Easy Vegan Sushi Bowls Plant-Based Recipe
This easy vegan sushi bowl makes a super quick snack or light lunch or dinner.
Vegan Sushi Bowls
Have you ever wanted quick and simple sushi without all the fuss of rolling them? OK, it’s not really all that much trouble to make a sushi roll, but a bowl full of sushi is mighty nice, too. Yummy delicious sushi all mushed up in a bowl. So easy to make, too. Just start with a bowl of rice and add your favorite sushi fillings.
Rice for Sushi
Let’s start with the rice. Short or medium grain rice is the best for sushi. It’s called “sticky rice” and it’s just that, sticky. It holds together really well. My favorite is the Calrose rice. It’s a short grain rice that’s used for sushi but it less expensive than the specialty rices labeled for sushi.
For sushi bowls, though, it’s not so important that the rice stick together so just use what you have on hand. Brown rice even goes well here.
To season the rice, whatever kind you use, mix in a tablespoon rice vinegar and a bit of your favorite sweetener. Stir it into two cups warm rice and mix well.
Add Sushi Filling as Toppings
My favorite sushi fillings are chopped mango, cucumber, and avocado, but you’re really only limited here by your imagination. Shredded carrot, slivered zucchini, cooked sweet potato, mushrooms, tofu, beets, sliced greens, edamame … whatever you have. If it will fit into the bowl, it will work.
I cut some ribbons of Nori, dampened them and mixed them with the rice and add the filling/topping ingredients. Then, just top the bowl with some pickled ginger, wasabi paste, and a sprinkle of sesame seeds.
Finally, how about a lovely homemade dipping sauce with not so much sodium to go with that? Mmmm, yes please.
Sushi Bowls with Dipping Sauce
Tasty, easy way to get all the flavor of sushi without any hassle.
- 2 cups short grain rice
- 1/2 cup chopped mango
- 1/2 cup chopped cucumber
- 1/2 cup chopped avocado
- 1/4 to 1/2 cup chopped sweet potato, mushrooms, tofu, radish, greens, etc your favorite veggies and fruit
- 2 tbsp sesame seeds
- 1/2 Nori sheet cut into ribbons or 1 tbsp seaweed flakes
- 1 tsp wasabi paste
- 2 tbsp soy sauce
- 2 tbsp orange juice
- 2 tbsp pineapple juice or 2 more tbsp orange juice
- 1 tbsp lemon juice
- 1 tbsp rice vinegar
- 1/2 tsp ginger
- 1/4 tsp red pepper flakes
- stevia to taste or 3 tbsp sugar
- 1 tbsp thinly sliced green onions
Cook the rice and set aside 2 cups for this recipe.
Season the rice by stirring in a tablespoon of rice vinegar and 3 tablespoons sweetener (sugar, agave, or equivalent stevia) while rice is still very warm.
Whisk all ingredients together and serve over sushi or sushi bowl.
Divide the rice into serving bowls and stir a tablespoon of Nori that's been cut into ribbons and briefly softened in warm water.
Add the sushi filling ingredients.
Garnish with sesame seeds, pickled ginger, and wasabi paste.
Spoon the sauce over everything.
A bowl of yum