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Deconstructed Vegan Sushi Bowl

This vegan sushi bowl is delicious and easy to make with commonly available ingredients!

Course Main Course, Side Dish, Snack
Cuisine Japanese, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 335 kcal

Ingredients

Rice

  • 2 cups cooked rice short or medium grain white, or brown if desired
  • 1 tbsp rice vinegar
  • 1 tsp sugar

Sauteed Chickpeas

  • 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

Garnish

  • 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

Instructions

  1. Cook the rice according to package instructions.

  2. 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.

  3. Prepare the mix and match additions.

  4. Place cooked rice in bowls and add your choice of the additions. 

  5. To make the pineapple ginger soy sauce: combine all ingredients and stir to combine.

  6. Add soy sauce or the lighter sodium pineapple ginger soy sauce. Top with some pickled ginger and wasabi paste.