Vegan Sushi Bowls are easy to make, use healthy plant-based ingredients, and are fresh and delicious.
Easy Delicious Meal Option
Looking for an easy, delicious, and healthy meal option that’s vegan-friendly? Look no further than this mouth-watering vegan sushi bowl recipe! This dish is packed with fresh veggies, healthy grains, and plant-based protein, making it the perfect choice for anyone looking to maintain a balanced and nutritious diet.
A vegan sushi bowl is just a plant-based version of a sushi bowl and it’s just as delicious. The base of any vegan sushi bowl is typically rice (sushi rice, brown rice, etc) seasoned with rice vinegar, salt, and sugar. The bowl can be topped with yummy ingredients such as sliced avocado, cucumber, carrots, edamame, pickled ginger, and seaweed salad. Other toppings can include marinated tofu or tempeh, roasted sweet potato or butternut squash, and sliced mushrooms. For even more flavor, plant-based sushi bowls can be drizzled with a vegan version of soy sauce, teriyaki sauce, or a yum sauce like in this recipe. Vegan sushi bowls are an easy and quick option for when you’re craving sushi but want something fast and simple to make.
Sushi rice is a short-grained rice that’s very starchy. Because of its starchiness, sushi rice is sticky and will hold together really well in sushi rolls. Since this is a bowl, any rice will be good here. I used brown rice and really liked it. Any rice will do.
A simple marinated tofu is used here. The tofu is first pressed and then marinated in vegan fish sauce (or soy sauce) and some spices. A splash of beet juice along with some turmeric gives it the orangey color of salmon.
Crumbled Nori Sheets for Sushi Flavor
Nori sheets are thin, dried sheets of seaweed that are commonly used in Japanese cuisine, particularly for making sushi rolls. Nori is slightly salty and has a “fishy” flavor. They’re used to wrap sushi rolls so for this bowl we just crumbled or tore them into bite-size pieces to add flavor to the sushi bowl.
Add Some Heat with Wasabi!
Wasabi is a spicy green paste that is commonly served with sushi and other Japanese dishes. It’s traditionally made from the grated stem of the Wasabia japonica plant, which is native to Japan. Wasabi today likely is made from a mixture of horseradish, mustard, and food coloring. It’s still super tasty. Genuine wasabi is much more difficult to find. The level of heat in any ready-made wasabi paste or “make your own” powder will vary. Wasabi can be anywhere from super mild to really hot depending on the source.
Pickled Ginger is Tasty in Vegan Sushi Bowls
Pickled ginger is simply ginger that has been thinly sliced and pickled in a solution of vinegar, sugar, and salt. It’s often a pink color, which is because young ginger roots are used to make pickled ginger and they’re often pink in color.
Traditionally, the correct use of ginger when eating sushi is between bites to cleanse the palate. Knowing this does not stop me from piling it on top. Pickled ginger is available in many grocery stores and Asian markets, and it can also be made at home by marinating sliced ginger in a mixture of vinegar, sugar, and salt.
Other Delicious Additions to Vegan Sushi Bowls
I call this Yum Sauce. I use it on all sorts of things. It’s just a bit of vegan mayo mixed with soy sauce, ginger juice, and wasabi. The proportions I used are in the recipe below. Adjust to your particular taste.
How to Make Vegan Sushi Bowls
Cook Rice and set aside. It’s best if cooled somewhat.
Chop the Vegetables Slice and chop the vegetables you’d like to add to your bowls.
Assemble Bowls Layer the rice in the bottom and add the vegetables and crumbled nori on top.
Add Sauce and Toppings Add a drizzle of yum sauce and your desired amount of ginger and wasabi. A sprinkle of sesame seeds or furikake (a commercial blend of sesame seeds and nori).
- 2 cups cooked rice (sushi, brown rice, your choice)
- soy sauce or teriyaki sauce
Marinated "Salmon-esque" Tofu
- 1 block extra firm tofu (12 to 16 oz)
- 2 tablespoons beet juice
- 1 /2 teaspoon turmeric
- 2 tablespoons soy sauce (or vegan fish sauce)
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
Other Toppings (Use What You Like)
- 2 crumbled roasted nori sheets
- 2 ripe avocados
- 2 small cucumbers
- 1/4 cup thinly sliced radishes
- 1/4 cup thinly sliced carrot
- 1/4 cup cooked edamame
- 1/4 cup seaweed salad
- pickled ginger (to taste)
- wasabi paste (to taste)
- 1/4 cup vegan mayo
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon pickled ginger brine
- 1/2 teaspoon wasabi paste (adjust to taste)
- Cook rice according to package instructions. Set aside. Can be cooled if preferred.
- Cut the tofu into very small pieces and add to the bowl with the marinade ingredients, stirring well and occasionally to coat.
- Chop and slice the toppings of your choice.
- Spoon the rice into bowls and add your chosen toppings. Add pickled ginger and wasabi to taste.
- Whisk together the Yum Sauce ingredients and use as desired.
- Extra soy sauce and/or teriyaki sauce is nice, too.
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Authentic Japanese Shizuoka Wasabi paste 42g. Imported from Japan by Tamaruya
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Daechun(Choi's1), Roasted Seaweed, Gim, Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
Amount Per Serving: Calories: 569Total Fat: 36gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 1733mgCarbohydrates: 48gFiber: 11gSugar: 8gProtein: 20g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.