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

Vegan Sushi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 15 mins
  • Yield: 4
  • 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!


For the Spicy Mayo

  • 1/2 cup raw cashews, soaked at least 4 hours
  • 5 tbsp water, plus more as needed to adjust consistency
  • 1 tbsp lime juice or rice wine vinegar
  • 1/2 tsp sea salt
  • 2 tsp pure maple syrup
  • 2 tsp soy sauce or gluten-free tamari
  • 1 tbsp sriracha sauce 

For the Sushi Bowls

  • 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 or thinly sliced 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. Soak Cashews: To make the spicy mayo, soak the cashews for at least 4 hours covered with water in a bowl, then drain and rinse. If you have a high-speed blender, you can skip soaking or do a quick soak by pouring boiled water over the cashews in a bowl and soaking for 10-15 minutes. If you do not have a high-speed blender, 4-8 hours of soaking time is suggested. The longer you soak the cashews, the creamier the spicy mayo will be.
  2. Blend Spicy Mayo: Add the drained, soaked cashews to a blender with the rest of the ingredients. Start blending on low then slowly increase speed and blend on high until smooth and creamy. You may need to stop a few times to scrape down the sides.
  3. Prepare Cooked Ingredients: When you’re ready to make the recipe, start cooking your choice of rice according to package instructions. Peel and cube the sweet potato and boil or steam until fork tender. Cook the edamame according to package instructions.
  4. Prepare Fresh Ingredients: Grate or julienne the carrot and dice the cucumber and avocado.
  5. Assemble Bowls: 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.


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