Vegan Sushi Bowls

Sushi bowls are similar to vegan poke bowls and are basically a deconstructed sushi roll, or maki. They offer the flavours and components of sushi but instead of being wrapped in nori, the ingredients are arranged in a bowl format.

Bowls in general always make a great choice, some of my other favourites are these Vegan Dinner Bowls, Veggie Power Bowls, Harvest Bowls and Hummus Bowls. They’re so good for meal prep too!

This sushi bowl recipe is vegan, so it does not contain raw fish. Edamame is added for protein but you can also add another protein source, such as tofu.

The recipe also features rice, sweet potato, carrot, cucumber and creamy avocado for a delicious combination of fresh and cooked ingredients. Try the spicy vegan mayo to really bring everything together!

Ingredients

The full ingredient list with measurements is located in the recipe card at the end of the post.

• Rice: Use white rice, brown rice, black rice or sushi rice. I like short-grain brown rice or basmati rice.
• Fresh Ingredients: The recipe calls for carrot, cucumber and avocado but these can be swapped for your favourites or you can add ingredients like bell pepper, cabbage or radish.
• Sweet Potato
• Nori: Use crumbled seaweed sheets (nori) or roasted seaweed snacks, or slice either into thin strips using scissors.
• Edamame Beans: Shelled frozen edamame works great for a convinient option.
• Sesame Seeds: You can use black or white sesame seeds.

Swaps & Additions

• Additional Veggies: Try shredded red cabbage, green cabbage, thinly sliced red bell pepper, thinly sliced radish or pickled red onion.
• Crunch: Coconut bacon provides a smoky and crispy element.
• Sweetness: Toss in some ripe mango slices for a burst of sweetness that beautifully contrasts with the umami flavors.
• Grains: Try quinoa or cauliflower rice instead of white or brown rice.

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.
• Nut-Free Vegan Spicy Mayo: If you don’t want to do the spicy cashew mayo or don’t have a blender, use this simple spicy mayo made from mayo, hoisin, tamari and sriracha.
• Soy Ginger Dressing: Mix 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup and 1 tsp each ground garlic and ginger. Drizzle over the bowl.
• Other Sauces: Try drizzling your bowls with noodle salad dressing, teriyaki sauce, peanut sauce or miso tahini sauce to switch things up.

Adding Tofu or Tempeh

Below are some suggestions if you’d like to add tofu or tempeh for extra protein. I suggest the poke tofu, basic crispy baked tofu, sriracha baked tofu or sweet chilli tofu.

• Tofu Poke: Tofu cubes marinated poke-style style.
• Sriracha Baked Tofu: Spicy baked tofu.
• Crispy Baked Tofu: Basic crispy baked tofu.
• Marinated Tofu: Banh mi marinated tofu. If making this, use the marinade recipe but cut the tofu into cubes or thin strips.
• Tofu Katsu: Breaded tofu.
• Sweet Chili Tofu: Fried tofu in an Asian-inspired sweet chili sauce.
• Sweet and Spicy Tofu: Baked tofu in a sweet and spicy sauce.
• Black Pepper Tofu: Baked Tofu in a sticky black pepper sauce.
• Baked Tempeh: Marinated and baked tempeh.

If you’re making the cashew spicy mayo, the cashews require soaking. If you have a high-speed blender you can soak for less time (1-2 hours) or do a quick soak for 10-15 minutes in boiled water, if not, 4-8 hours of soaking time is suggested.

After soaking the cashews, drain and rinse and proceed with the recipe.

For an alternative spicy mayo, you can either add a little sriracha to your choice or mayo or use this mayo-based spicy mayo sauce (no blender needed).

Step 1: Make the spicy mayo, if using.

After soaking the cashews, blend with the remaining spicy mayo ingredients until smooth and creamy. This can be made ahead of time and stored in the fridge, if needed.

Step 3: Prepare the fresh ingredients.

Dice the cucumber and avocado and julienne or thinly slice the carrot in ribbons with a vegetable peeler.

Step 4: Assemble the sushi bowls.

Start with a scoop of rice in each bowl then top with the rest of the ingredients and anything else you desire, drizzle with spicy mayo and enjoy.

Recipe FAQs

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.