Vegan Sushi Bowl

This vegan sushi bowl is the perfect way to chase away midday cravings with well-balanced and protein-rich ingredients. It’s an easy recipe loaded with crispy tofu, tons of crunchy veggies, smooth avocado, and tasty sushi rice. The ultimate vegan dinner!

I’ll never turn down a lunch bowl.

It doesn’t matter whether it’s loaded with creamy hummus, tons of protein, or fashioned into a bento box.

I adore mixing up flavors and textures!

When you throw in healthy carbs from tasty rice, super crispy sesame tofu , and mouthwatering salt and chili edamame? 

Well, you’ll have a hunger-busting deconstructed sushi bowl for the books!

Oh, and did I mention that it can even be meal-prepped if you need an easy lunch for the next day?

Talk about a dreamy way to use up your favorite sushi ingredients!

Ingredients You’ll Need

For the Vegan Sushi Bowl

• Cooked rice: Brown rice, black rice, and white rice work well for this recipe (especially traditional sushi rice!). 
• Brown sugar: Adds a pleasant sweetness to the rice that recreates the taste and sticky texture of sushi rolls.
• Rice vinegar: Balances the brown sugar while adding classic Asian flavors and a hint of bitterness.
• Salt
• Avocado: For a major dose of healthy fats. Make sure you’re using a ripe avocado for ultimate creaminess!
• Cucumber: English cucumbers work best as they’re seedless, have thin skins, and are super crunchy.
• Carrots: I love making spiralized carrot ribbons for visual interest and easy eating! Plus, the slightly sweet flavor is wonderful!
• Radishes: Slice them finely until they’re almost translucent. They’ll retain their crunch without overwhelming each bite!
• Salt & Chili Edamame: Crucial for adding protein, texture, antioxidants, and a hit of heat to the recipe.
• Sesame Crusted Tofu: Another amazing plant-based protein source. But you’ll also get crunch from the sesame seeds and a slightly sweet flavor from the glorious marinade! Make sure you buy extra firm tofu for the best results.

For the Miso Dressing

• White miso: Forms the base of the dressing with an amazing umami flavor.
• Rice vinegar: The light tang of the vinegar is the key to rounding out the dressing. 
• Sesame oil: This smooth and flavorful oil balances the ginger beautifully while complementing the soy and maple syrup!
• Maple syrup: Adds sweetness to the sauce with natural sugars. But you can leave it out if you’re a fan of sweet sauces.
• Soy sauce: Crucial for achieving umami and savory flavors.
• Minced fresh ginger: This root is packed with warmth, spice, and aromatic flavors, which dial up the dressing.
• Cold water: Just to loosen things up a touch!

For the toppings

You can top this vegan sushi bowl with a bunch of different things, but I love:

• Sesame seeds: Black or white are fine!
• Green onions: For a hint of color and crispiness.
• Pickled ginger: Adds a zingy and slightly sweet topping (that’s also packed with good microbes like lactobacillus!).
• Nori chips: These are optional, but they’ll add serious crunch to every bite and give you the amazing flavor you get from traditional seaweed sheets!

How to Make a Vegan Sushi Bowl

1. Get the rice started: If you’re using uncooked rice, cook a serving of rice according to the packet instructions.
2. Finish off the rice: While your rice is cooking on medium heat, mix the rice vinegar, salt, and brown sugar in a small pot or bowl. Then mix it with the drained cooked rice and let it cool off.

3. Prepare the sesame-crusted tofu : Remove the excess moisture from slices of extra-firm tofu before soaking them in a soy sauce and rice vinegar marinade. Then coat the tofu in a sesame seed mixture. Pop the slices in the oven for around 20 minutes until golden brown. For more info, check the full recipe here.

4. Make the salt & chili edamame: While your tofu is crisping up in the oven, defrost your shelled edamame beans under hot water. Then, remove as much moisture as possible before mixing in sesame oil, sea salt, and chili flakes. Set your beans aside.
5. Assemble the sushi bowls: When your rice has cooled down a bit, divide it between two bowls. Add slices of creamy avocado, radish, cucumber, carrots, and edamame beans. This is also your chance to throw on extra sesame seeds, green onion, and pickled ginger if you want to!

6. Add the finishing touches: Drizzle your bowls with the dressing sauce and sprinkle a few nori chips on top for extra crunch.

Tips to Make It Ahead

I always recommend making the rice slightly ahead of time as you can skip the cooling step. This cuts out around 10-15 minutes of cooking time.

How to Store

This recipe is perfect for meal prep as it refrigerates well for up to 5 days in an airtight container.

If you can, prepare the vegetables and keep them away from the dressing until you’re ready to serve.

The separate containers should help you avoid any premature wilting that can ruin the taste of this great recipe.

Why I Love This Vegan Sushi Bowl

• It’s very visually appealing
• You can switch up the toppings with things like red bell peppers, red cabbage, sweet potatoes, or ripe mango for a change!
• It’s filled with bright, tangy, and savory flavors
• Perfect for satisfying those sushi cravings!

If you try this vegan sushi bowl recipe, please leave a comment and a rating and let me know how much you liked it!

Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!