Green Goddess Sushi Bowl
This Green Goddess Vegetarian Sushi Bowl takes all the deliciousness of fresh sushi, tosses it easily into a bowl, and drizzles it with sriracha mayonnaise. The same great taste without the hassle. What’s not to love?
I know I’ve been all about the summer-inspired recipes lately, but it’s for good reason! This summer has been a hot one, and there’s nothing better than cooling off with a dish that’s rich in flavor and nutrients.
So to check all of the summer meal must-have boxes, power up with the ultimate veggie-packed dish: green goddess sushi bowls! Each bowl is filled with a variety of (yes, all green) veggies including cucumber, green bell pepper, asparagus, Nori sheets, and even lime-drizzled avocado. All of the veggies sit on a bed of fluffy white rice for the ultimate sushi-in-a-bowl feast.
To make this dish even better (because hello, we need a sauce), we’re decking it out with a creamy homemade sriracha mayo. What better way to enjoy it than with a heaping bowl of greens?
Here’s what you’ll need
Green goddess sushi bowls consist of three main parts: the fluffy sushi rice, all of the fillings your heart could imagine, and the creamy sriracha mayo sauce.
For the sushi rice you’ll need a handful of ingredients to give these bowls that distinct sushi taste and feel.
- Sushi Rice: Sushi rice, as compared to other kinds of rice, provides a sticky texture that give it the distinct sushi texture.
- Rice Vinegar: For flavor, add a bit of rice vinegar. It adds a slightly sweet touch that gives the rice that authentic tang that we all love.
- Sugar + Salt: Add depth to bring out the flavor of the rice!
The fillings are what make the bowl, of course!
- Asparagus: We’ll briefly sauté the asparagus with a bit of oil and garlic. For the perfect amount of asparagus for 2 to 3 bowls, use ½ lb.
- Avocado: 1 whole avocado should slice up into the perfect amount for topping the bowls. When mixed with the sauce, it’s a magic combination!
- Lime Juice: Lime juice works overtime in this recipe, as it adds a delicious tangy touch while also preventing the avocado from getting brown!
- Cucumber: ½ of a cucumber will be the perfect amount for the bowls. Slice it up and divide amongst the servings.
- Green Bell Pepper: Likewise, serve up ½ of a green bell pepper.
- Nori: Finally, 6 sheets of snack size Nori will be divided up among the bowls for that signature sushi flavor. I love to buy the snack packs and just crumble them over the bowls.
Pro Tip: Save the remaining halves of the cucumber and green bell pepper for dipping in the sriracha mayo later on. Your afternoon snack craving will thank you!
The sriracha mayo ties everything together (and is SO easy to make).
- Mayonnaise: For the mayo portion of the sauce, you can use regular mayo, reduced-fat, or your favorite vegan alternative.
- Sriracha: Finish it off with sriracha sauce for the perfect amount of heat!
How to make easy green goddess sushi bowls
Step 1: Prep the sushi rice
First, add cold water to the rice and then swish and drain. Do this a few times until the water is no longer cloudy (we’re removing the excess starches!). Add 2 cups of cold water to the rice and set over high heat until the water boils. Reduce the heat to a gentle simmer and let it cook for 15 minutes, covered. Remove from the heat, leaving the lid on and not stirring, and let rest for 15 minutes while you prepare the rest of the recipe.
Step 2: Season the rice
Combine the rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave the ingredients for about 15 seconds, and then stir to dissolve the sugar. Set aside.
Step 3: Cook the asparagus
Heat the oil in a large saute pan over medium heat. Add the minced garlic and asparagus, cooking until the asparagus is fork tender.
Step 4: Prep the fillings
Thinly slice the avocado, cucumber, and bell pepper. Drizzle lime juice over the avocado to prevent it from browning.
Step 5: Make the sauce
Combine the mayonnaise and sriracha to make the sauce.
