Are you ready to embark on a culinary adventure that combines the vibrant flavors of Japan with a spicy twist? Our Spicy Vegetarian Sushi Bowls are not only a feast for the eyes but also a deliciously healthy option that will tantalize your taste buds! With just 25 minutes of your time, you can whip up a colorful, nutritious meal that’s perfect for lunch or dinner. Whether you're a sushi aficionado or a curious novice, this recipe will have you craving more. Dive into the world of sushi without the fuss of rolling—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, shredded
- 1/4 cup pickled ginger
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear, removing excess starch.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.
- While rice is cooking, prepare the seasoning mixture by combining rice vinegar, sugar, and salt in a small bowl. Stir until sugar dissolves completely.
- Once rice is cooked, remove from heat and let stand covered for 5 minutes. Then transfer to a large mixing bowl and gently fold in the vinegar seasoning mixture using a rice paddle or spatula.
- Allow the seasoned rice to cool to room temperature, fanning occasionally to help it cool and achieve a glossy texture.
- Meanwhile, prepare the vegetables: julienne the cucumber, shred the carrot, and slice the avocado into thin strips.
- In a small bowl, mix soy sauce and sriracha to create a spicy dressing.
- Divide the cooled sushi rice between two serving bowls, creating an even base.
- Artfully arrange cucumber, carrot, and avocado slices on top of the rice.
- Garnish with pickled ginger and drizzle the spicy soy-sriracha dressing over the bowl.
- Serve immediately at room temperature, optionally with additional sriracha on the side for extra heat.
Tips
- Rinse Your Rice: Don’t skip the rinsing step! Thoroughly washing the sushi rice removes excess starch and helps achieve that perfect sticky texture ideal for sushi bowls.
- Perfectly Seasoned Rice: Make sure to let the rice sit covered for a few minutes after cooking. This step allows it to steam and become tender, enhancing the flavor when you fold in the vinegar seasoning.
- Cool Down: To achieve that glossy finish, fan the seasoned rice as it cools. This not only helps it cool faster but also gives it a beautiful shine.
- Veggie Prep: Get creative with your vegetable toppings! Feel free to add other favorites like bell peppers, radishes, or even edamame for extra crunch and nutrition.
- Adjust the Heat: If you love spice, don’t hesitate to adjust the amount of sriracha in the dressing. You can even add a dash of chili flakes for an extra kick!
- Serving Style: For a stunning presentation, arrange your toppings artfully on the rice. A little attention to detail goes a long way in making your meal visually appealing.
- Enjoy Fresh: These bowls are best served immediately, but you can prep the ingredients in advance. Just assemble right before serving to keep everything fresh and crisp.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
