Avocado & Edamame Sushi Bowl
A fresh and vibrant sushi bowl with avocado, edamame, and sushi rice, perfect for a quick and healthy meal.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 ripe avocado, sliced
- 1/2 cup shelled edamame
- 1 small cucumber, julienned
- 1 carrot, julienned
- 1 tbsp sesame seeds
- 1 sheet nori, cut into thin strips
- 2 tbsp soy sauce
- 1 tsp wasabi (optional)
- 1 tsp pickled ginger (optional)
Nutrition Facts
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Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Let the rice cool to room temperature.
While the rice cools, prepare the vegetables. Julienne the cucumber and carrot, slice the avocado, and shell the edamame if not already done.
Divide the sushi rice between two bowls. Arrange the avocado, edamame, cucumber, and carrot on top of the rice.
Sprinkle with sesame seeds and nori strips. Serve with soy sauce, wasabi, and pickled ginger on the side.
Chef's Tips
- Rice Tip: For best results, use a rice cooker to prepare the sushi rice for perfect texture every time.
- Vegetable Variations: Feel free to add or substitute with other vegetables like radish, bell peppers, or sprouts.
- Protein Boost: Add sliced cooked salmon, tuna, or tofu for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly but will still be tasty.
- Presentation: Use a small bowl to mold the rice into a neat shape before adding toppings for a more elegant presentation.
