Cookwith

Name: Color-Block Vegetable Sushi Bowl
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 cup sushi rice; 3/4 cup water; 1 tbsp rice vinegar; 1/2 tbsp sugar; 1/4 tsp salt; 1/3 cup mango, peeled and diced into 1/2-inch cubes; 1/3 cup cooked beet, peeled and diced into 1/2-inch cubes; 1/3 cup carrot, peeled and diced into 1/2-inch cubes; 1/3 cup cucumber, seeded and diced into 1/2-inch cubes; 1 tbsp soy sauce; 1 tsp mirin (optional); 1/2 tsp sesame oil; 1 tsp black or white sesame seeds; 2 nori snack sheets, cut into squares or broken into shards; Pickled ginger, for serving; Wasabi paste, for serving

Color-Block Vegetable Sushi Bowl

CrushedLemon1034

This Color-Block Vegetable Sushi Bowl transforms classic Japanese sushi flavors into a modern, deconstructed masterpiece. Each vegetable is precisely diced for a playful Rubik’s cube visual, making every bite colorful and fun. The combination of sweet mango, earthy beets, crisp cucumber, and carrot atop seasoned sushi rice creates a lively contrast of textures and flavors. Finished with a glossy soy glaze and crunchy nori, this bowl delivers on umami and visual delight—perfect for a healthy, quick dinner that’s as beautiful as it is tasty.

Ingredients

Instructions

Rinse sushi rice under cold water until water runs clear. Combine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Meanwhile, in a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow rice to cool to lukewarm.
Prepare mango, cooked beet, carrot, and cucumber, dicing each into uniform 1/2-inch cubes for a color-block effect.
In a small bowl, whisk together soy sauce, mirin (if using), and sesame oil to create a glossy soy glaze.
To assemble: Spread sushi rice in a shallow bowl. Arrange mango, beet, carrot, and cucumber cubes in distinct, color-blocked quadrants or geometric patterns on top of the rice.
Drizzle with soy glaze and sprinkle with sesame seeds. Add nori pieces for crunch.
Serve immediately with pickled ginger and wasabi on the side. Enjoy the visual playfulness and mix the bowl as you eat!