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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

Planted in the Kitchen
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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 2
Calories 267 kcal


  • Small pot
  • Chef's knife


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


  • 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.


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. 


Calories: 267kcal
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