Veggie Sushi Bowls with Quick Pickled Radishes

  • Prep Time: 75 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 4 1x
  • Category: Entree, Gluten Free, Vegan


  • 1 cup rice, dry
  • 1 medium carrot, grated or thinly sliced (about 1 cup)
  • 1 medium cucumber, grated or thinly sliced (about 1 cup)
  • 1 large avocado, thinly sliced
  • 1 cup chopped seaweed sheets
  • Optional (recommended) toppings: soy sauce, toasted sesame seeds, wasabi

Quick Pickled Radishes:

  • 1 large bunch radishes, thinly sliced
  • 2/3 cup distilled white vinegar
  • 2/3 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt


  1. Add the vinegar, water, salt and sugar to a medium sized jar with a lid and shake until sugar and salt are dissolved. Add the sliced radishes, shake and refrigerate for at least one hour.
  2. Cook rice according to package directions.
  3. Assemble sushi bowls: put equal portions of the rice in each bowl, about 1/2 cup. Top with 1/4 cup each carrots, cucumber and seaweed. Put a few slices of avocado in each bowl and desired amount of pickled radishes. Season with soy sauce, wasabi and sesame seeds.


Recipe makes 4 bowls. If making bowls ahead of time to take for lunch, leave out the avocado until serving.