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.
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- 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.
Really good made fresh, but I found the rice too hard for leftovers/meal prep. I would prep everything but the rice and avocado ahead next time. Otherwise, it was delicious.😊
Thanks for the feedback and review, Jessica!
Tried this – it’s amazing!!! There is some prep work but it’s worth it. Made it exactly as is (with spicy vegan Mayo) and I was so happy to have left overs the next day. It fed my husband and I two nights in a row. We were both trying to eat healthier and this left us feeling full and satisfied all night. I have made this for my sister and she made it for friends who then called me for the recipe. To save on time, I bought matchstick carrots, and used my Vitamix to blend the sauce (cashews – I always forget to soak for hours, but I like the crunchier sauce so it’s a win for me). I feel so healthy and happy when I make and eat this bowl. Thank you for sharing!
This perfectly hit all the flavor notes I wanted out of a sushi bowl – so delicious! Will definitely be on regular rotation for lunch prep.
Nailed the sushi flavors and satisfied my sushi craving! I will definitely be making this again!
I have to say this bowl was one of the most delicious bowls I have made since starting my plant based journey over 12 months ago. I changed a couple of things – used pumpkin (husband doesnt care for sweet potato – crazy I know!!) which I baked in oven with some asian style seasonings. Also used some Sushi seasoning to my cooked brown rice. Plus some Japanese rice seasonings. I loved this bowl – absolutely fresh and just yum! Well done Deryn – and thank you for sharing
You are so welcome! Thanks for such a kind review. I’m so happy you both loved it!
This recipe is our families favorite! What would you say are the nutritional values on this?
Haha! Nevermind! The nutrition facts showed up after I posted my comment.
I was about to reply, haha! My website host was down today so things have been a bit slow coming back online. Sorry about that!
This recipe was super easy to throw together for my weekly meal prep, not to mention how delicious it is! The vegan spicy mayo is the icing on the cake. I also added some baked tofu for some extra protein, which was a great addition!