Can I make this bowl ahead of time?

Absolutely! You can cook the quinoa and chop the vegetables ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving to keep the vegetables crisp and fresh.

What if I don't have rice vinegar?

If you don't have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar, but the flavor will be slightly different. Use a bit less, as these vinegars have a stronger flavor than rice vinegar.

Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice for quinoa. Cook the brown rice according to package directions and then follow the recipe as written. Keep in mind that brown rice has a nuttier flavor and a slightly chewier texture compared to quinoa.

How long does the sauce last in the refrigerator?

The sauce can be stored in an airtight container in the refrigerator for up to a week. The flavors may meld together over time, so give it a good whisk before using.

Can I add fruit to this bowl?

Yes, definitely! Some great fruit additions include mango, avocado, or even pineapple. The sweetness of the fruit complements the savory flavors of the bowl beautifully.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use tamari instead of soy sauce, to ensure it's gluten-free. Quinoa, rice vinegar, vegetables, and other ingredients are all naturally gluten-free.

Rainbow Quinoa Sushi Bowl

📖 Instructions

Rinse the Quinoa: Begin by rinsing 1 cup of quinoa under cold water using a fine-mesh sieve for about 1-2 minutes. This helps remove the natural coating, called saponin, which can give it a bitter taste. Trust me, don't skip this step!
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Visual cue: the quinoa should look like it has little 'tails' popping out. Once cooked, fluff it with a fork and let it cool slightly. It should not be mushy!
Prepare the Sushi Rice Vinegar: In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt until the sugar and salt are dissolved. This mixture adds that signature sushi flavor to the quinoa.
Combine Quinoa and Vinegar: Gently fold the sushi rice vinegar mixture into the cooled quinoa. Make sure to evenly coat the quinoa without overmixing. Taste and adjust the seasoning if needed. Some people like it a bit sweeter, some a bit saltier – it's all about personal preference!
Chop the Vegetables: While the quinoa is cooking and cooling, prepare your colorful vegetables. Here's a suggested list: 1/2 cup shredded carrots, 1/2 cup sliced cucumber, 1/2 cup diced bell peppers (red, yellow, or orange), 1/2 cup shelled edamame, and 1/4 cup chopped green onions. Feel free to add any other veggies you love! Consider purple cabbage, snow peas, or even some lightly steamed broccoli.
Prepare the Protein (Optional): If you're adding a protein source, now is the time to prepare it. You can use about 1 cup of cooked and cubed tofu, grilled chicken, or your favorite sushi-grade fish (like tuna or salmon). If using fish, make sure it's fresh and from a reputable source. For a vegan option, tempeh is a great alternative, or even seasoned chickpeas.
Make the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of sesame oil, 1 teaspoon of rice vinegar, 1/2 teaspoon of ginger (grated), and 1/4 teaspoon of red pepper flakes (optional, for a bit of heat). Taste and adjust the seasonings to your liking. Some people prefer a sweeter sauce, so feel free to add a touch of honey or maple syrup.
Assemble the Bowl: Now for the fun part! Divide the seasoned quinoa among bowls. Arrange the prepared vegetables and protein (if using) artfully on top of the quinoa. I like to create a rainbow effect by placing the different colored veggies next to each other. It makes it look so inviting!
Drizzle with Sauce: Drizzle the prepared sauce over the bowl. Be generous, but not too much – you want to taste the individual ingredients as well.
Garnish and Serve: Garnish the bowl with a sprinkle of sesame seeds and some chopped nori seaweed sheets (optional). Serve immediately and enjoy your vibrant and nutritious Rainbow Quinoa Sushi Bowl! You can also add a dollop of wasabi or some pickled ginger on the side for that authentic sushi experience.

Sushi bowls

rainbow quinoa sushi bowl

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