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This easy vegan sushi bowl takes the guesswork out of homemade sushi but doesn’t skip the flavor! Fresh vegetables, nori sheets, tofu, and spicy mayo are piled on top of sushi rice in this easy-to-prepare and healthy dish. 

a vegan sushi bowl made with rice and vegetables.
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Healthy Sushi Bowl with Endless Toppings

Who needs takeout sushi with this vegan sushi bowl recipe in your life? We can’t help but celebrate the fact that this topping-packed rice bowl is budget-friendly, flexible, and healthy, not to mention easier to make than homemade sushi. What we’re not spending on takeout sushi, we’re spending on our favorite vegan sushi toppings!

What we love most about this sushi bowl is the endless room for customization. From fresh veggies to creamy avocados to salty nori sheets, there’s no limit when making this recipe your own.

Want more healthy and colorful vegan grain bowls? You’ll also love making this sweet potato quinoa bowl, Mediterranean quinoa salad, and green veggie bowl for lunches and dinners! 

The Ingredients and Substitutes

This dish packs classic vegan sushi ingredients into one delicious bowl!

sushi bowl ingredients in individual bowls.

There are three must-have elements in this sushi bowl: (1) sushi rice, (2) fresh toppings, and (3) vegan sriracha mayo sauce. However, to turn this into a satisfying meal, raw or fried tofu on top is not to be missed.

This dish is inherently gluten-free except for the spicy vegan mayo, which contains soy sauce. You can use tamari or coconut aminos instead as a gluten-free substitute. 

What Else Could I Add?

  • Edamame: Protein-packed edamame adds more color and plant-based protein to the sushi bowl. Buy shelled edamame or frozen edamame, then steam or boil it according to the package instructions before adding it to the bowl.
  • Pickled ginger: Sushi restaurant connoisseurs will know that a side of pickled ginger is a must. You should be able to find pickled ginger at most major grocery stores or in international grocery stores. 
  • Quinoa: Feel free to swap the sushi rice for cooked quinoa if you want some extra protein.
  • Wasabi: Just like pickled ginger, a small dollop of wasabi will add some nice heat to this otherwise refreshing bowl. 
  • Mango: Diced fresh mango adds a tart, slightly sweet, and fresh flavor to the sushi bowl.
  • Leafy greens: Some chopped romaine lettuce or sprouts will freshen up your bowl nicely!
  • Radishes: Sliced red radishes or watermelon radishes are so crisp and fresh.
  • Sweet potatoes: Make this bowl a little heartier with cubed and baked or air fried sweet potatoes.
  • Tempeh: Feel free to replace the tofu in this bowl with steamed and fried tempeh or this BBQ tempeh.
  • Sauces: Swap the spicy vegan mayo for vegan teriyaki sauce, sweet and sour sauce, plain hot sauce, ponzu sauce, or peanut sauce

How to Make a Vegan Sushi Bowl 

cooking rice in a grey pot.
sushi rice seasoning ingredients in individual bowls.

Step 1: Cook the sushi rice on the stovetop or in a rice cooker.

Step 2: Meanwhile, stir the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.

seasoning cooked sushi rice with a rice vinegar mixture.
spicy mayo ingredients in individual bowls.

Step 3: Gently stir half of the rice vinegar mixture into the cooked sushi rice. After it’s incorporated, gently stir in the rest.

Step 4: Make the vegan spicy mayo sauce by stirring the vegan mayo, sriracha, and soy sauce together in a small bowl.

sushi rice and sushi bowl toppings in individual bowls.

Step 5: Serve the sushi rice in bowls with your desired toppings. Drizzle the sauce over the sushi bowls, then enjoy!

FAQs

Do I have to rinse the rice before cooking?

Yes, you should rinse the rice before cooking. Sushi rice is naturally high in starch and rinsing that excess starch from the grains with water will give you that perfect sticky texture.

Should sushi bowls be served hot or cold?

These bowls are great at room temperature, just like non-vegan sushi rolls. Since the vegetables aren’t cooked, the combination of room temperature rice and fresh veggies works well.

