Description
This Green Goddess Sushi Bowl is a vibrant, fresh dish combining tender asparagus, creamy avocado, crisp cucumber, and sweet bell pepper over perfectly seasoned sushi rice. Finished with crunchy nori sheets and a spicy sriracha mayonnaise drizzle, it offers all the flavors of sushi without the rolling, perfect for a quick, healthy meal.
Ingredients
Scale
Rice
- 2 cup Short Grain White Rice
- 2 cup Water
- 3 tablespoon Rice Vinegar
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Salt
Vegetables
- 1 clove Garlic
- 0.5 pound Asparagus
- 1 Avocado
- 1/4 Lime
- 1/2 Cucumber
- 1/2 Green Bell Pepper
Other
- 1 tablespoon Oil
- 6 Nori Sheets
- to taste Sesame Seeds
- 1/2 cup Mayonnaise
- 2 tablespoon Sriracha
Instructions
- Rinse and Cook Rice: Add water to the short grain white rice and swish it around, then drain. Repeat a few times until the water runs clear. Add 2 cups of fresh water to the rice and bring it to a boil over high heat. Once boiling, reduce the heat to a gentle simmer, cover, and cook for 15 minutes.
- Let Rice Rest: Remove the pot from heat but leave the lid on without stirring. Let the rice rest for 15 minutes to finish steaming and absorb moisture.
- Prepare Sushi Vinegar: In a microwave-safe bowl, combine the rice vinegar, granulated sugar, and salt. Microwave for about 15 seconds to dissolve the sugar, then stir well and set aside.
- Sauté Asparagus and Garlic: Heat oil in a large sauté pan over medium heat. Add the garlic and asparagus, cooking until the asparagus is fork-tender but still crisp, about 5-7 minutes.
- Slice Vegetables: Thinly slice the avocado, cucumber, and green bell pepper. Drizzle lime juice over the avocado slices to prevent browning and maintain freshness.
- Make Spicy Mayo: In a small bowl, combine mayonnaise and sriracha, mixing thoroughly and set aside for drizzling later.
- Season the Rice: Sprinkle half of the rice vinegar mixture evenly over the cooked rice and gently fold to incorporate. Add the remaining vinegar mixture and continue folding until fully combined and the rice is shiny and flavorful.
- Assemble the Bowls: Divide the seasoned rice into 2 to 3 serving bowls. Top each bowl with the sautéed asparagus, sliced avocado, cucumber, bell pepper, and crumble the nori sheets on top.
- Garnish and Serve: Sprinkle sesame seeds over each bowl to taste and drizzle the prepared sriracha mayonnaise on top. Serve immediately for a fresh and vibrant meal.
Notes
- For best results, use short grain rice for the authentic sushi rice texture.
- Adjust sriracha quantity in the mayo to control spiciness level.
- Use fresh, ripe avocado but add lime juice immediately to prevent browning.
- Gently fold rice when mixing vinegar to avoid mashing the grains.
- Can be served warm or at room temperature.
- Add cooked shrimp or tofu for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
Keywords: sushi bowl, green goddess sushi bowl, avocado sushi bowl, asparagus sushi, vegetarian sushi bowl, easy sushi bowl, sushi rice bowl
