat to low and cover with a lid. Cook for 45 minutes or until liquid has evaporated completely. Let rice cool then add rice vinegar, agave, and ½ tablespoon of sea salt to the rice. Cook edamame in the microwave according to the package. To assemble each bowl, add 1 cup of rice, ¼ cup of sliced cucumbers, ½ cup of shredded carrots, about ⅓ cup of cooled edamame, ½ an avocado, 1 nori sheet (torn into smaller pieces), a sprinkle of sesame seeds, and soy sauce.

Recipe origin:

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