Past Recipes
Vegetable Sushi Bowls

Vegetable Sushi Bowls with Wasabi Mayo and Nori

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These better-than-takeout sushi bowls feature some of our favorite Japanese ingredients: nori (seaweed), wasabi mayo, and sticky rice. They’re deconstructed and a snap to put together, no rolling required. Soy-seared mushrooms, sesame carrots, and lightly pickled cucumber get paired with slices of creamy avocado in these fishless sushi bowls.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 860
  • Protein 14g
  • Total Carb 84g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    • 3/4 cup
    • sticky rice
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • English cucumber
    • 1
    • English cucumber
  • sesame seeds
    • 2 teaspoons
    • sesame seeds
  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • carrots
    • 6 ounces
    • carrots
  • sesame oil
    • 3 tablespoons
    • sesame oil
  • wasabi powder
    • 1 teaspoon
    • wasabi powder
  • mayonnaise
    • 4 packets
    • mayonnaise
  • avocado
    • 1
    • avocado
  • nori sheet
    • 1
    • nori sheet

What You’ll Need

  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, then reduce heat to low, cover pot, and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then stir in 1 tablespoon rice wine vinegar, reserving remaining vinegar for Step 2. Cover rice and set aside.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Thinly slice half of cucumber crosswise into rounds (eat remainder as a snack), then place in a medium bowl. Add 1 packet soy sauce, remaining rice wine vinegar, half of sesame seeds, ¼ teaspoon salt, and pepper, toss to combine, and set aside. Wipe mushrooms clean with a damp paper towel and roughly chop. Cut carrots crosswise on a diagonal into ½-inch slices.

  3. Cook mushrooms

    Cook mushrooms

    Heat half of sesame oil in a large pan over medium-high heat (reserve remaining oil for next step). When oil is shimmering, add mushrooms and cook, stirring occasionally, until browned and tender, about 7 minutes. Add remaining soy sauce and cook until liquid is reduced and thickens slightly, about 30 seconds more. Remove pan from heat and season mushrooms with pepper as desired.

  4. Cook carrots

    Cook carrots

    While mushrooms cook, heat remaining sesame oil in a medium pan over medium heat. When oil is shimmering, add carrots and cook, stirring occasionally, until soft, about 6 minutes. Add remaining sesame seeds and cook, tossing to combine, until carrots are coated, 1 minute more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and set aside. 

  5. Make wasabi mayo

    Make wasabi mayo

    While carrots cook, in a small bowl, stir together wasabi (use half for milder heat) and mayonnaise to fully combine. Season with ⅛ teaspoon salt and pepper as desired.

  6. Plate vegetable sushi bowls

    Plate vegetable sushi bowls

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Break nori into bite-size pieces. Divide sushi rice between serving bowls. Top with cucumber salad, sautéed mushrooms, sautéed carrots, and sliced avocado. Garnish with nori and dollop over wasabi mayo, as desired. Dig in!

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