Step 6: Assemble
Drizzle half of the rice vinegar mixture over the rice and stir to incorporate. Sprinkle in the rest and continue stirring. Spoon the rice into 2 or 3 serving bowls. Finally, top with cooked asparagus, avocado, cucumber, bell pepper, and a handful of crumbled nori. Serve drizzled with sriracha and mayonnaise.
Sushi bowl variations and options
The great thing about cooking is that the options are quite literally endless. Even if you’re following a recipe, there are guaranteed ways to switch things up, tweak ingredients to your preference, and totally customize each dish.
For these green goddess sushi bowls, a lot of customization options come in the fillings. This recipe uses cucumber, avocado, asparagus, green bell pepper, and sushi paper. But, you can add even more!
I’ve seen this recipe use chickpeas in the toppings for an extra kick in protein, or broccoli for a boost of nutrition. You can mix in onions (red would be delicious), scallions, or even jalapenos if that’s your thing.
To change up the rice, you can use quinoa, cauliflower rice, or even brown rice.
It’s your meal, so unleash your cooking creativity and play by your own rules.
Craving more power bowls?
I don’t know about you, but power bowls are one of my favorite ways to fill up on all the nutritious goodies I have in my kitchen. When made correctly, they offer everything you need: protein, complex carbs, and healthy fats! Here are some more ideas that you can use to power up this week.
Green Goddess Sushi Bowl
INGREDIENTS
Sushi Rice
- 2 cups sushi rice 350 g
- 2 cups cold water 473 mL
- 3 Tbsp rice vinegar 45 mL
- 1 Tbsp sugar
- ½ tsp salt
Fillings
- 1 Tbsp oil 15 mL, olive or sesame
- 1 clove garlic minced
- ½ lb asparagus trimmed and halved, 280 g,
- 1 avocado
- 1 tsp lime juice 5 mL
- ½ cucumber
- ½ green bell pepper
- 6 sheets snack size Nori
Sriracha Mayo
- ¼ cup mayonnaise 60 mL, or vegan alternative
- 2 Tbsp sriracha 30 mL
INSTRUCTIONS
- Sushi Rice: Add cold water to rice, swish, and drain. Do this a few times until water is no longer cloudy. Add 2 cups of cold water to the rice and set over high heat until water boils. Reduce heat to a gentle simmer and let cook for 15 minutes, covered. Remove from heat, leaving the lid on and not stirring, and let rest for 15 minutes while you prepare the rest of the recipe.
- Rice Seasoning: Combine rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave for about 15 seconds then stir to dissolve sugar. Set aside.
- Asparagus: Heat oil in a large saute pan over medium heat. Add minced garlic and asparagus, cooking until asparagus is fork-tender.
- Prep Fillings: Thinly slice the avocado, cucumber, and bell pepper. Drizzle lime juice over avocado to prevent browning.
- Sauce: Combine mayonnaise and sriracha.
- Assemble: Drizzle half of the rice vinegar mixture over the rice and stir to incorporate. Sprinkle in the rest and continue stirring. Spoon rice into 2 or 3 serving bowls. Top with cooked asparagus, avocado, cucumber, bell pepper, and a handful of crumbled nori. Serve drizzled with sriracha mayonnaise.
I’m all about sushi bowls! So easy, yet totally delicious. The flavour without the hard work, right?! And it’s suuuuch a shame the weather has gone totally Dutch again – can’t wait for REAL summer…
Ha right?! Low of -3? No thanks! Guess we’ll just have to keep making sushi bowls and pretending summer is coming 😀
Easy to use & a unique flavor! I substituted some of the veggies for the ones I already had on hand. I’ll definitely make it again. Will try it in the future with sesame seeds.
Yep it’s definitely flexible to whatever veggies you have on hand! Glad you liked it, Michelle 😀
Would it change anything to cook the rice with the rice vinegar, salt & sugar?
I was raised cooking rice in water with a splash of vinegar in it (local thing) and am wondering if it makes a difference?
I’m not sure how that would change it – this is just how I have always done it! If you grew up on it like that then I’m sure it’s tasty! 😀