Vegan Sushi Bowl

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

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

• 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.

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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!

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.

Notes

• 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.

Related Recipes

• Sriracha Baked Tofu Rice Bowls
• Broccoli Brown Rice Bowl
• Coconut Cauliflower Rice Bowl
• Vegan Dragon Bowls with Miso Gravy
• Cauliflower Quinoa Tabouli Bowls

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