clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot, edamame, rice, cucumber and nori topped with sauce in a bowl.

Vegan Sushi Bowls

  • Author: Deryn Macey
  • 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


  1. To make the spicy vegan mayo, blend all ingredients until smooth and creamy. See complete instructions and tips for spicy mayo here.
  2. Peel and cube the sweet potato and boil or steam until fork tender. Cook the rice and edamame according to package instructions.
  3. Grate or julienne the carrot and dice the cucumber and avocado.
  4. Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
  5. 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