Healthy Vegetarian Sushi Bowls



  • 3/4 cup of uncooked basmati rice
  • 1 1/2 cups of water
  • 1/4 cube of Not-Chick’n bouillon (or vegetable bouillon)
  • 1 tablespoon of soy sauce
  • 1 teaspoon of toasted sesame oil
  • 2 teaspoons of rice vinegar
  • MSG (optional)


  • 1 sheet of nori seaweed
  • 2 teaspoons of toasted sesame oil
  • Salt to taste


  • 2 eggs
  • 1/4 cup of milk or plant-based milk
  • 1 tablespoon of maple syrup
  • 1 teaspoon of toasted sesame oil


  • 1 tablespoon of rice vinegar
  • 1 teaspoons of lemon juice
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of white miso paste
  • 2 tablespoons of water
  • 1 teaspoon of cornstarch

For Serving (All are optional)

  • Avocado, sliced
  • Cucumber, chopped
  • Mango, sliced
  • Tofu
  • Sesame seeds
  • Soy sauce
  • Green onions, chopped

Special Equipment



Put your water, rice, and bouillon in your rice cooker. Turn on. While your ice is cooking, you can prepare other parts of your bowl. When done, take out immediately and transfer to a mixing bowl. Add your soy sauce, rice vinegar, sesame oil, and MSG. Mix with a spoon and then cover with a kitchen towel. Set aside.


Cut your seaweed sheet into strips. Heat your pan to high heat with your sesame oil. Toast the seaweed for about 5 minutes, until crisp and brittle. Ad your salt and set aside.


Combine your eggs, milk, and syrup in a mixing bowl. Whisk very well. Heat your pan to medium-low heat with your sesame oil. Pour your egg mixture in. Once the edges are visibly cooked, use a spatula to fold it over itself like an omelet. Flip as many times as needed until you have a long strip that is fully cooked. Cut into bite-size pieces and set aside.


Combine all of your sauce ingredients in your saucepan. Simmer for a few minutes, stirring constantly, until thickened. Assemble your bowl and pour your sauce over.

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