Pro Recipe Tips

  • Use the right rice: For the best results, opt for Japanese-style short-grain white rice, AKA sushi rice. Short-grain brown rice will work as a substitute, although the texture may not be as fluffy or sticky.
  • Let the rice cool: Give the rice time to cool to room temperature before adding it to the bowls or else it may cook the raw vegetables. To help it cool down fast, spread the seasoned rice on a baking sheet and place it in the freezer for about 10 minutes.
  • Buy pre-shredded carrots: You can save a few minutes by buying pre-shredded carrots instead of grating them yourself.
  • Want to skip the spicy vegan mayo? Simply drizzle the sushi bowls with soy sauce and sriracha instead.
a vegan sushi bowl made with rice and vegetables.

Serving Suggestions

These vegan sushi bowls are perfect for flavor-packed lunches and healthy dinners. All those toppings and garnishes make them hearty enough to enjoy on their own, although a few side dishes never hurt! 

To make this sushi bowl part of a well-rounded meal, pair it with these recipes:

Storage Instructions

To keep the vegetables crisp and fresh, store the rice and vegetables separately from the vegan spicy mayo. Store them in airtight containers in the fridge for up to 4 days

If you have leftover avocado, keep in mind that it will start to brown after 1 or 2 days, so only cut up as much as you will eat. 

a leftover sushi bowl in a storage container.

Sushi Bowl

5 from 3 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 2 servings
This easy vegan sushi bowl takes the guesswork out of homemade sushi but doesn’t skip the flavor! Fresh vegetables, nori sheets, tofu, and spicy mayo are piled on top of sushi rice in this easy-to-prepare and healthy dish. 

Ingredients 

  • 1 cup of sushi rice
  • 1 cup of water
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sugar
  • ½ teaspoon of salt
  • 1 cup of shredded carrot
  • 1 cup of thinly sliced cucumber
  • ½ cup of thinly sliced green onions
  • Diced tofu, raw or fried (optional)
  • 1 avocado, sliced (optional)
  • Sesame seeds for garnish (optional)
  • Nori strips, for garnish (optional)

For the optional sauce:

  • 3 tablespoons of vegan mayonnaise
  • 2 tablespoons of sriracha
  • 1 tablespoon of soy sauce

Instructions 

  • Wash the rice thoroughly for 1 minute in a fine mesh colander. Rinse until the water runs clear and allow it to drain for 1 minute.
  • Add 1 cup of water to a small pot and bring it to a boil. Add the rice, cover with the lid, and reduce the heat to a simmer. Cook undisturbed for 15 minutes. Do not uncover, turn off the heat and allow it to sit aside covered for 10 minutes.
  • In a small jar or bowl, mix the rice vinegar, sugar, and salt. Mix until the sugar has completely dissolved.
  • Once the rice is ready and has rested for 10 minutes, uncover and add half of the vinegar mixture. Very gently mix and add the remaining vinegar mixture. Try not to be aggressive while mixing. Sushi rice is delicate and could become mushy instead of sticky.
  • Allow it to sit uncovered for 5 minutes before serving.
  • To assemble the sushi bowls, distribute the rice evenly in bowls. Top with the carrots, cucumbers, green onions, and optional ingredients if using.
  • Optionally make the sauce. In a small jar, mix the vegan mayo, sriracha, and soy sauce. Mix well and drizzle the over the bowl. ‘

Notes

  • Use the right rice: For the best results, opt for Japanese-style short-grain white rice, AKA sushi rice. Short-grain brown rice will work as a substitute, although the texture may not be as fluffy or sticky.
  • Let the rice cool: Give the rice time to cool to room temperature before adding it to the bowls or else it may cook the raw vegetables. To help it cool down fast, spread the seasoned rice on a baking sheet and place it in the freezer for about 10 minutes.
  • Buy pre-shredded carrots: You can save a few minutes by buying pre-shredded carrots instead of grating them yourself.
  • Want to skip the spicy vegan mayo? Simply drizzle the sushi bowls with soy sauce and sriracha instead.

Nutrition

Calories: 582kcalCarbohydrates: 100gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1497mgPotassium: 966mgFiber: 12gSugar: 12gVitamin A: 11157IUVitamin C: 30mgCalcium: 88mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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