This vegan sushi bowl recipe is not only easy to prep but customizable for everyone. It’s so healthy and delish you’ll eat it over and over!
This post was originally published on March 20, 2014.
I love a good sushi roll but sometimes I don’t want the fuss of rolling it all up. So this sushi inspired bowl is the perfect solution! It can be prepped ahead of time and made different each time you eat it!
Seriously the easier the better when it comes to healthy meals, and you can’t get much easier than meals in a bowl! What’s even easier is not having to stick to a strict recipe; this easily allows for variation to accommodate picky eaters, or to just shake things up!
To make these fabulous vegan sushi bowls, you’ll need:
How To Make a Vegan Sushi Bowl
As I mentioned, this recipe is so easy to make!
- Prep all your toppings.
- Put everything in a bowl and enjoy!
This dish is incredibly customizable, you can use essentially anything you want. For the base I use sushi rice, and here are my go to toppings:
- Mushrooms cooked in Tamari and spicy cilantro sauce.
- Crispy tofu.
- Green Onion
- Tamari, or soy sauce for non gluten-free
- Creamy peanut sauce
- Spicy Cilantro Sauce
Tips and tricks
These hints should help you make the best vegan sushi bowls!
- Make crispy tofu by coating in Tamari and corn starch and roasting on a parchment lined baking sheet in the oven.
- I use sushi rice for my base because it is so good! If you don’t have any, or if it’s just not your style, you can use any other rice, or even quinoa!
- Check out this guide on How to Cook Perfect Rice for the best rice ever!
- For an extra sushi flavor, try adding some nori.
- Some other ingredients that would go great are peppers, broccoli, asparagus, edamame, onions, even peas!
- Instead of tofu, you can add crispy chickpeas for protein.
- In addition to changing up the base and veggies, you can also mix up the flavor by using different sauces. I like my Gluten Free and Vegan Teriyaki Sauce. You can also spice things up with a chili sauce, or give it a touch of sweet with hoisin sauce!
- This makes a great meal prep recipe! Just cook the rice, mushrooms, and tofu ahead of time and chop up the raw toppings (minus the avocado to avoid yucky browning). When you’re ready to eat, reheat the warm ingredients and top with your flavors of choice.
Yes! Usually sushi bowls are packed full of nutritious ingredients like in this recipe, plenty of nutrient packed veggies and plant based protein. As long as the toppings stay simple and wholesome you can’t go wrong.
Vegan sushi is made by using veggies or tofu to get amazing flavor and texture. Nori and rice make the base of a classic roll, but the fillings can be comprised of almost anything!
At home your options are almost endless as I’ve described above, but at restaurants it’s a little trickier. Most places have vegan sushi roll options like avocado rolls, or cucumber rolls. Other menu items are usually available as well like edamame, seaweed salad, vegetable tempura, and rice and noodle dishes.
More Vegan Recipes
If you like these sushi bowls, check out these other Asian inspired plant based dishes:
- Thai Peanut Noodles
- Tofu General Tso Recipe
- Baked Orange Cauliflower
- Miso Soup with Vegetables
- Vegan Summer Rolls
- Stir Fry Cauliflower Rice
- Stir Fry Noodles
Healthy Vegan Sushi Bowl Recipe
- 4 cups cooked sushi rice , see note
Cooked topping ideas-
- 1 cup Shitake mushrooms
- 1 tablespoon Tamari , soy sauce for non gluten-free
- 1/2 cup Spicy Cilantro Sauce , divided
- 16 ounces firm tofu , cut into cubes
- 2 tablespoon Tamari , soy sauce for non gluten-free
- ¼ cup corn starch
Raw topping ideas-
- 1 Avocado , sliced
- 1 Cucumber , cut into matchsticks or cubes
- 1 Carrot , cut into matchsticks or cubes
- ½ cup sliced green onion
- 4 radishes , sliced
- Make the crisp tofu by combining tamari and cornstarch to make a slurry. Coat the tofu with it in a bowl. Spread onto a parchment lined baking sheet.
- Combine the mushrooms with the tamari in the bowl. Spread onto a parchment lined baking sheet.
- Bake at 400 for 20-25 minutes until crisping on edges. Check the mushrooms at 15 minutes and remove so they don't burn.
- Mix the cooked mushrooms with about half of the Spicy Cilantro Sauce. You can use as much or as little as you want. Use the rest to drizzle on top.
- Separate the cooked rice into 4 bowls.
- Build the bowls by adding toppings of choice.
- Drizzle sauces of choice over the top and serve!
- Sushi rice is traditional but you can use any rice you prefer.
- Add any toppings that you want!
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.