Sushi Buddha bowl with nori

This texture-packed sushi Buddha bowl makes for a delicious and colourful lunch. It's a great option for those on a calorie-controlled diet, coming in at under 600 calories.

100 Weight Loss Bowls
From the book 100 Weight Loss Bowls


This bowl’s diverse textures and tastes provide plenty of vital nutrients and masses of different vegetables to enjoy.

UNDER 600 CALORIES | Dairy Free, Gluten Free, and suitable for Vegans.

Serves 1
Cook time: 15 min


150g cooked brown rice
3 tsp rice vinegar
1 sheet of dried nori, finely cut into strips with scissors
2 tsp black sesame seeds
2.5cm piece of fresh root ginger, peeled and grated
150g frozen edamame beans, defrosted
60g carrot, sliced into thick sticks
90g firm tofu, cut into cubes
70g cucumber, sliced
1 spring onion, white part only, sliced lengthways
3 radishes, trimmed and finely sliced
50g sugar snap peas, finely sliced
handful of chives, finely chopped
handful of red amaranth leaves (optional)
1/2 tsp wasabi paste



Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.

Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.

Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.


Start with rice, edamame, carrot, tofu, cucumber, and spring onion

Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds

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