This vegan sushi bowl is the perfect healthy meal for sushi cravings. It’s loaded with nutrients from fresh veggies, and packed with flavors from the teriyaki dressing!
Perfect for meal-prep, this vegan sushi bowl is easy to make and so delicious!
Why you’ll love this vegan sushi bowl?
It’s sushi in a bowl! I love sushi and while making them at home is easy, but it does take time, so this the perfect recipe if you are as impatient as I am!!
It will satisfy all of your sushi cravings! It’s packed with flavors, from the teriyaki dressing, and once tossed into the bowl, it will bring it to the next level!
It’s easy to make and meal-prep friendly. All the ingredients can be made and stored in different containers in the fridge for later use. Once you are hungry, assemble your bowl and enjoy it!
This bowl is perfect for lunch or dinner because it’s loaded with nutrients and fibers from all the fresh veggies!
How to make a sushi bowl?
- Make rice, either by following the instructions on the package or use my foolproof method to make Japanese style sticky rice on the stovetop! You also can use brown rice or quinoa, but keep in mind that it will change the taste and texture of this bowl.
- Make the teriyaki dressing. In a small mixing bowl add soy sauce, rice vinegar, maple syrup and whisk to combine. Finish off with some grated fresh ginger, and some white sesame seeds.
- Prep your veggies and cut them into different shapes and sizes to add texture to your bowl.
- Assemble your bowl and sprinkle with furikake (if using!)
Other toppings you can use:
- Edamame or crispy tofu
- Baby spinach
- Carrot lox
- Shitake mushrooms
What you might need to make this vegan sushi bowl:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
This vegan sushi bowl is the perfect healthy meal for sushi cravings. It’s loaded with nutrients from fresh veggies, and packed with flavors from the teriyaki dressing!
- 2 cup cooked sushi rice
- 1 cup red and white cabbage shredded
- 1 carrot sliced
- 1 avocado sliced
- 2 nori sheet cut into small squares
- 1 cucumber thinly sliced
- 2 tbsp green onion thinly sliced
- 1 tbsp furikake or sesame seeds (optional)
- 2 tbsp dark soy sauce (or sub with 4 tbsp of light soy sauce)
- 2 tbsp rice vinegar
- 4 tbsp maple syrup
- 1 tsp fresh ginger thinly minced or grated
- 1 tsp white sesame seeds (optional)
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Cook your sushi rice following the packaging directions.
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Prep your veggies. Cut the nori sheets into small squares using a scissor and set aside.
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In a small mixing bowl, add soy sauce, rice vinegar, and maple syrup. Whisk until well combined. Add ginger and stir then add sesame seeds if using.
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To assemble your sushi bowl, spoon your sushi rice into the bottom of your bowl. Place your shredded cabbage, carrot, cucumber, avocado and nori sheets around the rice.
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Add thinly sliced green onions and sprinkle with furikake, if using.
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Drizzle the teriyaki dressing right before serving, toss and enjoy!
- Cut your veggies into different shapes to add texture to your sushi bowl!
- The teriyaki dressing can be stored in an airtight container in the fridge for up to 10 days.
Check out our other plant-based recipes
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