Vegan Sushi Bowl
This vegan sushi bowl is everything you love about sushi, served up in a bowl and topped with spicy cashew mayo.
- 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
- 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.
Prepare the carrot and cucumber, assemble the bowls, top with spicy mayo and dig in!
- 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.
- 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.
- Sriracha Baked Tofu Rice Bowls
- Broccoli Brown Rice Bowl
- Coconut Cauliflower Rice Bowl
- Vegan Dragon Bowls with Miso Gravy
- Cauliflower Quinoa Tabouli Bowls
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Sushi Bowls
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Asian
- Diet: Vegan
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
- To make the spicy vegan mayo, blend all ingredients until smooth and creamy. See complete instructions and tips for spicy mayo here.
- Peel and cube the sweet potato and boil or steam until fork tender. Cook the rice and edamame according to package instructions.
- Grate or julienne the carrot and dice the cucumber and avocado.
- Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
- 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.
This was SO delicious. It is perfect. I followed your recommendation and made the spicy mayo – amazing!
So good! This is a delicious and simple recipe that will be a go-to for me, especially in the summer when I don’t feel like doing much cooking. It’s great for meal prep. I also added the tofu from the Sriracha Baked Tofu Rice Bowls link above to make it a bit hardier. I made both the cashew mayo and the soy ginger suggested and both were so tasty, and it was nice to have the two options during the week to keep things interesting.
Awesome, Laurel! I love the idea to add the Sriracha tofu…good call! Thanks for leaving a review, I’m so glad you enjoyed it.
This bowl is delicious! I’ve made it once as is with the vegan mayo but was feeling lazy today and didn’t want to break out the blender so I used tahini as the base and it was just as good. Highly recommend!!
Seriously amazing!! I made it just as is…will make again and again!!
I don’t have cucumber. Would raw bell pepper be good?
Sure, that would be fine. Enjoy!
This is now a regular on our menu. DELICIOUS!! For me it was simpler to just add sriracha to vegan mayo, and used shredded carrots instead of julienne. But otherwise followed the recipe. It is just so good, and makes for a beautiful presentation!! Thanks for this amazing recipe!!
Wonderful! I’m so glad you enjoy them. You’ll have to try the mayo sometime..it’s so yummy!! Thanks for letting me know.
This recipe is such a hit every time! Super simple, super quick, (especially if you prep!) and packed with flavor. This is a weekly go-to for us and we love eating the leftovers from it! Can’t recommend it enough.
This bowl is absolutely delicious! I’ve only been plant based for about 6 weeks and have really been craving sushi. This bowl hit all the right notes. I used both the spicy mayo and wasabi soy sauces and I couldn’t stop eating it! Can’t wait to have leftovers tomorrow!! My husband loved it too….this recipe will definitely be in the rotation ❤️
AmaZing!! 😋 🌱 Simple yet so incredibly delicious. Great for a meal prep for the week or blow your friends away for a dinner at home. Hubby loved it, as did I. That sauce, yum! You rock, I love your site.
Yay! So glad you enjoyed it. Thanks for the review, it’s very much appreciated!
I honestly never comment on recipes – and this is my first time doing so but OMG the spicy mayo sauce is TO DIE FOR!
I seriously want to put in on everything hahaha, but for real make this recipe! You will not be disappointed 🙂
Haha, I’m so happy you liked it and decided to leave a comment! Comments are super helpful for me as a blogger so make sure you do if you enjoy something! I agree – that mayo is soooo good. Thanks again! PS. Don’s forget the star rating next time 😉
I made this recipe, and it’s delicious! Definitely satisfies sushi cravings.
So glad you enjoyed it!
Wow, this was so good! We added flaked imitation crab for an extra “sushi” taste. Definitely making again!
So glad you enjoyed it!
Delicious! New vegan and my husband said “make this again”. Win! Passed along to friends. Thank you!
Haha, that’s awesome. So glad you enjoyed! Thanks for sharing it!
So I’m making tonight and not sure how to implement the tofu bc it isn’t in your recipe.
There’s no tofu in the recipe. I forgot to edit the intro. But if you want, you could toss it with soy sauce, pepper and garlic powder and bake or cook in a pan until crisped, then add to the bowl.
This recipe was such a hit! I have a 9 year old, 2, and 1 year old and everyone ate every last bite! I doubled the recipe for the spicy mayo and used about a tsp of sriracha and it had the perfect amount of heat for everyone.
I made this last night and I have to say, it was amazing! The sauce is going to be a staple for me.
Awesome! I love this sauce too. It’s so addicting!
Do I throw the raw cashews into the blender or do I soften them up first by boiling them?
If you have a high-speed blender there’s no need to soak or boil them first. If you have a lower-end blender, then giving them an overnight soak or 10 minute boil will help create a smoother sauce. Enjoy!
Can I substitute edamame for something that is soy-free?
You can just leave it out and add a bit more of one of the other ingredients if you like. Enjoy.
Made this tonight with both spicy mayo and soy wasabi sauces – it was amazing! Definitely took care of my sushi craving and super easy. I used the nori snacks and they worked perfectly. Will make this one again and again.
Awesome! So glad you liked it. I agree nori snacks are perfect on this. Love it with both sauces too!
This looks soo nice! I’ve been having sushi bowls a lot lately but the spicy mayo sounds like an addition I NEED to try! Thank you for sharing!!
Hope you like it! Let me know if you try.