Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Sushi Bowl with Shiitake, Baby Corn and Avocado

Sushi Bowl with Shiitake, Baby Corn and Avocado

I am as passionate about food as I am of practicality. We live in such a dynamic world that sometimes it's hard keep up with absolutely everything we have to do and even more so with everything we want to do. 

For me, even though I love cooking, experimenting with food and creating new recipes, there are only so many hours in a day and taking long hours to cook on a regular basis it is just not in my possibilities, let alone clean the mess that naturally occurs when cooking complicated meals. 

On the other hand, as much as I praise for practicality I refuse to bargain on nutrition, and that is exactly why I came up with this sushi bowl recipe. It is full of colour, it is made of layers and layers of nutrients, you'll be surprised on how easy it is to make. The best part, you pretty much need one pan too cook it and a bowl to serve it. 

Talk about being practical! 

On the nutrition side, well… I don't even know where to start! I wanted it to be as substantial as possible so I added a great variety of vegetables and ingredients to target different aspects of nutrition. Every ingredient is a little gem so it is hard to list ALL the benefits and nutrients you'll be getting from this bowl but let me give you an idea of what I am talking about. 

Corn: Promotes nerve health and cognitive function

Carrot: Improves vision

Ginger: Anti-inflammatory properties 

Garlic: Improves blood flow, reduces clots

Shiitake mushrooms: Promote healthy skin

Sesame oil: Helps regulate glucose levels

Avocado: Enhances absorption of nutrients

Cucumber: Prevents acidity

Edamame: Energy booster

Nori: Anti-carcinogenic properties

Scallions: Promote heart health

Soy bean sprouts: Reduces anxiety and stress

Rice: Promotes healthy bones 

Hope you got as excited as I did with this list! 

This sushi bowl is also a protein-loaded powerhouse, one serving will give you 20g. Even though not all protein is created equal, with this recipe you can be a hundred percent sure that there's enough variety to cover all your essential amino acid needs!

You might wonder why should we pay attention to this, well, amino acids are the building blocks of proteins, different combinations of amino acids make different proteins that will then be used for different body functions like maintaining muscles, bones, blood, and body organs.

The body can only produce certain kinds of amino acids, in order to get the rest of them it is essential that you add them to your diet, hence, the name: essential amino acids. Not very creative, I know. 

Enough about nutrition!  What about flavour? We didn't want to leave this part out, so I made sure that the many different flavours which came together make an experience out of every bite. 

We have everything covered: healthy, simple to make and so incredibly delicious! Your belly will be full and happy, and you will be fuelled for several hours! 

Ingredients
14
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Corn, Mushrooms, Soy

Ingredients

For the sushi bowl

  • 2 oz baby corn (cut into strips)
  • 2 oz carrot (cut into strips)
  • 1 inch fresh ginger (minced)
  • 1 clove garlic (minced)
  • 4 pieces shiitake mushrooms (cleaned and sliced)
  • 1 tablespoon toasted sesame oil

For the sauce

  • 1 clove garlic (minced)
  • 2 tbsps light soy sauce
  • 2 tbsps rice vinegar

For the rice

  • 12 cup brown rice
  • 1 cup water

For the raw vegetables

  • 1 avocado (sliced)
  • 12 small cucumber (cut in strips)
  • 12 cup frozen unshelled edamame (defrosted and unshelled)
  • 2 sheets nori dried seaweed sheet (sliced)
  • 2 medium scallion (thinly sliced)
  • 1 cup soybean sprouts (washed and dried)

Directions

  1. Use a big pot and cook the rice until soft in water for about 30 minutes.
  2. Heat up the oil in a frying pan and fry the garlic and ginger for about 1-2 minutes.
  3. Add the carrot, baby corn and shiitake mushroom and fry for another 5 minutes until vegetables still a bit crunchy.
  4. For the sauce mix all the ingredients in a small bowl.
  5. For serving add rice into a bowl and place the raw and cooked vegetables on top with the seaweed, sprinkle sauce on top, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with shopping lists and nutritional information.

Find Out More!