Black Rice Sushi Bowl, featuring antioxidant rich black forbidden rice, cool cucumbers, crunchy carrots, creamy avocado and sprouts, drizzled with a delicious creamy dynamite sauce made with tahini and sriracha!
Sometimes it’s just easier to throw your sushi ingredients into a bowl, which was just the case for me here. I attempted to make sushi rolls but my knives were not sharp enough making it hard to cut the roll properly. I ended up simply eating it as a hand roll and decided to create a sushi bowl to share with you, saving the sushi roll for later.
I think you’re going to love your veggie sushi in a bowl as much as I did!
Let’s Talk About Black Rice!
I’ve had a bag of black rice in my pantry for far too long. It’s one of those items I use on occasion and thought it would be perfect for this sushi bowl.
Black rice (aka purple, fortune, Emperor’s or forbidden rice) is highly nutritious and a grain that we could all benefit from adding to our meal rotation. It’s slightly more nutritious than brown rice and can be used in place of other colored rices, even in dessert recipes.
Its main attribution over brown rice is the concentration of anthocyanin antioxidants in its dark color. The power of these antioxidants can be compared to that of blueberries and other dark colored fruits and vegetables.
Its flavor and texture is about the same as brown rice and the nutritional profile is similar as well. After having it here, I can see myself grabbing for the black rice more often – its nutty texture and softly sweet undertone is delicious!
How To Make Black Rice Sushi Bowl
I kept the vegetables simple but you can make your sushi bowl your own by changing up the vegetables to whatever you have accessible in your area or on hand.
Some variations to try:
- julienned bell peppers
- enoki mushrooms or pan seared sliced shitake mushrooms
- shredded purple or green cabbage
- pea shoots
- cubed tofu or edamame for protein
Whatever vegetables you use, the creamy spicy sauce will finish it off, making it all come together beautifully! As well as being so simple to put together, the dressing can double as a dip or dressing making it versatile.
Altogether, this is an easy to throw together veggie sushi bowl that you can enjoy whenever the craving strikes!
More Veggie Sushi InspirationPrint
BLACK RICE SUSHI BOWL + DYNAMITE SAUCE
Sushi in a bowl featuring a spicy creamy dressing and nutritious black rice!
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: Serves 2 1x
- Category: Entree
- Cuisine: Vegan
- 1/2 cup black rice
- just under 1 cup water or vegetable broth
- 1 – 2 carrots, julienned
- 1/2 cucumber, julienned
- 1 avocado
- 1/2 cup alfalfa sprouts, or sprouts of choice
- 3 radishes, sliced
- nori sheet, cut into strips
- sesame seeds, to garnish
- 4 tablespoons (1/4 cup) tahini
- 6 – 7 tablespoons water
- juice of 1/2 small lemon or splash of apple cider vinegar
- 2 – 3 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
- pinch of salt
Rinse rice well under cool running water using a fine mesh sieve. In a small saucepan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.
In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.
To serve, add 1/2 of the rice (about 1/2 cup) into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!
If you don’t have tahini on hand, use any vegan mayo of choice, about 1/2 cup + a tablespoon or so of water to thin if needed. Omit the lemon/vinegar juice.
Change up the vegetables using colored bell peppers, pan seared julienned shitake mushrooms, shredded purple or green cabbage, peas shoots, etc.
Add in some cubed tofu or edamame for added protein.