Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers

Nothing makes me happier than sitting down in front of a big bowl of food. And I mean that in the most literal way possible. As in, I prefer eating food out of bowls than off of plates.

I don’t know why this is exactly. But food in bowls always just seems way tastier to me than food served up in other ways. Maybe there is something satisfying and comforting about the act of wrapping your hands around a big, nourishing bowl of food. Or nestling a bowl in your lap as you settle into the couch for the night.

Or maybe I’m just a messy eater and I require the high sides that a bowl provides to be successful at mealtime.

Whatever the reason, I’m going to keep eating bowl food day in and day out. Everything from smoothie bowls to bowls of ice cream. It’s all good. But today, we’re focusing on these Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers.

Vegetarian sushi bowls are a staple around my house. They are so easy to make. Totally customizable. Completely filling. And they don’t require one to possess the same level of coordination and nimble fingers like homemade sushi rolls do (if you are a master at making sushi rolls TELL ME YOUR SECRETS!). I’ll often make up a big batch of rice on Sunday or Monday night, then use it all week long as a base for different combinations of toppings. Sometimes I’m lazy and I just toss together whatever is lingering in my crisper drawer. But this time, I was feeling a little fancy so I made up a batch of quick-pickled vegetables with Nakano Mango Seasoned Rice Vinegar.

Quick-pickled vegetables are exactly what they sound like: vegetables that have been pickled in a very short amount of time. In this case, all your need is one hour of chill time in your refrigerator to obtain some of that unmistakable “pucker”. I love how easy they are to make. And I find the acidity level to be more pleasant than traditionally made pickled vegetables. For this recipe, I pickled some carrot and cucumber ribbons. But I think zucchini ribbons or thinly sliced radishes would be great as well.

The Nakano Mango Seasoned Rice Vinegar has a hint of sweetness to it, which I played up even further by adding some fresh mango to these sushi bowls. I always love having a little something sweet in my savory dishes. The contrasting flavors make eating much more interesting.

Nakano Rice Vinegars contain no artificial ingredients or preservatives. So I can feel good about using them for pickling. And for splashing them on salads, grain bowls and whatever else I can imagine!

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Disclosure: This recipe was created in connection with my appointment as a contributor to the Nakano Natural and Seasoned Rice Vinegar.