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.
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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.
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.
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.
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.
How to Make Spicy Mayo
Stir together ½ cup mayo, 2 tablespoons sriracha, and 1 teaspoon lime juice.
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 Bowl
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
Hungry for More Vegetarian Dinner Recipes?
Stuffed Sweet Potatoes with Roasted Chickpeas
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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