Rainbow Sushi Bowl with Quick Miso Soup
A vibrant deconstructed sushi bowl loaded with sushi rice, crisp vegetables, creamy avocado, and a tangy ginger-soy drizzle—plus a quick miso soup on the side. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 8g
Ingredients
- 2 cups sushi rice (cooked)
- 1 whole cucumber
- 1 whole avocado
- ¾ cup shredded carrot
- 2 sheets nori sheets
- 1 tbsp fresh ginger (grated)
- 2 tbsp miso paste
Instructions
- 1
Heat 2 cups water in a saucepan over medium heat until steaming, about 4 minutes.
- 2
Stir in miso paste until dissolved, then divide between two bowls. Serve hot as miso soup.
- 3
Divide cooked sushi rice between two bowls, pressing gently to create a bed.
- 4
Slice cucumber into thin rounds and cut avocado into thin wedges. Tear nori into bite-sized pieces.
- 5
Arrange cucumber, avocado, shredded carrot, and nori pieces in separate piles on top of each rice bowl.
- 6
Whisk together 2 tbsp soy sauce, grated ginger, and 1 tbsp rice vinegar. Drizzle over the bowl and serve with the miso soup.
Tools you’ll need
- saucepan
- two bowls
- knife and cutting board
- whisk or fork
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