This vegan sushi bowl is everything you love about sushi, served up in a bowl and topped with spicy cashew mayo.

Carrot, edamame, rice, cucumber and nori topped with sauce in a bowl.

Recipe Features

  • dietary needs – vegan, oil-free, can be gluten-free
  • prep in advance – make a few bowls and stash in the fridge for quick, healthy meals all week
  • customizable – easy to customize to your preference or whatever you have on hand

Ingredient Notes

Various ingredients for making sushi in small dishes on a kitchen counter.
  • rice – white or brown rice works, I like white rice or short-grain brown rice for these bowls
  • carrot – grate or use a julienne slicer
  • cucumber – dice or julienne if you’re feeling fancy
  • avocado – a must for for cool, creamy goodness!
  • sweet potato – if yam tempura rolls are your favourite, adding sweet potato to these is a must!
  • seaweed – use crumbled nori or roasted seaweed snacks or kelp flakes
  • edamame – I like shelled frozen edamame for a quick and easy addition

How to Make a Sushi Bowl

Cook the sweet potato, rice and edamame. The sweet potato can be boiled, steamed or roasted. Cook the rice and edamame according to package instructions.

If you’re using the spicy mayo (recommended!), make that now. You can find the full recipe and instructions for spicy mayo here. Below you’ll find some alternative sauce ideas if you don’t want to do the mayo.

Quick Note: If you don’t have a high-speed blender, you’ll need to soak the cashews for the mayo for at least 8 hours.

Scooping a spoonful of sauce out of a small jar.

Prepare the carrot and cucumber, assemble the bowls, top with spicy mayo and dig in!

Carrot, edamame, rice, cucumber and nori topped with sauce in a bowl.

Alternative Sauces

  • Soy Wasabi Sauce: If you love your sushi with wasabit, try a drizzle of wasabi soy suace over your bowl. To make, mix your desired amount of soy sauce with wasabi powder or wasabit, to taste.
  • Quick Spicy Mayo: If you don’t want to do the spicy cashew mayo, simply mix 1/3 cup mayonnaise with 1-2 tbsp sriracha should do the trick, a little spritz of fresh lime juice is good too.
  • Soy Ginger Dressing: Mix 4 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tbsp maple syrup and 1 tsp each ground garlic and ginger. Drizzle over the bowl.
Carrot, edamame, rice, cucumber and nori topped with sauce in a bowl.


  • Gluten-Free: To make this recipe gluten-free, use gluten-free tamari or coconut aminos instead of soy sauce.
  • Alternative Ingredients: Try thinly sliced bell pepper, mango, pickled ginger, tofu, pickled red onion or radish.

How to Store

  • Fridge: Leave off the avocado and store sauce separately, otherwise assembled bowls can be stored up to 4 days.
  • Mayo: Store in the fridge for up to 1 week, thin with water if needed.
  • Meal Prep: Make the edamame, rice, mayo and sweet potato in advance and store in the fridge for up to 5 days, assemble as needed.
A rice bowl with edamame, carrot, avocado, cucumber and sauce.

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Carrot, edamame, rice, cucumber and nori topped with sauce in a bowl.

Vegan Sushi Bowls

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 15 mins
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan
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These sushi bowls are here to satisfy any sushi craving that might come your way. If you don’t feel like take-out or making your own rolls, throw all your favourite sushi ingredients in a bowl and call it a day!


  • 1 batch spicy cashew mayo
  • 2 cups cooked white or brown rice (1/2 cup per bowl)
  • 2 cups cooked, shelled edamame (1/2 cup per bowl)
  • 2 cups peeled and cubed sweet potato (1/2 cup per bowl)
  • 1 cup julienned or grated carrot (1/4 cup per bowl)
  • 1 cup diced cucumber (1/4 cup per bowl)
  • 1 ripe avocado, diced (1/4 per bowl)
  • 8 tbsp crumbled nori sheets or roasted seaweed snacks (2 tbsp per bowl)
  • 4 tbsp sesame seeds (1 tbsp per bowl)
  • finely chopped green onion, for topping, optional
  • dash of soy sauce, for topping, optional


  1. To make the spicy vegan mayo, blend all ingredients until smooth and creamy. See complete instructions and tips for spicy mayo here.
  2. Peel and cube the sweet potato and boil or steam until fork tender. Cook the rice and edamame according to package instructions.
  3. Grate or julienne the carrot and dice the cucumber and avocado.
  4. Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
  5. Sprinkle with sesame seeds and green onion, drizzle with the spicy mayo and soy sauce, if using and enjoy.


Alternative Sauces: As an alternative to the cashew spicy mayo, you can just add some sriracha to vegan mayonnaise for a quick and easy sauce option. Plain soy sauce is just fine too or try a bit of wasabi or wasabi powder mixed into soy sauce.

Measuring: The bowl ingredients are all approximate, there’s no need to be exact!

Storage: If prepping in advance, leave the avocado off until serving and if possible, store the mayo separately. The rice and veggies can be assembled in advanced and stored up to 3 days.


  • Serving Size: 1 bowl
  • Calories: 463
  • Fat: 19 g
  • Carbohydrates: 63 g
  • Fiber: 11 g
  • Protein: 14 g

Keywords: sushi bowl, vegan sushi bowl

Update Note: This recipe was originally published on July 23, 2018 . It was updated with new photos and text on August 7, 2020.