This post is about impatience.

I think if you asked anyone who knows me well what one of things I am not good at, I am pretty sure everyone would answer the same: patience.  I am guilty of running to cut of slow walkers trying to get into a store just because I don’t want to follow behind, I am an obsessive tracker of packages, and I forget ingredients because I was too excited for the final product.

Mike calls me Veruca whenever I do anything of this nature.  (I am pretty sure I drove him nuts before the dog came.  Every other sentence out of my mouth was, “but I want him now!!”

This is a dish that is inspired by my lack of patience.  I love veggie sushi.  During college I became addicted (we had a person preparing fresh sushi everyday) and since then, I’ve moved to a small town where sushi is essentially non-existent.  If I want sushi, I have to make it.  Don’t get me wrong, I can make sushi.  I just choose not to- not when I can get the same flavors in a bowl done in fifteen minutes.

So, in the manner of Veruca Salt, “I want my sushi and I want it now….”


Vegetable Sushi Bowl

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2


  • 1 cup Sushi Rice (or other short-grain rice)
  • 1 cup water
  • 2 tablespoon Rice Wine Vinegar
  • 2 teaspoon natural cane sugar
  • pinch salt
  • 1/2 cup each: Carrots, cucumber, avocado, and pepper


  1. I bought a rice steamer for the purpose of making sushi. If you do not have a steamer, I would use Alton Brown’s instructions for making the rice. Place rice and water in steamer and set to cook.
  2. While rice is cooking, whisk together vinegar, sugar and salt. Once rice is done, stir in vinegar mixture. You may serve this rice warm or cold- top with veggies,
  3. I usually sprinkle soy salt and toasted sesame seeds on top!