Japanese Edamame Sushi Bowl with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant sushi bowl with sushi rice, steamed edamame, avocado, and sesame seeds. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs sushi rice, edamame, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sushi rice
• 1 cup edamame
• 1 avocado
• 1/4 cup seaweed
• 1 tbsp sesame seeds
• 2 tbsp soy sauce

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water until the water runs clear, then add to a pot with 2 1/4 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and separated. Remove from heat and let rest for 5 minutes. Tip: Use a rice cooker for even results if available.
2. Step 2: Place 1 cup edamame in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until the pods are bright green and the beans are tender when pierced with a fork. Tip: Avoid overcooking to prevent mushiness.
3. Step 3: Cut 1 avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into 1/2-inch cubes and transfer to a bowl. Use a spoon to gently press the cubes to remove excess moisture, ensuring they don’t make the bowl soggy.
4. Step 4: Chop 1/4 cup seaweed into 1-inch strips. Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1-2 minutes, or until fragrant and lightly golden. Tip: Toasting enhances the nutty flavor.
5. Step 5: In a serving bowl, start by layering the cooked sushi rice as a base. Top with the steamed edamame, followed by the avocado cubes, seaweed strips, and toasted sesame seeds. Drizzle 2 tbsp soy sauce evenly over the bowl, ensuring all ingredients are lightly coated. Tip: Add soy sauce after layering to avoid making the rice too wet.