Past Recipes
Vegetable Sushi Bowls

Vegetable Sushi Bowls with Wasabi Mayo and Nori

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It’s hard to resist sushi, but the rolling, slicing, and layering? That we can resist. Luckily, we dreamed up this better-than-takeout sushi bowl, featuring all the flavors we adore (sesame seeds, wasabi, seaweed), but in a deconstructed preparation that’s a snap to put together. Fragrant sushi rice is topped with soy-seared mushrooms, sesame carrots, and lightly pickled cucumber. Wasabi mayo and pieces of nori (seaweed) round out this Japanese-inspired meal.
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 810
  • Protein 14g
  • Total Carb 92g
  • Total Fat 46g

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

Ingredients & Equipment

What we send

  • sushi rice
    • 3/4 cup
    • sushi rice
  • sushi vinegar
    • 2 tablespoons
    • sushi vinegar
  • English cucumber
    • 1/2
    • English cucumber
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • sesame seeds
    • 2 teaspoons
    • sesame seeds
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • shiitake mushrooms
    • 4 ounces
    • shiitake mushrooms
  • carrots
    • 6 ounces
    • carrots
  • sesame oil
    • 3 tablespoons
    • sesame oil
  • wasabi paste
    • 2 packets
    • wasabi paste
  • mayonnaise
    • 2 ounces
    • 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 for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff rice with a fork, and stir in 1 tablespoon sushi vinegar, saving remainder for Step 2. Cover and set aside. 

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse cucumber and quarter lengthwise. Thinly slice crosswise and place in a medium bowl. Add 1 packet soy sauce, half of sesame seeds, and remaining sushi vinegar to bowl. Season with ¼ teaspoon salt and pepper, toss to combine, and set aside. Remove and discard mushroom stems, then wipe caps 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. 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, stir wasabi into container with mayonnaise to fully combine. Season with ⅛ teaspoon salt and pepper as desired. 

  6. Plate Sushi Bowls

    Plate 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 sections of cucumber, carrot, mushroom, avocado, and nori. Drizzle over wasabi mayo and dig in!

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