Vegan Sushi Bowls
All the components of a sushi roll — seasoned rice, cucumber, avocado, pickled ginger, nori, and a drizzle of soy-sesame sauce — are arranged in a bowl instead of rolled, cutting prep time to about 20 minutes. The bowl format makes it easy to swap in whatever vegetables are on hand while keeping the flavor profile familiar. Toasted sesame seeds and a splash of rice vinegar tie everything together.
Equipment
- Rice cooker or saucepan
- Mixing bowls
- Sharp knife
- Cutting board
- Medium skillet
- Small saucepan
Ingredients
Sushi Rice
- 1 ½ cups short-grain sushi rice organic if possible
- 2 cups water
- 2 tbsp rice vinegar unseasoned
- 1 ½ tbsp organic cane sugar
- ½ tsp sea salt
Toppings
- 1 large avocado sliced
- 1 cup julienned cucumber preferably Persian cucumber for less bitterness
- 1 cup shredded purple cabbage for color and crunch
- 1 cup carrot ribbons peeled using a vegetable peeler
- 3 oz baked tofu cut into cubes or strips
- 2 tbsp pickled ginger optional, for garnish
- 1 sheet nori cut into thin strips
- 1 tbsp toasted sesame seeds white or black or a mix
Sauce
- 3 tbsp tamari gluten-free soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tsp freshly grated ginger
- 1 tsp lime juice freshly squeezed
Instructions
- Rinse and Cook Rice: Rinse 1½ cups of sushi rice under cold water until the water runs clear. In a rice cooker or saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for 18–20 minutes (until water is fully absorbed). Let sit, covered, for 10 minutes after cooking.
- Prepare Sushi Seasoning: In a small saucepan, gently heat 2 tbsp rice vinegar, 1½ tbsp cane sugar, and ½ tsp sea salt until dissolved (do not boil). Pour this over the cooked rice, gently folding with a wooden spoon or rice paddle to avoid mashing the grains. Let cool slightly.
- Slice and Prep Toppings: While rice cools, slice 1 avocado, julienne cucumber, shred purple cabbage, peel carrot ribbons, cube the baked tofu, and slice the nori sheet into thin ribbons.
- Mix Sauce: In a small bowl, whisk together 3 tbsp tamari, 1 tbsp toasted sesame oil, 1 tbsp maple syrup, 1 tsp grated ginger, and 1 tsp lime juice. Set aside.
- Assemble Bowls: Divide seasoned sushi rice into four bowls. Arrange avocado slices, cucumber, cabbage, carrot ribbons, tofu, and pickled ginger on top. Drizzle with sauce, sprinkle with sesame seeds and shredded nori.
Notes
Michelle’s Tips:
- You can substitute brown sushi rice for extra fiber; just adjust cooking time accordingly.
- If baked tofu isn't available, use seasoned tempeh or crispy chickpeas for added texture.
- To speed up cooling rice, spread it on a large plate and fan it lightly before adding seasoning.
- Add a spoonful of vegan wasabi mayo for heat and creaminess.
Nutrition
Calories: 275kcalCarbohydrates: 35gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 1089mgPotassium: 538mgFiber: 6gSugar: 11gVitamin A: 5725IUVitamin C: 22mgCalcium: 93mgIron: 2mg
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