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Vegetarian Sushi Bowls topped with soft-boiled eggs and sweet potatoes
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Sushi Bowls with Soft Boiled Egg

If you're looking to make a simple sushi bowl recipe that can be enjoyed any time of the day, look no further. These bowls are served with a healthy serving of sweet potatoes and a perfectly cooked soft-boiled egg.
Course Breakfast, Dinner/Lunch
Keyword Bowl, Eggs, Soft-boiled, Sushi
Prep Time 15 minutes
Cook Time 15 minutes
Cool-down time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 301kcal
Author Idriss

Equipment

  • Rice Cooker

Ingredients

Sushi Rice

  • 3/4 cup sushi rice
  • 1 1/4 cup water
  • 1/2 tsp salt
  • 3 tbsp rice vinegar
  • 2 tbsp canola oil

Toppings

  • 2 large sweet potatoes cut into small cubes
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • Chopped green onions for garnish
  • 6 soft boiled eggs (refer to blog post for instructions)

Instructions

Sushi Rice

  • Wash out the rice with water until the starch is mostly removed and the water runs clear. This can be done in a colander or directly in the container where you plan to cook your rice, by stirring and continuously emptying out and adding more water until the water stays clear.
  • Once the rice is washed, add in the measured amount of water.
  • If making on a stovetop, use a medium saucepan & bring to boil. Once at a boil, lower the heat setting to low, cover, & cook for 20 minutes. The water should have all absorbed and the rice should be cooked. Set aside to cool a bit so that it can be handled, but keep it covered.
  • If using an Instantpot : Add rice and water and use the rice setting. Once cook time is complete, let the pressure release by itself, which will take about 10 minutes.
  • Heat the rest of the ingredients (salt, rice vinegar, white sugar, oil) in a small saucepan on medium heat until the sugar is dissolved and then let remove from the heat and set aside to cool. Pour this into the cooked rice & stir. It will look wet, but keep stirring. The rice will absorb this mixture & become drier and sticky.

Make your toppings

  • Set a saucepan with a shallow amount of water to boil. Once the water boils, add in your eggs carefully (with a slotted spoon) to the boiling water. Put a timer for 6 minutes and prepare a bowl with very cold water. Once the timer goes off, transfer your eggs to the cold water and set aside. Once cooled-down peel your eggs and carefully cut in half. Set aside.
  • Heat a pan to medium-high. Once it is warm, add in the sesame oil and the chopped potatoes. Cover & only stir occasionally to allow the potatoes get browned. After 7-8 minutes add in your soy sauce to deglaze and cook for another 2-3 minutes.
    Once ready, remove from the heat and sprinkle sesame seeds on top. Set aside.
  • Once your rice and all your toppings are ready, start building your rice bowls.
    Rice at the bottom, potatoes on one side and eggs on the other. Garnish with some chopped green onions, a sprinkle of sesame seeds and your favorite condiments. Sriracha is totally recommended.

Nutrition

Calories: 301kcal | Carbohydrates: 29g | Protein: 10g | Fat: 16g | Fiber: 2g