Description
Experience a burst of flavors and colors with this Rainbow Vegan Sushi Burrito Bowl. Fresh vegetables, creamy avocado, and savory sushi rice come together in a delightful dish that’s not only a feast for the eyes but also a crowd-pleaser at any gathering. Perfect for busy weeknights, this easy recipe allows you to customize ingredients according to your preferences.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 nori sheets
- 1 ripe avocado, sliced
- ½ cucumber, thinly sliced
- 1 large carrot, grated or julienned
- 1 cup red cabbage, shredded
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
- Fresh herbs (such as cilantro or green onions), for garnish
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water until clear. Combine with water in a pot, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes.
- Season the rice: Remove from heat and let stand covered for 10 minutes. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the warm rice.
- Prep the veggies: While the rice cools, slice cucumber and carrots, shred red cabbage, and chop avocado.
- Assemble your bowls: Place seasoned sushi rice at the bottom of each bowl. Layer with nori strips followed by colorful veggies and avocado slices.
- Add finishing touches: Drizzle soy sauce over the assembled ingredients and sprinkle with sesame seeds and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: No cooking required
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg