Cucumber avocado sushi bowls
All the flavor of a veggie sushi roll with none of the rolling: seasoned rice, cool cucumber, creamy avocado and a salty drizzle.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.73 a serving
- 570 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 1 cup frozen shelled edamame
- ½ english cucumber, thinly sliced
- 1 avocado, sliced
- ½ cup shredded carrots
- 2 tbsp gluten-free tamari
- 1 tsp sesame seeds
- 2 stalks green onions, thinly sliced
- 1 tsp sriracha (optional)
From your pantry
- 1½ cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
Each serving has about 570 calories, 19 g protein, 95 g carbs and 14 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No english cucumbers? Cucumbers or mini cucumbers work.
- No avocados? Guacamole works.
- No shredded carrots? Carrots work.
- No gluten-free tamari? Soy sauce works.
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
Put the rice in a strainer and it under cold water, swishing it with your fingers, until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: This is the step that keeps rice fluffy instead of gummy.Add the rice and water to a small and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and to low. Cook for 15 minutes without lifting the lid.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 15 min
Dolly’s tip: Every time the lid comes off, steam escapes and the rice cooks unevenly. Trust the timer.Take the pan off the heat, scatter the edamame over the rice, and put the lid back on for 10 minutes.
Timer: 10 min
Dolly’s tip: The rice finishes steaming and the edamame warm through at the same time.While it rests, stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves.
the cucumber and slice the avocado.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Cut around the pit, twist the halves apart, and scoop the flesh out with a big spoon before you slice.Fluff the rice and edamame with a fork, in the vinegar mixture, and gently it through until the rice looks glossy.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Divide the rice between two bowls and arrange the cucumber, avocado and carrots on top in little piles.
with tamari and sriracha and scatter the sesame seeds and green onions over the top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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