The edamame sushi bowl is the next best thing to takeout from your favorite Japanese spot. All the things you love about vegetarian sushi with none of the fuss! That's right, no rolling folks. Easy enough for a weekday lunch.
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Edamame Sushi Bowl
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 cup short grain brown rice
- 1 cup edamame, fresh or frozen
- 1 medium avocado
- 1 cup shredded green cabbage
- ½ red bell pepper, chopped
- 2 carrots, shredded
- ¼ cup scallions, sliced
- 3 tbsp. chives, minced
- 3 tbsp. low sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 tsp. agave nectar
Instructions
- Cook rice and edamame (if needed) according to package directions.
- Cut the avocado into bite-size pieces. Add to a large bowl and toss with the edamame, cabbage, red bell pepper, carrots, scallions and chives.
- Whisk together the soy sauce, rice vinegar, sesame oil and agave.
- Add rice to individual bowls, top with cabbage mixture and drizzle with dressing.
Nutrition
- Serving Size: 4
- Calories: 307
- Sugar: 5
- Sodium: 433
- Fat: 7
- Carbohydrates: 50
- Fiber: 7
- Protein: 9
- Cholesterol: 0
Greta
We tried this tonight and enjoyed it a great deal. I doubled it, as it was the only dish I served 4 adults for dinner and we had one serving left for lunch tomorrow. It's a great recipe, thank you.
Katie Koteen
Fantastic! We love it too!! Simple and easy to pull together with lots of fresh flavors 🙂