The beauty of these bowls is that the possibilities are endless. Whatever veggies or proteins you have on hand, whatever sauces or toppings you can find the fridge, will have a home atop this rice.
1 cup of sushi rice
1.5 cups of water
¼ cup rice vinegar
2 tbsp. sugar
Rice seasoning, to taste
1 avocado, sliced
1 cup shredded carrots
½ cucumber, cut into slices (crosswise or lengthwise – either works!)
¼ cup wasabi peas
1 package Gardein fish (or tofu, or any other veggie protein you have on hand)
Sriracha, hoisin and soy sauce, to taste
First, make your sushi rice according to package directions. (My Instant Pot calls for 1 cup of rice to 1.5 cups of water.) As the rice cooks, boil the vinegar and sugar together and let cool. When the rice is ready, drizzle the vinegar mixture through the rice, ensuring an even coat, and spoon the rice into bowls (we typically divide the rice in half into two bowls for a large dinner portion). Top the rice with some rice seasoning if you are so inclined.
Next, divide your veggies and protein up evenly and place atop the bowls of rice. Scatter wasabi peas on top along with your sauces, if using, and dig in! Chopsticks not required (but always encouraged).