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June 12, 2013

Sushi Rice Bowl

Christy Morgan/BenBella Vegan

  • Enjoy the flavors of your favorite sushi roll in an easy-to-make bowl. Christy Morgan/BenBella Vegan

Serves 5


1 cup (225g) long-grain brown rice, washed
1 cup (225g) Japanese cucumber, diced (or any cucumber)

1/2 cup (115g) corn

1/2 cup (115g) frozen peas, defrosted
1/2 cup (115g) red bell pepper, finely diced
2 tablespoons dulse flakes

2 tablespoons brown rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons tamari

2 tablespoons pickled ginger, minced
1 sheet nori, torn or cut into little strips
Butter lettuce

Toasted sesame seeds, for garnish

1/2 cup (small bunch) cilantro (coriander), for garnish


1. Cook rice according to package instructions.

2. While rice cooks, place all other ingredients except the lettuce, sesame seeds and cilantro in a large bowl, then add the rice and fold together.

3. To serve, cover platter with lettuce leaves and spoon rice in the middle. Garnish with sesame seeds and cilantro.

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