Veggie Sushi Bowls with Ginger Miso Dressing

By SmartyPlants | December 14, 2020
Makes 4 bowls
Everything you love about sushi in one bowl! Well, minus the raw fish. There’s obviously no fish in our sushi bowls, but the toasted nori gives this bowl a great fish-y flavor. It's all you need—plus our Ginger Miso Dressing—to get your sushi fix.


Ginger Miso Dressing 2 cups brown rice, frozen, thawed
1 sheet nori, 8x8 sheet
2 cups edamame, shelled, thawed
2  carrots, peeled into ribbons using a potato peeler
1  avocado, sliced lengthwise
1  English cucumber, sliced into thin rounds
2  green onions, sliced for topping
1 handful red cabbage, thinly sliced for garnish
1 sprinkle black sesame seeds, for garnish


  1. First, make your Ginger Miso Dressing according to the recipe and instructions below. Next, place your brown rice in a small mixing bowl and heat it up in the microwave for a minute. You could also heat it up on the stovetop in a saucepan. Tear the toasted nori sheet into tiny pieces (or use kitchen scissors), add it to the rice, and stir to combine.

  2. Divide the rice evenly between four bowls. Top with your edamame, carrots, avocado slices, and cucumbers.

  3. Drizzle on some Ginger Miso Dressing and top your bowl with green onions and red cabbage. Sprinkle with black sesame seeds and dig into your delicious bowl of sushi.

Recipe Notes

Nori is a type of seaweed that is formed into sheets and used for making sushi. You can get toasted nori sheets in the International section of most grocery stores.

For the Ginger Miso Dressing:


2/3 cup brown rice vinegar
4 tablespoons tahini
3 tablespoons 100% pure maple syrup
2 tablespoons miso
2 tablespoons tamari
2 teaspoons granulated garlic
3 teaspoons fresh ginger, minced
8 turns freshly ground black pepper


  1. Add all dressing ingredients to a bowl and whisk together to combine. So easy!

Recipe Notes

Store in the fridge for up to a week.

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