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Vegan sushi bowl recipe
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5 from 1 vote

Vegan Sushi Bowl

If making your own sushi at home sounds daunting, try a vegan sushi bowl. Take all your favorite vegan sushi ingredients and create a fabulous sushi creation at home.
Prep Time10 minutes
Cook Time25 minutes
Course: Entrees
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 83kcal

Ingredients

  • 1 cup cooked brown rice or rice of choice
  • 1 cup mame (shelled edamame)
  • 1 cup crumbled seaweed, dulse flakes, or sea kelp granules
  • 1 cup cucumber, chopped
  • 1 avocado, cut into bite-sized pieces
  • ½ cup shredded carrots
  • ½ cup chopped red cabbage
  • ½ cup chopped mango
  • 2 Tablespoons chopped green onions
  • 1 lime, cut into 4 wedges
  • 2 Tablepoons sesame seeds (optional garnish)

Spicy Vegan Mayo Dressing

  • ½ cup cashews (or subsitute whie benas or silken tofu for a nut-free option)
  • ¼ cup water
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Sririacha (begin with ¼ teaspoon, then tste and add more forpreferred spice level
  • 1 Tablespoon Soy sauce or Tamari for a gluten-free option
  • 1 Tablespoon maple syrup

Instructions

  • Cook rice according to package instructions
  • Crumbled seaweed sheets in a food processor
  • Chop and shred vegetables and fruits
  • Begin with brown rice in the base of the bowl and add crumbled seaweed.
  • Add the vegetables, mango, and avocado.

Spicy Vegan Mayo Dressing

  • Soak cashews overnight or boil for 10 minutes and drain.
  • Add cashews and remainging ingredients to a blender and blend until smooth.
  • Add a small amount of Sriracha and bled with teh ingredients. Taste and add more for to meet your spicy preference.
  • Serve the dressing on the side.
  • Sprinkle wth green onions and sesame seeds (of desired)
  • Add lime wedges to each bowl.
  • Serve with chop sticks if desired.

Notes

  • Serve with grilled marinated tofu if desired. 
  • Cook the rice in advance and reheat it, or serve the bowl cold.
  • If you don't like spicy, omit the Sriracha from the dressing recipe for a tasty creamy soy sauce dressing. 
  • For a nut-free sauce, substitute the cashews for silken tofu or white beans.
  • Try mandarine oranges instead of mango if mango isn't in season or you don't like it. 
  • The bowl can be served hot or cold. 
  • Buy shelled edamame as a time saver, which is found in the produce section or the frozen vegetable section of the grocery store. 
  • You do not need to boil or soak the cashews if you have a high-quality blender. 
  • However, if you do not have a good blender, soak the cashews overnight, or a shortcut is to boil them for 10 minutes and drain them before blending. 

Nutrition

Calories: 83kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 268mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2827IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg