Vegetarian sushi bowl

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Georgina Fuggle shares her recipe for vegetarian sushi bowls – one of the year's major food trends. Fresh and always delicious, sushi bowls make a fantastic healthy lunch or light supper and can be easily adapted with the addition of more vegetables or sushi-grade raw fish.

First published in 2016
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As the trend continues (and rightfully so) for dishes that are not only healthy and clean but also incredibly tasty, I introduce to you – the sushi bowl. This deconstructed veggie version of the popular Japanese rice dish is wonderfully addictive, and for good reason. With its rainbow wheel of colours, every ingredient plays an equally important role. Grated carrot adds a satisfying crunch, the shredded strands of glistening green seaweed are there for a salty sea bite, while the fleshy orange mango adds a sweet juiciness. This is all authentically rounded off with sticky white sushi rice, gently spiked with rice wine vinegar.

This is a beautiful way to use up the remainder of a bag of rice and the last haul of vegetables left in your fridge. Or perhaps an exciting, less fiddly way to get your usual Japanese fix at home. Try adding smoked trout or salmon if you’re in the mood for a slightly more filling non-veggie version.




Rice sushi bowl

  • 80g of sushi rice, rinsed
  • 2 tbsp of rice wine vinegar
  • 2 tbsp of water
  • 1 tbsp of brown sugar
  • 1/2 bunch of spring onions
  • 1 mango, (small), sliced
  • 2 carrots, (large), grated
  • 60g of seaweed, (dried), sliced and soaked in water
  • 2 tbsp of sesame oil
  • 1/2 cucumber, (small), finely sliced
  • 1 handful of alfalfa sprouts
  • 2 tbsp of sesame seeds, toasted
  • 200g of frozen peas
  • 2 tbsp of milk
  • 1 tsp wasabi paste


Begin by cooking the rice. Place the rice in a medium-sized pan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook uncovered for 20 minutes
Meanwhile, place the vinegar, 2 tbsp water and sugar in a small pan and cook over a medium heat for 4–5 minutes or until the sugar has dissolved
Place the cooked rice in a bowl and combine with the vinegar mixture and spring onions. Season to taste and set aside
In a small bowl, toss together the seaweed, sesame oil and half the toasted sesame seeds. Set aside until ready to assemble
To make the pea purée, bring a medium-sized pan of salted water to the boil. Add the peas, lower the heat and simmer for 10–15 minutes
Strain and blend the mixture with a handheld or stand-alone blender until you have a smooth purée. Adjust the consistency with the milk until a slightly loose, dropping consistency. Stir through the wasabi and season to taste. Keep warm
In two bowls or bento boxes, spoon in the rice and top with the mango slices, grated carrot, seaweed, cucumber and the alfalfa sprouts. Add a dollop of pea purée, sprinkle over any remaining sesame seeds and serve
First published in 2016

Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.

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