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    Home » Recipes » Wild Rice Sushi Bowls

    Published: May 30, 2021 · Modified: Dec 1, 2021 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Wild Rice Sushi Bowls

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    Wild Rice Sushi Bowls

    Wild rice sushi bowls are a big hearty bowl of all your favorite sushi flavors -- and maybe a few new ones! Wild rice provides an antioxidant rich backdrop for teriyaki sweet potatoes, quick-pickled veggies, creamy avocado, and a spicy sriracha mayo. Everyone can build their own, making it a perfect weeknight meal or easy lunch to grab on the go.

    Wild Rice Sushi Bowls

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    You’re going to love this

    Wild rice. Wild rice is not only a Midwestern staple, it’s much more flavorful and nutritious than plain white rice. In this recipe, wild rice is treated like sushi rice, which is tossed with some rice vinegar and honey. 

    Quick pickled veggies. Raw vegetables are nice, but they’re not super flavorful all on their own. A quick pickle boosts their flavor in a red hot minute (or ten of them, to be exact), but keeps the crunch. Game changer, in my opinion. 

    Teriyaki sweet potatoes. Okay, these are like candy. If you’ve never roasted sweet potatoes in teriyaki sauce before, I encourage you to stop what you’re doing and go do that now. When you make them, make more than you think you should because you’ll be picking away at them the whole time and suddenly wonder where they all went. 

    Spicy mayo. When you whisk together mayo, sriracha, and lime, you’ll unlock the key to having spicy mayo at home any time you want it.  

    Soy dipping sauce. You know why the little bowls of soy sauce you get at the restaurant taste better than when you just pour your own little bowl of soy sauce at home? Rice vinegar. You’re welcome. 

    Wild rice in a can. Wild rice takes a long time to cook. So if you don’t want to cook your own wild rice for your sushi bowl, you can totally buy it in a can. Just drain it and rinse it well with cool water, just like you would a can of beans. 

    Wild Rice Sushi Bowls

    How to Make Wild Rice Sushi Bowls

    Preheat the oven to 400. Prepare sheet pan with cooking spray. Dice sweet potatoes, toss them in ¼ cup of teriyaki sauce, then spread them evenly on the pan. Roast for 40 minutes or until brown and crispy. 

    • teriyaki sweet potatoes
    • teriyaki sweet potatoes

    Heat 4 tablespoons of rice vinegar with 2 tablespoons of honey until the honey is dissolved. Stir mixture into 4 cups of cooked wild rice. 

    sushi wild rice

    How to Make Quick Pickled Carrots & Cucumbers

    Slice cucumber into ½” thick slices and carrots into thin slices or ribbons. Use a vegetable peeler or spiralizer if you wish. Place in a heatproof bowl. 

    In a small saucepan, add 1 cup water, 1 cup rice vinegar, 1 clove minced garlic, 1 teaspoon ground ginger, 1 tablespoon of honey, and 1 teaspoon salt. Bring to a boil. Pour over the cucumbers and carrots. Let sit for 10 minutes.  

    quick pickled vegetables

    How to Make Spicy Mayo

    Stir together ½ cup mayo, 2 tablespoons sriracha, and 1 teaspoon lime juice. 

    spicy mayo

    How to Make Sushi Soy Dipping Sauce

    Stir together ¼ cup soy sauce and 1 tablespoon rice vinegar. 

    Build your wild rice sushi bowls. Start with a layer of wild rice and add sweet potatoes, pickled cucumbers and carrots, sliced avocado, sliced radishes, green onions, and sesame seeds. Drizzle with spicy mayo and soy sauce. 

