Vegetarian Sushi Bowl with Green Tea Rice | @naturallyella

Post sponsored by Stash Tea. See below for more details.

Whenever my husband and I talk about ordering sushi, I always go for the vegetarian options full of vegetables. As a result, I hear endless amounts of grief about never ordering ‘real’ sushi. But, I never feel like I’m missing out. This sushi bowl is easier than sushi to make but I still get all the flavors. However, this particular vegetarian sushi bowl has a special ingredient: green tea. We always have green tea on hand (it got me through pregnancy). When adding it to the rice, you get an earthy flavor, a bit akin to nori (which I rarely have on hand).

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Vegetarian Sushi Bowl

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Course

Description

The flavors of a good vegetarian sushi without the time to roll! This vegetarian sushi bowl also uses a flavorful tea rice as the base.


Ingredients

  • 1 cup short grain brown rice
  • 2 cups water
  • 1 Stash Organic Premium Green Tea bag
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown rice syrup (or honey)
  • 1/4 teaspoon sea salt
  • 1/2 cup thinly sliced cucumbers
  • 1/2 cup thinly sliced carrots
  • 1/4 cup thinly sliced radishes
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons black sesame seeds
  • 1 small avocado
  • 1/2 cup edamame
  • 1/2 cup thinly sliced red pepper
  • 2 to 3 tablespoons pickled ginger
  • Sesame Seeds (for serving)
  • Soy Sauce (for serving)
  • Scallions (for serving)

Instructions

  1. Rinse the brown rice well. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice then give a stir to combine. Cover and let the rice cook until all the water has absorbed, 45 minutes. Whisk together the rice vinegar, rice syrup, and salt then stir into the cooked rice.
  2. While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, radishes with the sesame oil and sesame seeds; let sit.
  3. Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Serve with extra sesame seeds and soy sauce.

Notes

Tips & Tricks: I almost always use short grain brown rice even though it’s not a traditional sushi rice. Other options are sweet brown rice or true sushi rice.

Stock up get the pantry ingredients you will need: short grain brown rice, rice wine vinegar, sesame seeds

Nutrition: See the information.


Nutrition

  • Calories: 602
  • Sugar: 10.3
  • Sodium: 287
  • Fat: 20.5
  • Carbohydrates: 95
  • Fiber: 11.5
  • Protein: 13
  • Cholesterol: 0

Vegetarian Sushi Bowl

variations

I love this sushi bowl because it is so easy to switch up ingredients. Have a favorite sushi filling? Add it to the pile on top of the rice. I’ll play around with vegetables, especially if some aren’t in season. A few other notes:

Pickled Vegetables: I wanted to keep this bowl very easy. However, you can pickle the cucumber mixture. In fact, I would recommend giving it a try! You can do something like this sushi bowl recipe.

Wasabi: This is one ingredient I don’t usually keep on hand. But if you happen to have it around, add it to the bowl!

Nori: Want to go a bit more traditional? Sprinkle nori strips on top of the bowl before serving.

Vegetarian Sushi Bowl with Green Tea Rice and Edamame | @naturallyella

Disclosure: This recipe was created in partnership with Stash Tea. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |