This Veggie Sushi Bowl by Uproot from Oregon is an easy way to satisfy your sushi craving at home. Loads of raw vegetables are placed on top of healthy brown rice and topped with sweet pickled ginger, creamy avocado, and just a dash of soy sauce.
Veggie Sushi Bowls
- 1 cup cooked brown rice
- 1 teaspoon rice vinegar
- 1 sheet Nori seaweed
- 1/2 medium cucumber
- 1 large carrot
- 1/4 large head red cabbage
- 1/2 small Haas avocado
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce (gluten-free if needed)
- 2 tablespoons pickled ginger
Cook rice according to package directions. Combine the warm cooked rice with rice vinegar and a crumbled sheet of nori seaweed.
Cut a cucumber into small matchsticks. Using a vegetable peeler, peel a whole carrot so you have long ribbons. Slice off thin sheets from the side of a red cabbage and chop into smaller pieces. Dice avocado as well for topping.
Divide the rice and cut vegetables into two bowls. Top with avocado, sesame seeds, pickled sushi ginger, and a drizzle of soy sauce.
Serves: 2 | Serving Size: 1/2 of recipe
Per serving: Calories: 255; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 316mg; Carbohydrate: 47g; Dietary Fiber: 8g; Sugar: 13g; Protein: 7g
Nutrition Bonus: Potassium: 745mg; Vitamin A: 252%; Vitamin C: 146%; Iron: 15%; Calcium: 17%
Marisa Westbrook is a public health professional and food blogger sharing healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she is finding a healthy living balance. Visit her blog Uproot from Oregon for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot from Oregon.