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  • Rachel

sushi bowls

It's a lot of fun to make sushi at home, but sometimes it's more convenient to throw all of those fun ingredients into a bowl and call it a day. This is my spin on a sushi bowl with the inspiration coming from


**This amount makes 4+ portions**

  • 2 cups uncooked sushi rice

  • 1 cucumber, peeled & diced

  • 1-2 carrot, julienned

  • 1 avocado, cubed

  • 1-2 cup frozen edamame

  • 1 package smoky tempeh (I like Lightlife brand)

  • sesame seeds

  • Toppings: green onions, seaweed Umami salad dressing, tamari, wasabi & pickled ginger (Optional)


  1. Rinse and drain your sushi rice and cook according to package directions (I cook my rice in the Instant Pot, you could also use a rice cooker)

  2. While the rice is cooking peel, dice and prepare your vegetables.

  3. Boil edamame according to package directions.

  4. Pan-fry smoky tempeh and cut into bite sized pieces.

  5. Once the rice is done, fluff the rice and let cool for a few minutes. After rice has cooled, season the rice (1 Tbsp. vinegar, 1 Tbsp. Sugar, 1 Tsp. salt)

  6. Start to assemble bowls: Add a scoop of rice, tempeh, edamame, vegetables, sesame seeds and whatever else you like on top.

  7. Serve with wasabi, tamari and pickled ginger if you like.

I don't create these recipes. For original recipe click link below ⬇️

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