Vegan Sushi Bowls – A Fresh & Easy Plant-Based Meal
Craving sushi but don’t want the hassle of rolling it? Vegan sushi bowls bring all the delicious flavors of sushi in a quick and easy bowl format. Made with sushi rice, fresh vegetables, and a flavorful dressing, this dish is perfect for a healthy lunch or dinner. These bowls are completely plant-based, customizable, and great for meal prep.
Frequently Asked Questions
Are vegan sushi bowls healthy?
Yes! These bowls are packed with fiber, vitamins, and minerals from fresh vegetables and seaweed, while sushi rice provides energy. They are naturally low in fat and high in essential nutrients.
How long do vegan sushi bowls last?
If stored properly in an airtight container, they last up to 3 days in the fridge. For the best texture, keep the dressing separate until ready to eat.
What can I use instead of sushi rice?
You can swap sushi rice with brown rice, quinoa, or cauliflower rice for a healthier alternative.
Are these bowls gluten-free?
Yes, as long as you use tamari or coconut aminos instead of soy sauce, these bowls are completely gluten-free.
Ingredients for Vegan Sushi Bowls
For the Rice Base:
- 1 cup sushi rice (or brown rice/quinoa)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
For the Toppings:
- 1 small cucumber (thinly sliced)
- 1 medium carrot (shredded)
- 1 avocado (sliced)
- 1 cup edamame (steamed)
- ½ cup red cabbage (thinly sliced)
- 1 sheet nori (seaweed), cut into strips
- 1 tablespoon sesame seeds
For the Dressing:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon maple syrup or agave
- ½ teaspoon grated ginger
How to Make Vegan Sushi Bowls
Step 1: Prepare the Rice
- Rinse sushi rice under cold water until the water runs clear.
- Cook according to package instructions.
- While warm, stir in rice vinegar, sugar, and salt. Set aside to cool.
Step 2: Prepare the Vegetables
- Slice cucumber, avocado, and red cabbage into thin pieces.
- Shred the carrot and steam the edamame.
- Cut the nori sheet into thin strips.
Step 3: Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger.
Step 4: Assemble the Bowls
- Divide the sushi rice into bowls.
- Arrange cucumber, carrot, avocado, edamame, and red cabbage on top.
- Garnish with nori strips and sesame seeds.
- Drizzle with dressing before serving.
Customization & Variations
Add Plant-Based Protein
- Tofu – Marinate and pan-fry for extra flavor.
- Chickpeas – Toss with soy sauce and sesame oil for a protein boost.
Low-Carb Option
- Replace sushi rice with cauliflower rice or zucchini noodles.
Spicy Sushi Bowl
- Add sriracha mayo or wasabi for a spicy kick.
Why You’ll Love These Vegan Sushi Bowls
- Quick & Easy – No rolling required, just assemble and enjoy.
- Perfect for Meal Prep – Stays fresh for several days.
- Naturally Vegan & Gluten-Free – Healthy and suitable for all diets.
- Customizable – Swap ingredients to fit your taste.
For more plant-based meal ideas, check out:
