4 VEGAN RICE RECIPES | Fried Rice | Sushi Buddha Bowl | Risotto | Coconut Chickpea Rice
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Recipes in this Video
5 recipes
The Sushi Buddha Bowl draws inspiration from traditional Japanese sushi while embracing the health-conscious trend of Buddha bowls. Originating from the idea of a balanced meal in a bowl, this dish combines fresh vegetables, protein, and grains, making it a nutritious option. Today, it has gained popularity worldwide, allowing for endless customization with various toppings and ingredients to suit individual tastes.
Ingredients
- ●sushi rice
- ●nori sheets
- ●cucumber
- ●avocado
- ●carrots
- ●radishes
- ●edamame
- ●sesame seeds
- ●soy sauce
- ●pickled ginger
- ●wasabi
- ●scallions
- ●tofu
Instructions
- 1Rinse sushi rice under cold water until the water runs clear.
- 2Cook sushi rice according to package instructions, then let it cool.
- 3Cut nori sheets into strips or small squares.
- 4Slice cucumber, avocado, and carrots into thin matchsticks.
- 5Prepare radishes by slicing them thinly or into rounds.
- 6If using edamame, steam or boil until tender and then shell them.
- 7Cube tofu and pan-fry until golden brown, if desired, or use raw.
- 8In a large bowl, layer the cooled sushi rice as the base.
- 9Arrange sliced vegetables, tofu, and edamame on top of the rice.
- 10Sprinkle sesame seeds over the bowl for added crunch.
- 11Add pickled ginger and a dollop of wasabi on the side.
- 12Drizzle with soy sauce just before serving.
- 13Garnish with chopped scallions for freshness.
Ingredient Alternatives
nori sheets
Healthier: seaweed snacks
Cheaper: rice paper
Rice paper is more widely available and less expensive.
sushi rice
Healthier: quinoa
Cheaper: white rice
White rice is a more economical option while still providing a good base.
tofu
Healthier: tempeh
Cheaper: chickpeas
Chickpeas are a cost-effective protein alternative.
edamame
Healthier: green peas
Cheaper: frozen peas
Frozen peas are often cheaper and still nutritious.
Techniques
slicingcookinglayering
Equipment
rice cookercutting boardsharp knifelarge bowl
🌶️🌶️🌶️Lowsoy
Also Known As
Sushi BowlSushi Salad
Ingredients
- ●2 cups cooked rice
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●2 tablespoons soy sauce
- ●1 tablespoon sesame oil
- ●2 cloves garlic, minced
- ●1/2 teaspoon ginger, grated
- ●2 green onions, chopped
- ●1 tablespoon vegetable oil
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- 3Add mixed vegetables and stir-fry for 3-4 minutes until they are tender.
- 4Add the cooked rice to the skillet, breaking up any clumps with a spatula.
- 5Pour soy sauce and sesame oil over the rice, stirring well to combine.
- 6Add chopped green onions, and season with salt and pepper to taste.
- 7Continue to stir-fry for another 2-3 minutes until everything is heated through.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and serve hot.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup sushi rice
- ●1 1/4 cups water
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1 medium cucumber, julienned
- ●1 medium carrot, julienned
- ●1 avocado, sliced
- ●1/2 cup edamame, shelled
- ●1/4 cup pickled ginger
- ●2 sheets nori, cut into strips
- ●2 tbsp sesame seeds
- ●2 tbsp soy sauce (or tamari for gluten-free)
- ●1 tbsp wasabi (optional)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
- 3Remove from heat and let the rice sit, covered, for 10 minutes.
- 4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice gently to season it.
- 5In a large bowl, layer the seasoned sushi rice as the base.
- 6Arrange the julienned cucumber, carrot, sliced avocado, and shelled edamame on top of the rice.
- 7Add the pickled ginger and nori strips on top of the vegetables.
- 8Sprinkle sesame seeds over the bowl for added flavor and texture.
- 9Serve with soy sauce and wasabi on the side for dipping.
Equipment
medium saucepansmall bowllarge bowlcutting boardknife
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup coconut milk
- ●1/2 cup shiitake mushrooms, sliced
- ●1/2 cup green peas, fresh or frozen
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp ginger, grated
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
- 3Add the sliced shiitake mushrooms to the skillet and cook until they are soft, about 5 minutes.
- 4Stir in the Arborio rice, allowing it to toast for 1-2 minutes, stirring frequently.
- 5Pour in the soy sauce and mix well, then gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- 6Once the rice is creamy and al dente (about 18-20 minutes), stir in the coconut milk and green peas.
- 7Cook for an additional 5 minutes, stirring frequently, until the risotto is creamy and heated through.
- 8Season with salt and pepper to taste, and stir in the chopped green onions just before serving.
- 9Serve hot, garnished with additional green onions if desired.
Equipment
SaucepanSkilletLadleWooden spoon
Ingredients
- ●1 cup basmati rice
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 can (14 oz) coconut milk
- ●1 cup vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 cup spinach, chopped
- ●Fresh cilantro for garnish
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic, cumin, coriander, turmeric, salt, and black pepper to the pot. Stir and cook for another minute until fragrant.
- 4Add the rinsed rice to the pot and stir to coat the rice with the spices and oil.
- 5Pour in the coconut milk and vegetable broth. Stir well and bring to a boil.
- 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
- 7After 15 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes.
- 8Stir in the chickpeas and chopped spinach, mixing gently until the spinach wilts.
- 9Serve warm, garnished with fresh cilantro.
Equipment
large potmeasuring cupsmeasuring spoonswooden spoon
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