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–+ servings
Vegan Sushi Bowls

Vegan Sushi Bowls: Fresh, Flavorful, and Fun to Make!

Delight in these Vegan Sushi Bowls, a colorful blend of fresh ingredients, perfect for nutritious lunches or meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Sushi Rice Short-grain white rice for sticky texture
  • 2 tablespoons Rice Vinegar Can substitute with lemon juice
For the Vegetables
  • 1 cup Cucumbers English cucumbers preferred
  • 1 cup Carrots Shredded or diced; purple carrots optional
  • 1 cup Bell Peppers Mix of red, yellow, and green peppers
For the Creamy Component
  • 1 medium Avocado Can replace with silken tofu or hummus if allergic
For Protein
  • 1 cup Edamame Cooked; can substitute with chickpeas
For Umami Flavoring
  • 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
Optional Toppings
  • 2 tablespoons Sesame Seeds Toast for nuttier flavor
  • 1 teaspoon Chili Flakes Add for spice

Equipment

  • Rice Cooker
  • Sharp knife
  • small bowl

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until clear, then cook according to package directions for about 20 minutes. Let it sit covered for 10 minutes.
  2. Whisk together rice vinegar and salt in a small bowl until dissolved. Set aside.
  3. Wash and slice vegetables into thin strips or pieces. Aim for a vibrant mix.
  4. In serving bowls, start with a scoop of sushi rice, then add chopped vegetables and sliced avocado.
  5. Drizzle dressing over assembled bowls, tossing lightly to distribute flavors.
  6. Top bowls with edamame, optional sesame seeds, and chili flakes. Serve immediately or refrigerate if made in advance.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Use short-grain sushi rice for best result. Allow rice to cool before assembling bowls to keep vegetables fresh. Dress right before serving to prevent sogginess. Pre-chop vegetables to save time on busy nights.

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