Deconstructed Vegan Sushi Bowl Plant-Based Recipe
Vegan Sushi Bowl Deconstructed is a delicious and simple way to enjoy the flavors of vegan sushi. In a bowl. Deconstructed.
I love vegan sushi. It’s not that difficult to make regular sushi rolls, but sometimes we’re just too busy, right? So, that’s when something like these vegan sushi bowls really hit the spot.
Sushi actually refers to the rice, so sushi rice is kind of redundant but is often labeled that way. I’ve used sushi rice but any short or medium grain “sticky rice” will do. Actually, to be honest, any rice would be fine in these bowls since they don’t have to stick together in a roll or anything. So use your favorite rice or just use what you have. These bowls are really easy to put together, too, once the rice is cooked and a few veggies are chopped.
For the rest, I’ve used some shelled edamame, avocado, bell pepper, cucumber, sweet potato, radish, and spicy chickpeas. Asparagus would be nice, carrot, even beets would go well, too. Some wasabi paste, a bit of pickled ginger, and soy sauce are all you need to go with this.
Wasabi, Real or Nah?
Wasabi paste is essential for this to feel sushi-like, though most commercially available wasabi doesn’t contain much or even any actual wasabi.
Turns out, wasabi is a rather delicate rhizome. In the Mustard family, it’s related to but less hardy than, horseradish and actual mustard. Real wasabi has a distinctive green color and less intensity than horseradish or mustard. The wasabi served in most sushi places that leaves your eyes tearing is usually a mix of horseradish, mustard powder, coloring, and maybe a little real wasabi.
This is what the real thing looks like.
Interestingly, a couple of would-be engineers in Iceland are attempting to grow wasabi hydroponically and on a large scale.
For our purposes, though, the wasabi paste in a tube will do just fine. It’s generally mixed with the soy sauce and then the sushi rolls are dipped into the mixture.
Pickled Ginger, or Gari
Pickled ginger, also known as gari, is also eaten with sushi, traditionally as a palate cleanser between sushi pieces. It comes in smallish jars, like this.
There is a sushi etiquette, but I’ll save that for an actual sushi post. Anyway, if you’re a barbarian, like me, you pile on a bunch of fake wasabi and pink pickled ginger and num that up until your eyes water shut and you need to blow your nose. I know it’s not just me.
This vegan sushi bowl doesn’t need any sushi rules. Just pile it together, add as much ginger, wasabi, and soy sauce as you want, and enjoy.
A Lighter Soy-Based Sauce for Sushi
I love soy sauce, and use a gluten-free one all the time, usually just straight out of the bottle. But sometimes that’s just too much sodium and I like to cut it a little with some orange or pineapple juice and then add a little ginger powder or fresh ground ginger, red pepper flakes, and stevia or sugar for a bit more sweetness.
Here’s the recipe, which is more of a loose suggestion. Use it with whatever you have on hand!
Deconstructed Vegan Sushi Bowl
This vegan sushi bowl is delicious and easy to make with commonly available ingredients!
- 2 cups cooked rice short or medium grain white, or brown if desired
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 can chickpeas drained
- 2 tbsp soy sauce
- 1 tbsp sesame oil optional, can omit
- 2 tbsp maple syrup
- 1/2 tsp powdered ginger
- 1/2 tsp cayenne pepper
Mix and Match Additions
- 1 cup cooked edamame
- 1/2 cup thinly sliced or shaved carrots
- 1/4 cup thinly sliced or shaved radish
- 1/2 cup cooked sweet potato
- 1/2 cup julienned romaine or spinach
- 1/2 cup sliced avocado
- 1/2 cup sliced cucumber
- 1/4 cup sliced red bell pepper
- bean sprouts
- wasabi paste
- pickled ginger
Pineapple Ginger Soy Sauce
- 1/4 cup pineapple juice can use orange juice
- 1/4 cup soy sauce
- 1 tsp sugar or 1 pkt stevia
- 1 tbsp sesame seeds
- 1 tsp onion powder
Cook the rice according to package instructions.
For the sauteed chickpeas: Drain them well to start. Simmer the chickpeas in a saucepan with the remaining ingredients until the liquid is evaporated and the chickpeas are coated.
Prepare the mix and match additions.
Place cooked rice in bowls and add your choice of the additions.
To make the pineapple ginger soy sauce: combine all ingredients and stir to combine.
Add soy sauce or the lighter sodium pineapple ginger soy sauce. Top with some pickled ginger and wasabi paste.
Want more Asian inspired recipes? Try these!
A splash of tequila with this super creamy dish will keep you full and happy and makes a perfect summertime dinner.
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.