Healthy Lunch Veggie Sushi Bowls

Name: Healthy Lunch Veggie Sushi Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup sushi rice; 1 1/4 cups water; 2 tablespoons rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1 avocado, sliced; 1 medium cucumber, julienned; 1 carrot, julienned; 1 bell pepper, sliced; 1 cup edamame, shelled; 1 cup nori sheets, cut into strips; Soy sauce; Sesame seeds; Wasabi (optional); Pickled ginger (optional)

Highlighted under: Simple Food

I love creating meals that are not only beautiful but also packed with nutrients, and these Healthy Lunch Veggie Sushi Bowls are a perfect example. They combine vibrant vegetables, creamy avocado, and tangy rice vinegar for a refreshing bowl that satisfies both body and soul. Whenever I make them, I feel energized and ready to tackle the rest of my day. Plus, it’s an excellent way to use up any leftover veggies in my fridge, making it a sustainable choice too.

Created by

Yasmin Thornton

Last updated on 2026-01-11T17:59:35.186Z

Making these Healthy Lunch Veggie Sushi Bowls has become one of my favorite lunchtime rituals. I particularly love how customizable they are; whether it's cucumber, carrots, or whatever I have on hand, each bowl turns out unique. The balance of flavors and textures from crunchy veggies to creamy avocado really makes it a satisfying meal.

One tip I’ve learned is to slightly undercook the rice and then soak it in vinegar for extra flavor. This not only enhances the taste but also gives it that slightly sticky consistency that holds everything together beautifully. Enjoying this dish feels not just nourishing but also incredibly rewarding!

        Why You Will Love This Recipe
        Fresh, crunchy vegetables that provide a satisfying crunch
Versatile recipe that you can customize to your taste
Packed with nutrients and perfect for meal prep

      

The Importance of Sushi Rice

Choosing the right sushi rice is crucial for achieving that perfect texture in your bowls. Short-grain rice is the traditional choice, as it holds moisture well and becomes sticky during cooking, helping your ingredients to cohere. If you only have long-grain rice on hand, you can use it, but the texture will differ, and you may want to compensate with additional vinegar to get that signature flavor.

Rinsing the rice before cooking is essential to remove excess starch, which can make the rice gummy. Make sure to rinse it until the water runs clear, which typically takes 3-4 cycles. This step helps achieve a light and fluffy consistency that pairs harmoniously with the fresh vegetables and toppings in the bowl.

Vegetable Selection and Customization

The beauty of these veggie sushi bowls lies in their versatility. While the recipe calls for specific vegetables like cucumber, carrot, and bell pepper, feel free to replace or add any seasonal veggies you have on hand. For instance, radishes add a spicy crunch, while zucchini can give a subtly sweet flavor. Just keep in mind that different vegetables might require different cutting techniques to achieve the right texture.

If you're vegan or gluten-free, ensure that your soy sauce is labeled as gluten-free to maintain dietary needs. Alternatively, try using tamari or coconut aminos, which offer similar umami flavors without the gluten. Adding a sprinkle of additional sesame seeds or even some crushed nuts can also enhance texture and flavor.

Ingredients

Ingredients for Healthy Lunch Veggie Sushi Bowls

Sushi Rice

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt

Vegetables

1 avocado, sliced
1 medium cucumber, julienned
1 carrot, julienned
1 bell pepper, sliced
1 cup edamame, shelled
1 cup nori sheets, cut into strips

Toppings

Soy sauce
Sesame seeds
Wasabi (optional)
Pickled ginger (optional)

Instructions

How to Make Healthy Lunch Veggie Sushi Bowls

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer instructions. Once cooked, let it sit for 10 minutes before fluffing it with a fork.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooled rice gently to avoid mashing the grains.

Assemble the Bowls

In serving bowls, add a generous portion of seasoned sushi rice. Arrange the avocado, cucumber, carrot, bell pepper, and edamame artistically on top of the rice.

Add Toppings

Sprinkle sesame seeds over the top and add strips of nori. Serve with soy sauce, wasabi, and pickled ginger on the side as desired.

Enjoy Your Bowl!

Pro Tips

For added flavor, consider marinating your vegetables in soy sauce or sesame oil for a few minutes before assembling the bowls.

Make-Ahead Tips

These sushi bowls are perfect for meal prep. You can prepare the sushi rice and store it in an airtight container in the refrigerator for up to 3 days. Just give it a quick fluff with a fork before using it in your bowls. Always store your chopped vegetables separately to maintain their freshness and crunch.

If you're considering leftovers, mix and match vegetables to keep your lunches interesting throughout the week. For instance, poke bowls can be an easy way to use leftover rice and veggies, paired with a protein like grilled chicken or tofu for variation.

Serving Suggestions

These Healthy Lunch Veggie Sushi Bowls can be served as a vibrant centerpiece for a casual lunch gathering or enjoyed as a quick solo meal. I like to add a splash of lemon or lime juice over the top just before serving for an added dimension of flavor, which brightens every bite.

For a more filling meal, consider topping your bowls with edamame, which adds protein, or even sliced tofu marinated in soy sauce for added richness. Pair with a light salad or miso soup to create a well-rounded meal that pleases both the palate and the eyes.

Questions About Recipes

→ Can I use regular rice instead of sushi rice?

Yes, you can use regular short-grain rice, but the texture will vary slightly.

→ How long can I store leftover sushi bowls?

The assembled bowls can be stored in the refrigerator for up to 2 days, but it's best to keep the avocado separate until serving.

→ Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce, this recipe is gluten-free.

→ Can I add protein to these bowls?

Absolutely! Grilled chicken, shrimp, or tofu can be great additions to boost protein in your bowl.