Vegetarian Sushi Bowl – Yum!

Sushi Bowl Photo by Amy Vig

My eldest daughter, Amy is a beautiful, smart and very talented natural chef and healthy eating advocate. She passionately believes that healthy, natural food that is nutritious and good for you, should also be appealing in flavor and presentation. She is always searching for or creating fantastic recipes using wholesome natural ingredients. She recently posted this recipe for a delicious Quick and Easy Sushi Bowl at her food blog. I know that a lot of people love the fresh flavor of Japanese sushi and I think that this vegetarian recipe is a delightful way to capture the fresh flavors and appeal of sushi in a quick-to-prepare dish that makes the perfect lunch or fast meal. I hope you will enjoy it and I look forward to many contributions from Amy to Gently Unfolding in the future. Now, I turn it over to Amy:

Quick and Easy Sushi Bowl

Adapted by Amy Vig (from a recipe by Mark Bittman)

Today, I want to share with you a quick and easy sushi bowl that will answer your “I don’t know what to eat today” questions.  It’s super nutritious; full of brown rice, veggies, seaweed, beans, and more.  And once you’ve made the components, it just takes a minute to throw together and have for lunch. Prep the salsa, rice, and beans ahead of time and you’ll have this ready to eat all week. Or share with your husband, which I know since I now have one. (Yes, it’s still that new.)

Daikon Radish

Daikon Radishes for sale at a farmer's market

For the dish above I spiralized some daikon and carrots and kept them in ziplocs until ready to use.  There’s also short grain brown rice, adzuki beans (you can use dried or canned), and avocado.  But the easy part is the “salsa” which gives you the seaweed and strong flavors to make this into a sushi bowl.  I got this out of my new How to Cook Everything Vegetarian cookbook by Mark Bittman and can’t wait to find even more inspiration in there soon.

Here are the Sushi Bowl ingredients to prepare and have gathered together:

  • 1 cup cooked short grain brown rice, cooled
  • 1/2 cup cooked dry or canned Adzuki beans, cooled
  • 1 carrot, spiralized
  • 2 inch length Daikon radish, spiralized
  • cubed fresh, ripe avocado
  • 1/2 cup Sea Green Salsa (recipe below)

Sea Green Salsa

Makes about 2 cups
  • 1 cup Arame seaweed, soaked in warm water about 10 minutes and drained (About 1/2 cup dry)
  • 1/2 English cucumber, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, chopped
  • At least 1 Thai pepper, chopped (I’d add more!)
  • 1 inch ginger, grated
  • 1/2 head cilantro, chopped
  • Juice of 1 lemon
Toss all of the Salsa ingredients together in a large Tupperware and store in the fridge until you make your sushi bowl.  The flavors develop more and more after sitting overnight. When ready to serve, spoon out some rice and beans into a bowl and top with some of the radish and carrots. Add some avocado, then top it off with the Sea Greens Salsa. Bon appetit!

(Note from Rik: “I might add a dash of Tamari Soy Sauce, just because it’s a flavor I love at the Sushi bar – or maybe a little dipping plate off to the side of Tamari and some Wasabi horseradish to occasionally dip the tip of your fork or chopsticks into – just an idea.”)

Source: Slightly adapted from Mark Bittman’s cookbook, How to Cook Everything Vegetarian. If you are interested in it, click the link below:

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Amy Vig is a trained natural foods chef and Healthy Eating Educator at a large natural foods chain. Through her cooking classes and personal chef work, she has opened hundreds of people’s eyes to the possibility that healthy food can be satisfying and nutritious. Learn more about her services and philosophies and check out more of her recipes at

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