Veggie Sushi Bowls with Tahini Dressing

Veggie Sushi Bowls - Foody First

A nice fresh option to mix it up in the cooler months - a change from stews, soups, and curries! All the colours are just a plus.


Serves 2 // Vegan, Vegetarian, Gluten Free, Dairy Free



  • 1/2 cup brown short-grain rice

  • 1 Tbs rice vinegar

  • 1 1/2 tsp soy sauce (gluten free if necessary)

  • 1/2 Tbs agave or honey

  • 1/4 tsp salt

Sesame Tahini Dressing:

  • 1 Tbs soy sauce (gluten free if necessary)

  • 1 Tbs apple cider vinegar

  • 1 Tbs agave or honey

  • 1 Tbs tahini

  • 1 tsp sesame oil

  • 1 tsp finely chopped ginger


  • 1 cup edamame, frozen

  • 1 large carrot, sliced into ribbons with vegetable peeler

  • 1 mango, peeled and cut into chunks

  • 1 avocado, sliced

  • 1/2 small cucumber, de-seeded and cut into matchsticks

  • 1/2 cup thinly sliced red cabbage

  • Garnishes: sesame seeds


  1. To cook the rice: Bring a medium pot of water to the boil and pour rice in. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.

  2. Pour rice vinegar, soy sauce, agave or honey, or salt into rice and stir.

  3. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer for about 5 minutes. Drain and set aside.

  4. To prepare the dressing put in everything into a small bowl and stir well.

  5. To prepare bowls: Divide rice, edamame, and veggies between 2 bowls. Top with sesame seeds and dressing and enjoy!

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