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Home » Lunch & Dinner » Vegan Sushi Bowl Recipe

Published: Feb 5, 2020 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Vegan Sushi Bowl Recipe

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I love this super easy to make plant based sushi bowl recipe as an alternative to vegan sushi rolls.

A picture of a sushi bowl with mango, rice, edamame, cucumbers, carrots, cabbage, and peanuts.

This is so easy sushi bowl vegan style is so delicious and great to make fresh but also perfect for a healthy and nutritious make-ahead meal.

I've been making vegan sushi bowls for years before I switched to a plant based diet because they are so yummy! I have always enjoyed plant based sushi and this is so much easier than making rolls and requires less equipment and skill.

Ingredients

A sushi bowl filled with rice and fresh vegetables that is garnished with sesame seeds.

Rice: I used sushi rice in this recipe and added a mixture of rice vinegar, sugar, and salt to the rice after cooking it to add some great "sushi flavor".

Fresh Vegetables: This veggie sushi bowl calls for cucumbers, carrots, and red cabbage.

It also calls for freshly sliced mango which adds a great burst of fresh flavor and creates the perfect balance of salty and sweet flavors.

Protein: I used shelled edamame in this healthy sushi bowl in order to incorporate some plant based protein.

You can also substitute or add tofu into this vegan poke bowl recipe. I would recommend my Sesame Tofu!

Sauce: This recipe calls for a vegan sriracha mayo to drizzle on top. Sometimes it's tricky to find a vegan option in stores, so if you're looking to make some yourself try Vegan Sriracha Mayonnaise recipe!

See recipe card below for quantities and full instructions.

Instructions

A bowl filled with rice, mango, cucumbers, carrots, cabbage, and edamame and covered in a sriracha sauce.

I always start by making the sushi rice because that is going to be the most time consuming part of this recipe.

While the rice cooks, make your mixture of rice vinegar, sugar, and salt on the stovetop and set that aside. When the rice has finished cooking and has cooled slightly, add the mixture to the rice and gently mix it together.

While your rice is cooking, wash all of your produce and then prep them according to the ingredients list.

Then it's the fun part, assembling the vegan poke bowl recipe and eating, yay!

Just assemble in several dinner bowls starting with the rice mixture, then add the produce on top, and add any additional toppings that you want. Then drizzle some vegan sriracha mayo or your sauce or choice on top and enjoy!

A clear glass bowl filled with rice, cabbage, cucumbers, carrots, and avocado

Storage and Tips

If you're planning on making this vegan poke bowl in advance or storing leftovers for later, I recommend doing the following:

Store the sushi rice separately from the veggies, edamame, and sauce. This will make it easy to reheat the rice without compromising the vegetables and sauce.

If stored in an airtight container, this healthy sushi bowl can be stored in the fridge for up to 4 days. The storing ability makes it a great option for a healthy vegan meal prep recipe.

If you enjoyed this recipe, be sure to try the other recipes next:

  • Vegan Cajun Pasta
  • Ancient Grains Salad
  • Cinnamon Roll Overnight Oats
  • Air Fryer Fingerling Potatoes
A large bowl filled with a layer of white rice and then shredded red cabbage, sliced cucumbers, sliced carrots, edamame, and a swirled avocado covered in sesame seeds.

Vegan Sushi Bowl Recipe

Kelsey Riley
This veggie sushi bowl is an easy alternative to vegan sushi rolls, and is made using flavorful sushi rice, veggies, and plant based protein.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 2
Calories 267 kcal

Equipment

  • Small pot
  • Chef's knife

Ingredients
  

Sushi Rice

  • 1 cup sushi rice uncooked
  • 2 tablespoon rice vinegar
  • 1 teaspoon organic coconut sugar
  • ½ tsp salt

Vegan Sushi Bowl

  • ½ cup cucumber julienned
  • ½ cup carrots julienned
  • ½ cup red cabbage shredded
  • ½ cup mango diced
  • ½ cup shelled edamame
  • 2 tablespoon vegan sriracha mayo

Optional Ingredients

  • 2 tablespoon peanuts
  • 2 tbsp cilantro
  • 2 tbsp green onions
  • 1 teaspoon sesame seeds

Instructions
 

  • Start by preparing the sushi rice. Rinse the rice in a fine mesh strainer under cool water for about 30 seconds. Then cook on the stovetop according to package instructions.
  • After the rice has finished cooking, heat the rice vinegar, sugar, and salt in a small pot on the stovetop until the sugar dissolves. Allow the mixture to cool slightly before gently folding it into your rice.
  • Wash and prep the fresh vegetables according to the ingredients list and if you're making homemade sriracha mayo, make that and set it aside.
  • Assemble the bowl starting with the rice, followed by the vegetables and edamame, then any optional toppings. Finish the bowl with a drizzle of sriracha mayo on top.

Notes

If saving for later, store in the fridge in airtight containers. Store the rice separately from the vegetables for easy reheating. 
This can be stored in the fridge for up to four days. 

Nutrition

Calories: 267kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Vegan & Plant-Based Lunch & Dinner Recipes

  • Vegan Chickpea Salad
  • Creamy Hummus Pasta
  • Garlic Rosemary Roasted Potatoes
  • Wild Rice Mushroom Soup

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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