Photo of Veggie sushi bowl by WW

Veggie sushi bowl

Points® value
Total Time
45 min
10 min
35 min
A Japanese-inspired rice bowl with pickled veg and a wasabi dressing.


Sushi rice

250 g

Carrots, raw

2 medium, peeled, sliced into ribbons


1 individual, extra large, sliced into ribbons

Rice Wine Vinegar

3½ tablespoon(s)

Agave Syrup

½ tablespoon(s), level

Root Ginger

1 tablespoon(s), sliced

Sesame Seeds

1 teaspoon(s), black

Sesame Oil

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Wasabi paste

¼ teaspoon(s), level

Red pepper

1 medium, sliced

Edamame Beans, cooked

175 g

Pickled sushi ginger

20 g


  1. Rinse and drain the rice, then cook to pack instructions.
  2. Meanwhile, put the carrots and cucumber in a small bowl and pour over 3 tablespoons of the vinegar and the agave syrup. Add the fresh ginger and set aside to pickle for 10 minutes, then drain and toss with the sesame seeds. Remove and discard the ginger.
  3. Combine the sesame oil, soy sauce, wasabi paste and remaining vinegar in a small bowl and set aside.
  4. Divide the rice between bowls and top with the pickled vegetables, red pepper, edamame beans and pickled ginger, then drizzle over the wasabi dressing and serve.


Use white sesame seeds if you can’t find black ones.