Rice bowl with chop sticks and sauces on it

How to Make the Best Sushi Rice Bowls

 

This had been my number one dinner that I have been making for months. It is so full of flavor and is packed full of veggies. You can add whatever vegetables you prefer! Don’t let the ingredient list scare you as most of the ingredients are for the sauces. It is easy to make, and 100% worth the time!

Rice bowl with chop sticks on the side. The bowl has vegetables and sauce on it.
A mouthwatering bowl packed with veggies!

Making the sauce and the vinagrette are so simple. Combine the ingredients of each sauce in separate bowls, and let them marinate while you prepare the rest of the meal! You don’t need to let the sauces sit, but they do taste better if you do.

On the left is a sriracha mayo sauce. On the right is a soy sauce.
Two must have sauces for this bowl

I used a mandoline slicer to cut my veggies; it saves time and makes the vegetables all uniform slices. Just be careful using it! Prepare the Jasmine rice and then you are ready to assemble these amazing bowls! You don’t have to use Jasmine rice, but it works best for this. You can also add tofu or any fish for added protein!

A plate with radishes, edamame beans, carrots, and cucumbers
Just a few of the veggies you can use
Rice bowl with chop sticks and sauces on it
5 from 1 vote
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Sushi Rice Bowls

An amazing tasting meal

Course Dinner
Keyword Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Author Sareena’s Food

Ingredients

Sriracha Mayonnaise

  • ¼ Cup Mayonnaise
  • Tbsp Sriracha
  • 2 Tbsp Sugar
  • 1 Tbsp Rice Vinegar

Soy Vinagrette

  • 200 ml Tamari/Soy Sauce (low sodium)
  • 200 ml Rice Vinegar
  • 2 Tbsp Honey
  • 1 Shallot

Bowl Ingredients

  • 2 Cups Prepared Jasmine Rice (you can use any kind of rice, but Jasmine is great for this)
  • ½ Cucumber
  • 1 Carrot
  • ¾ Cup Edamame
  • 4 Radishes
  • 1 Jalapeno (seeded)
  • 1 Avocado
  • ½ Cup Cilantro
  • ½ Cup Dried Seaweed
  • Sesame Seeds

Instructions

  1. To make the sriracha mayonnaise, whisk everything together and let is sit in the fridge while you prepare the rest of the meal.

  2. For the soy vinagrette, very thinly slice the shallot. Combine all of the vinagrette ingredients.

  3. Prepare the Jasmine rice according to instructions.

  4. With a mandoline slicer, thinly slice the cucumber, carrots, radishes, and jalapeno. Slice the avocado, sea weed, and cilantro. Set aside until you are ready to assemble the bowls.

  5. To assemble the bowls: put the rice in first, and then 1 Tbsp of the Vinagrette. Add the toppings and sesame seeds. If desired, you can add a bit more of the Vinagrette. Top it off with the Sriracha Mayonnaise.

  6. *optional* you can serve this with fish or tofu for added protein

Picture of rice bowl with name on it.

2 Comments

  1. Jason Sheppard

    5 stars
    These are so delicious and tasty! Great with fish like tilapia or basa. Just cook the fish and top on the rice and then place the veggies and sauce over it all.

     

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