    Wild Rice Sushi Bowls
    wild rice sushi bowl

    Wild Rice Sushi Bowl

    Cara Lanz
    Wild rice sushi bowls are a big hearty bowl of all your favorite sushi flavors -- and maybe a few new ones! Wild rice provides an antioxidant rich backdrop for teriyaki sweet potatoes, quick-pickled veggies, creamy avocado, and a spicy sriracha mayo. Everyone can build their own, making it a perfect weeknight meal or easy lunch to grab on the go.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Course Main Course, Salad, Side Dish
    Cuisine American
    Servings 4 people
    Calories 654 kcal

    Ingredients
      

    Teriyaki Sweet Potatoes

    • 2 sweet potatoes, diced
    • ¼ cup teriyaki sauce

    Sushi Wild Rice

    • 4 tablespoons rice vinegar
    • 2 tablespoons honey
    • 4 cups wild rice, cooked

    Quick Pickled Vegetables

    • 1 English cucumber, sliced
    • 2 carrots, thinly sliced
    • 1 cup water
    • 1 cup rice vinegar
    • 1 clove garlic, minced
    • 1 teaspoon ground ginger
    • 1 tablespoon honey
    • 1 teaspoon salt

    Spicy Mayo

    • ½ cup mayonnaise
    • 2 tablespoons sriracha sauce
    • 1 teaspoon lime juice

    Soy Dipping Sauce

    • ¼ cup soy sauce
    • 1 tablespoon rice vinegar

    Toppings

    • 1 avocado, sliced
    • 2 radishes, thinly sliced
    • 2 green onions, sliced
    • 1 teaspoon sesame seeds

    Instructions
     

    • Preheat the oven to 400. Prepare sheet pan with cooking spray. Dice sweet potatoes, toss them in ¼ cup of teriyaki sauce, then spread them evenly on the pan. Roast for 40 minutes or until brown and crispy.
    • Heat 4 tablespoons of rice vinegar with 2 tablespoons of honey until the honey is dissolved. Stir mixture into 4 cups of cooked wild rice.
    • Make quick-pickled cucumbers and carrots. Slice cucumber into ½” thick slices and carrots into ribbons. Use a vegetable peeler or spiralizers, if you wish. Place in a heatproof bowl.
    • In a small saucepan, add 1 cup water, 1 cup rice vinegar, 1 clove minced garlic, 1 teaspoon ground ginger, 1 tablespoon of honey, and 1 teaspoon salt. Bring to a boil. Pour over the cucumbers and carrots. Let sit for 10 minutes. 
    • Make spicy mayo. Stir together ½ cup mayo, 2 tablespoons sriracha, and 1 teaspoon lime juice.
    • Make soy dipping sauce. Stir together ¼ cup soy sauce and 1 tablespoon rice vinegar.
    • Build your bowls. Start with a layer of wild rice and add sweet potatoes, pickled cucumbers and carrots, sliced avocado, sliced radishes, green onions, and sesame seeds. Drizzle with spicy mayo and soy sauce.

    Nutrition

    Calories: 654kcalCarbohydrates: 86gProtein: 13gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 12mgSodium: 2531mgPotassium: 1129mgFiber: 11gSugar: 26gVitamin A: 21373IUVitamin C: 19mgCalcium: 97mgIron: 3mg
    Tried this recipe?Let us know how it was!
    Wild Rice Sushi Bowls

    Hungry for More Vegetarian Dinner Recipes?

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    Buffalo Cauliflower Tacos

    Spinach & White Bean Veggie Burgers

    Recipe Essentials

    Nordic Ware Baking Sheets

    If you're looking for your first set of baking sheets or replacing your old ones, I recommend these half sheet pans from Nordic Ware. I've had mine for years now and they've stood up to all of the abuse I've put them through. I also have a full sheet pan, which has come in handy more times than I thought it would.

    MIU Silicone Baking Mats

    Silicone baking mats are awesome. I used mine for making the teriyaki sweet potatoes in this recipe, but I also use them for baking. Especially cookies. They keep the cookie dough from spreading out so my cut sugar cookies have nice clean edges. These mats also make clean up super easy and, of course, keep anything and everything from sticking.

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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

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